Feta-Stuffed Koftas with Grilled Peppers

Instructions

1. 1. Put a large frying pan with lid on high heat. Once hot, lay in whole peppers and weigh down with heavy-bottomed saucepan. Char for 5 minutes on each side, then remove from heat and set aside to cool. Put 5 peppers in a bowl, add vinegar, lemon juice and pinch of salt, leave to marinate. Set aside the pan.
2. 2. Remove stem from remaining pepper, then put in food processor with onion, garlic and 25g coriander. Blitz to smooth paste. Scrape into large bowl and add lamb, panko, lemon zest, cumin, Aleppo chilli, ½ tsp paprika, ¾ tsp salt and good grind of pepper. Mix well to combine.
3. 3. Divide lamb mixture into eight 70g balls. Flatten each ball into disc, place feta square in center, then wrap meat around to encase cheese. Shape into torpedo with slightly pointed ends. Repeat with remaining mixture.
4. 4. Heat oil in same frying pan on high heat. Add koftas, spacing well apart (cook in batches if needed). Cook for 8 minutes, turning every 2 minutes for even browning. Add remaining ¼ tsp paprika, cover and cook 2 minutes more until cooked through.
5. 5. Transfer koftas to platter. Spoon 2 tbsp oil from pan into pepper bowl, add half remaining coriander and stir. Tear open koftas and spoon marinated peppers over top. Sprinkle with remaining coriander and generous pinch of Aleppo chilli. Serve with lemon wedges.