Lamb and Rice Stuffed Peppers
- Level: Easy
- Serves: 4
- Total Time: 3 hr 5 min
- Active Time: 25 min
Nutritional Information
Per Serving (1 of 4 servings): 630 calories | Total Fat 34g | Saturated Fat 17g | Carbs 55g | Dietary Fiber 10g | Sugar 19g | Protein 29g | Cholesterol 103mg | Sodium 1723mg
Ingredients
- 4 large red bell peppers
- 1 tablespoon unsalted butter
- 1 1/4 cups orzo pasta
- 3 to 4 garlic cloves, chopped
- 2 cups water
- 12 ounces ground lamb
- Kosher salt and freshly ground black pepper to taste
- 2 sprigs fresh marjoram or oregano, leaves picked and chopped, or 1 1/2 teaspoons dried
- 2 small sprigs fresh rosemary, leaves finely chopped
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 2 cubanelle peppers or mild frying peppers, chopped
- 1 (28-ounce) can tomato sauce
- 1 cup crumbled feta or goat cheese
Instructions
- Preheat your oven to 375F (190C).
- Cut off the tops of the peppers and remove the seeds and ribs. Trim the bottoms carefully if needed so the peppers can stand upright. Place a steamer rack over boiling water or use a colander set over a few inches of boiling water in a large pot. Steam the peppers covered for 10 minutes, then transfer them to a baking dish or casserole.
- In a saucepan with a tight lid, melt 1 tablespoon of butter over medium heat. Add the orzo and toast lightly, then mix in half the garlic. After 30 seconds, pour in the water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Spread the cooked orzo out on a baking sheet to cool.
- Place the ground lamb in a bowl, then add the cooled orzo. Stir in half the marjoram, the rosemary, 2 tablespoons of parsley, and season with salt and pepper. Fill the peppers generously with the mixture. Drizzle about 1/4 cup of olive oil over the stuffed peppers, putting roughly 1 tablespoon on each. Arrange the peppers in the baking dish and roast for 50 minutes to 1 hour, until the edges are crisp and the filling is cooked through.
- While the peppers roast, heat the remaining 2 tablespoons of olive oil in a saucepan over medium-high heat. Add the onion, cubanelle peppers, remaining garlic, and marjoram; saut until soft. Add tomato sauce and season with salt and pepper.
- Allow the peppers and sauce to cool if preparing ahead, or serve immediately.
- To Reheat: Add 1/2 cup water to the baking dish, cover, and warm in a preheated 375F oven until heated through (about 30 minutes). Remove the cover and let the water evaporate to crisp the tops for another 20 minutes. Warm the sauce over medium-low heat before serving.
- Serve the hot peppers with sauce spooned over them or pooled beneath, topped with crumbled feta cheese.
Recipe courtesy of Rachael Ray
