Ingredients

  • 4 Romano peppers
  • 200g minced beef
  • 200g minced pork
  • 100g butternut squash, grated
  • ½ tsp each ground coriander, clove, cinnamon and cumin
  • 10 dried apricots, roughly chopped
  • 1 onion, diced
  • 1 large garlic clove, crushed
  • 2 tbsp tomato paste
  • 1 tsp fresh grated ginger
  • 250ml hot chicken stock
  • Oil for frying

Method

  1. Heat a glug of oil in a saucepan and brown the pork and beef mince. Remove and set aside.
  2. Gently fry the onion and garlic until soft, then add the spices and fresh ginger.
  3. Place the mince mixture back into the pan, adding the tomato paste, squash, apricots and stock. 
  4. Season well and simmer gently for around 15-20 minutes, or until most of the liquid has been absorbed.
  5. Cut the peppers in half, then fill them with the spiced meat mixture and roast in a hot oven at 200˚C for 15-20 minutes.
Jody Spencer
Originally from New Zealand, Taste Buds’ chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 23 May 2014

You may also be interested in…

Recipe

Mini christmas flavoured cakes with brandy & ginger icing

Mini Christmas-flavoured cakes with brandy & ginger icing

Take a break from the mince pies with these festive cakes

Read more…

Recipe

Luxury mincemeat filling

Luxury mincemeat filling

Get ahead of the festive frenzy by jarring up your pie filling in advance

Read more…

Recipe

Christmas-flavoured millefeuille

This festive millefeuille takes the concept of the mince pie to another level

Read more…

Recipe

Moroccan lamb pie with pumpkin & chickpeas

This delicious meal is a great way to make the most of seasonal pumpkin

Read more…

Recipe

Hearty minestrone soup

Colourful and warming, this soup is perfect for those chilly autumn evenings

Read more…

Recipe

Broccoli with smoked anchovy beurre noisette

This simple dish is perfect as a starter or a side

Read more…

View the archive