Keema Stuffed Peppers using Garum Masala

by | Jun 23, 2020 | Recipe

Prep Time

Cooking Time

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Cooking Temp(°)

Intro

Our Keema (mince) stuffed peppers using our freshly ground, family recipe Garum Masala has so much flavour and is a quick and easy mid-week meal. I didn’t add any carbs as the meat and veg was enough for me.

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Top Tips

  1. Pre-cooking the mince in the spices and then stuffing the peppers will help you drain away any excess fat before cooking
  2. Try serving with some Quinoa or Cous Cous for a light & healthy dinner option.

Ingredients

  • Beef / Lamb Mince (500g)
    This will be a lot of 1 or 2 people so either half the mince or cook the whole lot and use for a different meal the next day
  • 1 tbsp of Garum Masala
  • ½ Red or white onion finely chopped
  • Ginger – finely chopped or chunky
    Ginger gives you a nice warmth so if you don’t want that, keep your ginger finely chopped
  • Garlic
  • Lemon
  • Teaspoon of vegetable oil
  • *Optional* Coriander or Parsley – roughly chopped
  • *Optional* Chilli Powder or fresh chillies to your taste
  • Selection of Peppers (I prefer the yellow & red ones)
  • Take your peppers, cut off the top and remove the seeds & insides of the pepper
  • Have your mince in a bowl and add your vegetable oil  
  • Add your finely chopped red onion, ginger & garlic
  • Add your Garum Masala
  • Squeeze of lemon
  • Add your coriander
  • Get stuck in with your hands and mix it all together (or use a spoon)
  • Put your peppers onto a baking tray, brush the outside of your peppers with a little vegetable oil (no need to put oil in the inside)
  • Stuff your peppers, pack them quite tightly
    The mince will contract as it starts to cook and the fat comes out. If you don’t want a lot of fat,
    just use a mince with a lower fat content.
  • Cook for 20 – 25 minutes until the mince & peppers are cooked through
  • Enjoy!

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