1medium - large green, yellow or orange bell pepper
1onion, chopped
3garlic cloves, crushed
1tbspolive oil
500gminced lamb
1 1/2tspsea salt
1tbspdried Italian seasoning*if you don't have this, it's made up of a mixture of approx 1/4 - 1/2 tsp each of dried... rosemary, oregano, basil, thyme, marjoram (and you could add parsley, chilli flakes)
1/2tspfreshly ground pepper
6cupslow sodium beef or chicken stock
800g(2 cans) fire roasted diced tomatoes(or just use tinned diced tomatoes and add a tablespoon or two of paprika if you can't find fire-roasted)
1tbsptomato paste
1cuplong-grain brown rice
bunch of fresh parsley for the garnishoptional
Instructions
In a bowl, dice the peppers and onion and mince the garlic and mix in the Italian seasoning.
In a large casserole dish or similar, heat a tbsp of live oil over a medium heat. Then add the minced lamb and season with sea salt.Use a wooden spoon to break up the mince and brown the lamb (approx 5 mins).
Now, add the mix of bell peppers, onion, garlic, Italian seasoning, and another teaspoon sea salt, and 1/2 teaspoon black pepper, to the casserole dish.Cook until softened, around 7 to 8 minutes. Finally, add 6 cups beef or chicken broth, the fire-roasted diced tomato cans, the tomato paste, stir in and add the cup of long-grain brown rice. Bring to a boil.Reduce the heat and simmer, uncovered until the rice is tender - should take around 30 - 40 mins.
Serve with chopped parsley (and some crusty bread)