Step into the world of ethical and flavorful dining with our pasture-fed lamb mince, a culinary delight prized for its rich taste and conscientious sourcing. Sourced from lambs raised in open pastures, our commitment to sustainable farming practices ensures a delectable and responsible culinary experience. Explore the versatility and mouthwatering qualities of pasture-fed lamb mince, embodying both exceptional flavor and environmental responsibility.
Recipe: Mediterranean-Inspired Pasture-Fed Lamb Mince Stuffed Bell Peppers
- 1 pound pasture-fed lamb mince
- 4 bell peppers, any color
- 1 cup cooked rice (white or brown)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh mint, chopped
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons ground cumin
- Salt and black pepper, to taste
- Olive oil for drizzling
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Set them aside.
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for 2-3 minutes until they begin to soften.
- Add the pasture-fed lamb mince to the skillet. Cook, breaking it apart with a spoon, until it’s browned and cooked through. Drain any excess fat if needed.
- Stir in the cooked rice, diced tomatoes, crumbled feta cheese, chopped fresh mint, chopped fresh parsley, ground cumin, salt, and black pepper. Cook for an additional 2-3 minutes to meld the flavors.
- Fill each bell pepper with the lamb and rice mixture, pressing down gently to pack it in.
- Place the stuffed bell peppers in a baking dish. Drizzle a bit of olive oil over the tops for a golden finish.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30-35 minutes, or until the bell peppers are tender.
- Remove from the oven, uncover, and let them rest for a few minutes before serving.