These easy keema stuffed romano peppers are a great way to serve homemade lamb keema curry. The peppers are beautifully sweet and are perfect with the spicy lamb mince filling.
When I'm deciding what to make for dinner, something easy is usually what I go for. And if it's spicy too then it's definitely got my vote!
Using mince is always a good way to make a tasty dinner and one of my favourite recipes to make with lamb mince is a quick and easy keema. It doesn't take as long to cook as a lamb curry and it's easy to add in lots of hidden vegetables too if that's what you want.
I'd usually serve this simple Indian lamb keema with plain basmati rice but this time I've used the keema as a stuffing for sweet romano peppers. Romano peppers are great for stuffing as they don't have too many seeds, the flesh is fairly thin so they cook quickly and of course they are lovely and sweet.
I think they look beautiful and are great stuffed as well as eating on their own or sliced into salads just like regular peppers. Of course, you could use this keema recipe as a stuffing for regular bell peppers too.
Ingredients for romano peppers stuffed with lamb keema
To make these Indian stuffed peppers you'll need:
- Minced lamb - Lamb is traditional but you can also replace it with minced beef or turkey if that's what you prefer to use. My kids are not huge fans of minced lamb so they actually prefer it if I make it with minced beef.
- Whole spices - Cinnamon stick, cloves and cardamom pods.
- Onion - I usually use a brown onion but red is also fine.
- Root ginger - I like to use fresh root ginger and grate it but you can use a paste or puree instead.
- Garlic - like the ginger you can use fresh garlic or a paste or puree.
- Chilli pepper
- Ground spices - Chilli powder, garam masala and turmeric.
- Peas - I just use frozen peas and add them straight from the freezer.
- Fresh mint - You can use dried mint if you don't have any fresh herbs
How to make keema stuffed romano peppers
There is a full recipe card further down the post but here are some of the steps in brief.
First, heat a little oil in a frying pan and add the whole spices. They will release their flavour and flavour the oil. Then add the onion and cook gently for about 5 minutes until softened.
Add the ginger, garlic and diced chilli pepper. Then add the mince and cook, breaking it up with a wooden spoon as it browns.
Stir in the spices and chopped diced tomato then add a little water too. Simmer for about 15 minutes.
Turn the oven on to 180C to heat up. Slice the peppers in half lengthwise. Remove any seeds. Lightly oil a large baking dish and place the peppers in it.
When the keema is cooked, spoon the mixture into the peppers. Place in the oven for about 15 minutes.
How can you adapt the recipe?
As I mentioned earlier, you can use a different kind of minced meat instead of lamb. Minced turkey or beef both work well. You could even replace the minced lamb with a vegan mince substitute.
Instead of stuffing the keema into romano peppers you can use regular bell peppers. They do have a thicker skin though so you will probably need to bake them in the oven for at least and extra 5 minutes.
You can also scoop the seeds from a courgette(zucchini) and put the filling in that. Or how about a large beef tomato?
You don't even need to use this keema as a stuffing for vegetables. You can serve it with rice or chapatis. You can put it on a pizza base to make a spicy meat feast pizza even! There are so many ways you can use this spicy Indian lamb mince.
Can I make it spicier or milder?
Yes of course, remove the seeds from the chilli pepper if you want it to be milder, or omit the chilli altogether. And yes, you can definitely add more chillies if you want to really make it hotter!
What can you do with the leftovers?
The leftovers will keep well in the fridge for at least 3 days. I reheat them in the microwave but you can also reheat the peppers in the oven. They'll take about 8-10 minutes at 180C
What can you serve with keema stuffed peppers?
You can serve these stuffed romano peppers with rice or Indian breads. I also like to serve a big dollop of yogurt or raita with them and some lime pickle or mango chutney too.
More Indian inspired recipes you might like
If you like these stuffed peppers you might like my easy homemade curries from scratch post. Or one of these recipes inspired by Indian flavours:
Keema Stuffed Romano Peppers
- Large roasting tin
- Large frying pan
- 500 g minced lamb
- 1 cinnamon stick
- 3 cloves
- 3 cardamom pods
- 1 onion finely diced
- 1 tablespoon root ginger grated
- 4 garlic cloves crushed
- 1 chilli pepper finely diced
- 2 tomatoes diced
- 1 teaspoon chilli powder
- 2 teaspoon garam masala
- ½ teaspoon turmeric
- 1 tablespoon fresh mint leaves chopped
- 4 romano peppers
- 4 tablespoon peas I usually add frozen ones
- Preheat the oven to 180°C
- Add a little oil to a frying pan and when it is hot, add the whole spices - cinnamon stick, cardamom pods and cloves.
- After about a minute add the onion, ginger, garlic and chilli pepper.
- Cook gently for about 4-5 minutes to soften and then add the minced lamb. Fry over a medium heat, breaking it up with a spoon so it browns on all sides.
- Add the ground spices and stir into the lamb. Followed by the tomatoes and mint. Add about 100ml of water too. Simmer gently for about 15 minutes.
- Cut the romano peppers in half lengthwise and remove the seeds.
- Plate the peppers in a lightly oiled baking dish or tray. Fill each one with some of the lamb keema.
- Put in the oven and cook for about 15 minutes.
Pin for later
Keep in touch
Do let me know if you make these keema stuffed romano peppers or any of my other recipes. I love to get feedback from readers.