Stuffed Bell Peppers with Ground Lamb and Cauliflower Rice

Ingredients

• 2 large bell peppers, halved and seeded
• 350g ground lamb
• 200g cauliflower rice
• 1/2 red onion, finely diced
• 3 cloves garlic, minced
• 1/4 cup Kalamata olives, chopped
• 2 tbsp tomato paste
• 1 tsp ground cinnamon
• 1 tsp dried oregano
• 2 tbsp olive oil
• salt and pepper to taste
• 2 tbsp fresh mint, chopped

Method

1. Heat olive oil in a large skillet over medium-high heat; cook ground lamb until browned, breaking it up (6 minutes).
2. Add onion, garlic, and cauliflower rice; stir in tomato paste, cinnamon, oregano, olives, salt, and pepper.
3. Cook until cauliflower is tender (5 minutes); stir in fresh mint.
4. Arrange pepper halves in a baking dish and fill with lamb mixture.
5. Bake at 190°C (375°F) for 20 minutes until peppers are tender.