Dukkah Stuffed Peppers

Dukkah Stuffed Peppers

Difficulty: Medium

- Green, Red and/or Yellow Peppers
- A L'Olivier Extra Virgin Olive Oil
- 1/2 Red Onion
- 1 Teaspoon Garlic Paste or 2 Garlic Cloves
- 2 Tablespoons Henry Langdon Dukkah Spice Blend
- 250g Mince Beef
- 3 Tablespoons Tomato Paste
- 1 Tin of Chopped Tomatoes
- 1 Cup White Rice
- 2 Teaspoons Henry Langdon Smoked Paprika Sea Salt Rub
- Shredded Cheese
- Fresh Parsley (garnish)
- Chilli (optional)

Start by preheating the oven to 180°C, and setting aside a large roasting pan covered in aluminium foil. In a large frying pan, or saucepan if preferred, add a generous splash of Olive Oil, along with the finely chopped red onion. Continue stirring until the onion softens and starts to caramelise. Once softened, add in the garlic paste/clove and stir, stir, stir! 

Add into the pan the Henry Langdon Dukkah Spice Blend, Henry Langdon Smoked Paprika Sea Salt Rub and Chilli (if you like spice), and continue to mix together. In a separate saucepan, cook the rice and set aside. When cooking to rice, don't cook all the way, because remember, it will continue to cook when placed into the oven later on. 

Add into the onion mixture the beef mince and break up with a wooden spoon to remove any clumps, and once cooked (changes colour), add in the tomato paste and tin of chopped tomatoes. Continue to stir and let simmer on low heat until until it starts to deliciously thicken. Once thickened, add in the cooked rice.

Place the halved peppers on the foiled tray and add in the meat, and generously add shredded cheese to the top. Cover loosely with foil and put into the preheated oven for roughly 45 minutes. For the last ten minutes, remove the foil to crisp up the shredded cheese on top. Garnish with fresh parsley to serve.


Love, Henry

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