Romano peppers stuffed with spiced beef, pork and apricots
Romano peppers are more mild and sweeter than bell peppers, they balance perfectly with the spicy meat
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
Heat a glug of oil in a saucepan and brown the pork and beef mince. Remove and set aside.
Gently fry the onion and garlic until soft, then add the spices and fresh ginger.
Place the mince mixture back into the pan, adding the tomato paste, squash, apricots and stock.
Season well and simmer gently for around 15-20 minutes, or until most of the liquid has been absorbed.
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.
Recipe by Jody Spencer
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