Made this a while ago, but I remember it being quite tasty indeed.

We prepared the pepper stuffing first. Steamed some rice, once that was done, we cooked it some more with tinned tomatoes and chopped spring onions.

Whilst all that was cooking, we washed and halved two peppers, removing the seeds. Then added the rice filing into the peppers, ready to go in the oven.

Next was the lamb: basically doused it in herbs.

Then everything into the oven at 200 degrees Celsius for about 20 minutes. In that time we boiled corn on the cob, and everything was done. So yummy.