Minced lamb
Peppers
Onions
Chillies
Garlic
Tin of tomatoes
Tin of chickpeas
Green Peas
Stock
Rice
Tomato puree
Cinnamon, cumin
Sugar, salt, black pepper
Oil
Cheese
Filling:
gently fry some onions, chilies, and garlic until soft turn up the heat, add minced lamb, and fry while stirring until the smell changes, any wateryness has gone, and you just have some oil as liquid add some cinammon and cumin and fry for another minute or so until the aromas are good, add a tablespoon or 2 or tomato puree and stir and fry add a tin or two of tomatoes depending on the amount of mince and how saucy you want it, add a stock cube, and any water if it needs it, add a couple of teaspoons of sugar and salt, and a bit of black pepper add a tin of chick peas if you want, stir, put the lid on, reduce heat way down and let it simmer for as long as you can you about 10/15 mins before you want to use it (or eat it if just having with rice), throw some green peas in there if you want, wait until they are warmed through and then taste if for seasoning, adding if it needs some let it bubble away and reduce untiul it reaches the consistency you want
Peppers:
halve and empty out some peppers, give the outside a little coating of olive oil you can either just put the filling in, or mix it with some cooked rice, but fill the peppers put them on a tray, and cover with foil, into the oven at about 180c leave them for about 20 mins until the peppers are starting to soften, you could do less if you want harder fresher sensation, or more for softer more roasted sensation remove foil, add some cheese and either pop back in the oven or under the grill until melted and browning