Stuffed Mediterranean Peppers

Very finely chop the coriander, parsley, spring onions, mint, basil, tomatoes and lamb cubes and put them in a bowl

Wash the rice and add it to the bowl mix. Then add the spices (salt, pepper, cayenne, turmeric) and the tomato pure (or sauce) and finally the olive oil

Mix the mixture in the bowl thoroughly. You will then smell the beautiful aroma of the herbs and spices.

Preheat the oven to 200 C' and prepare the tray by roughly slicing onions and also flavouring lamb leftovers (bones) with salt, pepper and turmeric. Even them out on the tray.

Cut the core of the sweet peppers and Stuff the six sweet peppers with the herbal mix. If there are any leftovers of the mixture, store it in the fridge and use it another time to stuff more sweet peppers or perhaps aubergines/onions/courgettes/cabbages etc...

Arrange the sweet peppers onto the leftover bones and slices onions on the tray.

Wrap the tray in foil and put it in the oven for an hour. Check every 30 mins, turning over if you feel one side is more cooked.

Remove the foil after one hour (or when the peppers soften) and leave to cook for another 30 mins to 40 mins until the peppers and its stuffing are nicely cooked.

Remove and serve with chips or salad.

Voila!!