Roasted, stuffed bullhorn peppers make the perfect accompaniment to tender lamb steaks.
Ingredients
- 4 red bullhorn peppers, halved lengthways
- 100g feta, crumbled
- 8 cherry tomatoes, thickly sliced
- 1/4 cup pitted kalamata olives, halved
- 2 garlic cloves, finely chopped
- 2 tablespoons olive oil
- 500g lamb leg steaks
- 2 tablespoons finely grated lemon rind
- Mixed salad leaves, to serve
- Lemon cheeks, to serve
- 1⁄4 cup small fresh basil leaves, to serve
Method
- Step 1Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper. Remove seeds and membranes from peppers. Place peppers, cut-side up, on prepared tray. Sprinkle with 2/3 of the fetta. Top with tomato, olives and garlic. Sprinkle with remaining fetta. Drizzle with half the oil. Bake for 25 minutes or until peppers are tender.
- Step 2Meanwhile, drizzle steaks with remaining oil. Sprinkle both sides with lemon rind. Season with salt and pepper. Heat a barbecue hotplate or chargrill on medium-high heat. Cook steaks for 2 to 3 minutes each side, for medium, or until browned and cooked to your liking.
- Step 3Serve steaks with peppers, salad leaves and lemon wedges. Sprinkle with basil.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1862 kj
Energy
26.5g
Fat Total
9.6g
Saturated Fat
2.8g
Fibre
43.8g
Protein
120mg
Cholesterol
475mg
Sodium
6.6g
Carbs (total)
All nutrition values are per serve
Notes
Experiment with different cheeses, such as goat’s cheese, ricotta or bocconcini.
- Author: Liz Macri
- Image credit: Andrew Young
- Publication: Super Food Ideas
0