Rather than the traditional way of halving, or cutting tops from the peppers I sliced then into 3/4 to 1-inch "rings" and filled them with the lamb mixture, patted evenly then sprinkled lightly with more fresh crumbs.
I browned them very quickly in a little olive oil, stovetop ~ then transfered them to the oven to finish baking:
Hot from the oven I plated them atop a pool of warm Cumin-Yogurt Sauce.
To make the sauce; "Toast" the ground cumin in a small pan until it releases its fragrance, stir in a little whole milk Greek yogurt and a sprinkle of salt, stir until warmed through.
A shower of fresh mint chiffonade to finish the dish.
For a side I made cous cous, steeped in chicken broth with toasted pine nuts and plumped golden sultanas (raisins), with a squeeze of lemon.
If you don't care for lamb, I'm sure this would be delicious with other minced/ground raw meat (beef, pork, turkey, chicken), or a combination of cooked vegs/grain that you would like.
If you try this recipe, I hope you enjoy it as much as we did. :)
Leftovers are fabulous at room temperature, too!