Save Recipe Print
Stuffed Peppers with Lamb and Eggplant
Total:
2 hr 25 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
2 hr 25 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 375 degrees F.

Put the eggplant in a colander and sprinkle with salt. Let it drain for 30 minutes, then rinse, drain and pat dry and chop.

Cut the top third of peppers off horizontally, seed and reserve tops. Season the peppers with salt and pepper, to taste, and put them in a large bowl. Drizzle them with a little extra-virgin olive oil, and arrange them upright in an oiled roasting dish.

Heat the 1/4 cup of extra-virgin olive oil, in small pan over medium heat. Add the anchovies, if using, and let them melt into the olive oil. Stir in the garlic and rosemary and swirl for 1 to 2 minutes. Transfer the oil mixture to a mixing bowl and add the eggplant, potatoes, tomatoes, onions, olives, lamb and cheese. Toss to combine and fill the peppers, slightly overstuffing them. Set the tops in place and roast for1 hour. Cool and store for a make-ahead meal.

Reheat in a hot oven by adding a little chicken stock or water to the baking dish for moisture. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake until hot and cooked through, about 10 more minutes. Serve 2 peppers per adult portion.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Stuffed Cherry Peppers

Recipe courtesy of Rachael Ray

Veal Chops with Peppers

Recipe courtesy of Rachael Ray

Panini with Roasted Peppers

Recipe courtesy of Rachael Ray

Sausage, Peppers and Onions Stoup

Recipe courtesy of Rachael Ray

Stuffed and Wrapped Figs

Recipe courtesy of Rachael Ray

Pork Chops with Sweet and Hot Peppers

Recipe courtesy of Rachael Ray

Pork Chops Smothered with Peppers and Onions

Recipe courtesy of Rachael Ray

Sesame-Soy Green Beans and Peppers

Recipe courtesy of Rachael Ray

Pick-a-Pepper Pasta (Bucatini with Hot and Sweet and Pickled Peppers Sauce)

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories