Lamb and Rice Stuffed Peppers Recipe

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

1. Preheat your oven to 375F (190C).
2. 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.
3. 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.
4. 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.
5. 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.
6. Allow the peppers and sauce to cool if preparing ahead, or serve immediately.
7. 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.
8. Serve the hot peppers with sauce spooned over them or pooled beneath, topped with crumbled feta cheese.

Recipe courtesy of Rachael Ray