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One of the foods we eat a lot in my house is lamb, so I am quite often looking for a way to make another meal from the leftovers. If this is you, I’ve got you covered!
Check these out! My Leftover Lamb Stuffed Peppers – and boy are they good…
Looking forward to having leftover lamb good.
Making extra roast lamb so you have PLENTY of leftovers good.
Depriving my husband of his much-loved leftover roast lamb lunches good.
You see where I’m going with this? I think they are REALLY GOOD.
I like to bake the peppers/capsicums in the oven a little first, before I fill them. I also bake those little chunks of potato you see in the photo with the peppers at the same time. Because we are using fully cooked lamb in the filling, we can’t bake them for too long once they are filled. This is why I like soften up the peppers before they are filled. Plus I like my peppers with a bit of blister on them.
I like to finish them off with a big dollop of low fat greek yoghurt – and I mean BIG. Pleeeeease don’t leave off the yoghurt, it really brings everything together.
By the way, I didn’t photograph the BIG dollop ones – I just ate them!
Enjoy!
Lee-Ann ♥
PS Think you will have leftover ingredients like red peppers or basil? See my recipe notes for suggestions to use them up and save wastage!
Leftover Lamb Stuffed Peppers (Capsicums)
Leftover Lamb Stuffed Peppers (Capsicums) - soft oven roasted peppers stuffed with lamb, sundried tomatoes, roast potato, basil and feta then topped off with greek yoghurt.
**See my recipe notes for suggested recipes if you have leftover basil or peppers/capsicums**
Ingredients
- 4 red peppers / capsicums halved lengthways, ribs and seeds removed
- 3 tsp olive oil divided
- 300 g leftover cooked / roast lamb chopped into rough 1cm / 1/3" chunks
- 1/3 cup oil packed sun dried tomato halves - firmly packed finely chopped
- 1 tbsp flavoured oil from sundried tomatoes (see notes) optional - can sub with extra virgin olive oil
- 60 g danish feta crumbled
- 1/3 cup basil leaves - firmly packed thinly sliced
- greek yoghurt to serve I use low fat
- 300 g potatoes cut in 1cm / 1/3" dice - I use sebago
- salt & pepper to taste
Instructions
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Pre heat oven to 210c ff / 410 f
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Place peppers / capsicums on a large baking tray cut side up and brush lightly with 1 1/2 tsp olive oil. Toss the chopped potatoes in the remaining 1 1/2 tsp of olive oil and spread in an even layer on the baking tray beside the peppers/capsicums.
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Bake for 15 mins or until peppers / capsicums start to soften and blister slightly, and they potatoes are lightly browned.
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Meanwhile, in a bowl mix together cooked lamb, chopped sundried tomatoes, basil, feta and sundried tomato oil (if using or sub with olive oil - see my notes) and set aside.
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Once peppers and potatoes are cooked, place cooked potatoes into the bowl with the lamb mixture, and mix to combine.
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Check to see if the peppers have generated any moisture - if they have remove it with paper towel / kitchen paper.
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Stuff pepper halves with lamb & potato mixture, and bake for a further 10 mins or until lamb is heated through.
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Serve immediately topped with a generous amount of greek yoghurt.
Recipe Notes
**Leftover basil? Why not try my Lamb Sausage Pasta with Basil and Tomato , Creamy Crab Pasta with Chilli and Basil or make some of your own Basil Pesto - once you have homemade you won't go back to store bought!
**Leftover red peppers / capsicums? Check out my recipe for Smoky Capsicum & Almond Romesco Sauce or Pulled Lamb Shoulder with Paprika & Capsicum.
Because the flavoured oil that sundried tomatoes are packed in will have a different flavour / strength I wanted to leave it up to you how much or little of this flavoured oil you use. You can sub either part (or all) of it for olive oil if you like.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
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