4 red peppers

1 tablespoon olive oil

1 clove garlic, finely chopped

1 tablespoon grated ginger

½ teaspoon turmeric

½ teaspoon cumin

1 teaspoon curry powder

1 red onion, finely chopped

1 zucchini, chopped into small cubes

1 carrot, chopped into small cubes

1 pound lean ground lamb

14 ounces canned peeled, diced tomatoes

1 tablespoon tomato paste

2 tablespoons pine nuts

2 handfuls mint, finely chopped

1 teaspoon sea salt

1 cup green peas

Preheat oven to 400OF.  Slice peppers in half horizontally, remove pith and seeds and place cut-side up in a non-stick baking dish or baking dish lined with parchment paper.  Bake for 10-15 minutes, and then remove from oven. 

Place a large saucepan over medium to high heat.  When hot, add oil, garlic, ginger and spices.  Cook for 1 minute, and then add vegetables.  Cook for 2-3 minutes or until vegetables have softened.  Push vegetables to the side and add meat.  Cook for 3-4 minutes or until brown.   Add tomatoes, tomato paste, pine nuts and mint and stir.  Reduce heat and simmer for 10-15 minutes.  Spoon lamb and vegetable mixture into peppers, cover with foil and return to oven for 10 minutes.