I guess I'm on a curry kick lately. I really crave the spice when it's cold (and snowy!) out. These stuffed peppers really hit the spot... the caveman said it was one of the best meals I'd made lately.
I love lamb paired with curry, and the contrasting flavor and texture of the chopped dates and pine nuts really rounded out the dish. You could definitely make these with beef as the original recipe calls for, but I have to say I just loved them with lamb.
Paleo Curried Lamb Stuffed Peppers
adapted from She Cooks, He Cleans
3 large bell peppers, cut in half and seeds/stem removed
2 tbs. olive oil
1 medium onion, chopped
3 minced garlic cloves
1 lb. ground lamb
1 tbs. curry powder
1 tbs. minced fresh ginger
1 tsp. ground coriander
1/2 tsp. cumin
1/2 tsp. turmeric
3/4 tsp. sea salt
1 beaten egg
1/3 cup chopped dates
1/3 cup raw pine nuts
Preheat oven to 375.
Heat olive oil in a large skillet. Add onion and cook for 5 minutes, or until soft. Add garlic and cook for 30 seconds more. Add meat, breaking up with a wooden spoon.
When meat is no longer pink, add curry, ginger, coriander, cumin, turmeric and salt. Cook for one minute and remove from heat.
Stir in egg, dates and pine nuts.
Stuff pepper halves with lamb mixture and place in a greased baking dish. Cover with foil and bake for 40 minutes.