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Another interesting way of eating peppers is by having them stuffed with a filling of your choice. When it comes to pepper fillings lamb is a choice often not explored. So this recipe truly packs a flavorful punch by having lamb and cheese sauce in one dish. Enjoy!
| Ingredients | Standard | Grand |
| Peppers | 2 | 3 |
| Onion, finely chopped | 1 | 1 ½ |
| Lamb, minced | 400g | 600g |
| Breadcrumbs, fresh | 2tbsp | 3tbsp |
| Salt and Pepper | ||
| Worcestershire sauce | 1tsp | 2tsp |
| Rosemary, finely chopped | 1tsp | 2tsp |
| Olive oil | 1tbsp | 1 ½tbsp |
| Cheese sauce, tub | 250g | 375g |
Method
Cut the peppers in half lengthways and remove the seeds. Mix together the onion, lamb, breadcrumbs, salt and pepper to taste, Worcestershire sauce and rosemary.
Spoon into the pepper halves, pressing down lightly.
Drizzle the oil into the Remoska and add the peppers. Cook for approx. 35-40 minutes until the peppers are just tender. Add the cheese sauce, spooning it around the peppers and cook for a further 15 minutes until the sauce is bubbling.
