Lamb and Rice Stuffed Peppers
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 630
- Total Fat
- 34
- Saturated Fat
- 17
- Carbohydrates
- 55
- Dietary Fiber
- 10
- Sugar
- 19
- Protein
- 29
- Cholesterol
- 103
- Sodium
- 1723
- Total: 3 hr 5 min
- Active: 25 min
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.