Name: Sunny's Easy Rice and Lamb Stuffed Peppers
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 8 servings
Cuisine: middle-eastern
Ingredients: 4 medium red, yellow and orange bell peppers, halved lengthwise from stem to end, seeds and ribs removed; Kosher salt and freshly ground black pepper; 2 tablespoons olive oil; 1 pound ground lamb (beef or dark meat chicken work here as well); 2 teaspoons zaatar; 1 teaspoon kosher salt; Freshly cracked black pepper; Two 8.8-ounce pouches microwaveable wild rice blend, zapped according to directions; 1/4 cup chopped fresh cilantro; 1/4 cup chopped fresh mint; 1/4 cup chopped fresh parsley; 1/4 cup crumbled feta; 1/4 cup whole-fat Greek yogurt; Lemon wedges, for spritzing; Tahini, for drizzling

Directions

Special equipment:

nonstick aluminum foil

For the peppers: Preheat the oven to 350 degrees F.
In a 9-by-13-inch baking dish, add nonstick aluminum foil to the bottom and nuzzle the pepper halves into the dish, cut-side up. Sprinkle the insides with a pinch of salt and pepper.
For the meat: In a large saute pan on medium heat, add the olive oil, lamb, zaatar, salt and a few grinds of black pepper. Cook, breaking the meat into bits with a wooden spoon, until it’s cooked through and browned, 7 to 8 minutes.
For the rice: Add the cooked rice to the pan with the lamb, then stir in the cilantro, mint, parsley, feta and yogurt.
Fill the pepper halves evenly with the rice mixture. Cover tightly with aluminum foil and bake for 30 minutes, then remove the foil and bake another 15 minutes. Remove and serve with a spritz of lemon and a drizzle of tahini.

Sunny's Easy Rice and Lamb Stuffed Peppers

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Directions

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