Lamb and Rice Stuffed Peppers

Total Time:
3 hr 5 min
Prep:
25 min
Inactive:
1 hr
Cook:
1 hr 40 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 large red bell peppers
  • 1 tablespoon unsalted butter
  • 1 1/4 cups orzo pasta
  • 3 to 4 cloves garlic, chopped
  • 2 cups water
  • 12 ounces ground lamb
  • Kosher salt and freshly ground black pepper
  • 2 sprigs fresh marjoram or oregano, leaves picked and chopped or 1 1/2 teaspoons dried
  • 2 small sprigs fresh rosemary, leaves picked and 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 cheese or goat cheese
Directions
  • Preheat the oven to 375 degrees F.

  • Remove the tops from the peppers and scoop out the seeds and ribs. Carefully trim the bottoms if necessary to make peppers stand straight when upright. Place a steamer rack over a few inches of boiling water, or set a colander over a couple of inches boiling water in a large stock pot. Place the peppers in the steamer and cover. Steam 10 minutes, and remove to a baking dish or casserole.

  • Heat 1 tablespoon butter in a saucepot with a tight-fitting lid over medium heat. Add the orzo and brown lightly, and then add 1/2 the garlic and stir. After 30 seconds stir in the water. Bring to a boil, and then reduce heat to a simmer, cover and cook 15 minutes. Spread the orzo onto a baking sheet and cool.

  • Place the ground lamb in a bowl and add the cooled orzo. Season with 1/2 the marjoram, the rosemary, 2 tablespoons parsley, and season with salt, and pepper. Overstuff the peppers with the filling. Drizzle about 1/4 cup extra-virgin olive oil over the peppers, pouring about 1 tablespoon over top of each. Arrange the peppers in a casserole or small baking dish and roast 50 minutes to 1 hour, until crispy at the edges and cooked through.

  • Meanwhile, heat the remaining 2 tablespoons extra-virgin olive oil in a saucepot over medium-high heat. Add the onions, cubanelle peppers, remaining garlic, remaining marjoram, and saute until soft. Add the tomato sauce, and season with salt, and pepper.

  • Cool the peppers and sauce for a make-ahead meal or serve immediately.

  • For reheating: Add 1/2 cup water to the baking dish, and place in a heated 375 degree F oven, covered until warmed throughout, about 30 minutes. Uncover and let the water evaporate, and crisp the top, 20 minutes more. Reheat the sauce over medium-low heat to heat through.

  • Serve the peppers hot with sauce over top, or in a puddle underneath the peppers. Top with crumbled feta.


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