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Lamb with fetta and olive stuffed peppers

by wiki
10 April, 2019
in Lower gi, Vegetarian
0
Lamb with fetta and olive stuffed peppers
Lamb with fetta and olive stuffed peppers
  • 0:15 Prep
  • 0:25 Cook
  • 4 Servings
  • Capable cooks

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 1
    Preheat 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 2
    Meanwhile, 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 3
    Serve 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

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