Serve these peppers as an entree or as part of a banquet. Try to choose peppers that are the same size and have flat bottoms.
50ml olive oil
1 medium red onion, finely chopped
2 garlic cloves, finely chopped
Salt
Freshly ground white pepper
1 tsp paprika
1 tsp fresh thyme leaves
400g lamb mince
8 bell peppers
Preheat oven to 160C.
Heat olive oil in a small saucepan and add onion and garlic. Season and cook until soft, about 10 minutes. Add paprika and thyme and cook for two minutes.
Remove from heat and mix through mince.
Cut tops off peppers around the stem. Scrape out seeds and membrane. Wash away any remaining seeds.
Stuff with mince, replace tops and bake for 30 minutes.
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