Lamb and Orzo Stuffed Pepper with Chunky Tomato Sauce

Name: Lamb and Orzo Stuffed Pepper with Chunky Tomato Sauce
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 1
Cuisine: Global
Ingredients: 2 Tbsps chopped fresh dill; 113 grams ground lamb; 1 Tbsp extra-virgin olive oil; 1 medium onion, coarsely chopped; 1 small orange bell pepper with stem (6 to 8 ounces), halved lengthwise through stem, then ribs and seeds discarded; 35 grams tablespoons orzo; 0 teaspoons salt; 237 milliliters medium tomatoes, coarsely chopped

Lamb and Orzo Stuffed Pepper with Chunky Tomato Sauce is a dairy free main course. One portion of this dish contains about 27g of protein, 42g of fat, and a total of 683 calories. This recipe serves 1. If you have dill, salt, olive oil, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 55 minutes.

Instructions

Put oven rack in middle position and preheat oven to 425°F. Oil a 9-inch glass or ceramic pie plate with 1 teaspoon oil.

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Cooking Oil

Equipment you will use

Oven

Cook onion with salt in remaining tablespoon oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened and beginning to brown, 7 to 9 minutes.

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Onion

Salt

Cooking Oil

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Frying Pan

While onion is cooking, cook orzo in a 2-quart pot of boiling salted water until al dente. Reserve 1/4 cup cooking water, then drain orzo in a sieve.

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Onion

Water

Orzo

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Sieve

Pot

Spread half of onion in pie plate.

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Spread

Onion

Add lamb to remaining onion in skillet and cook, breaking up large clumps with a fork, until meat is no longer pink, about 3 minutes.

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Onion

Lamb

Meat

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Frying Pan

Remove from heat and stir in orzo, reserved cooking water, 1 tablespoon dill, and salt and pepper to taste.

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Salt And Pepper

Water

Dill

Orzo

Stir tomatoes into onion in pie plate and season with salt and pepper. Nestle bell pepper halves, cut sides up, in tomato and onion mixture and season with salt and pepper. Divide lamb mixture between bell pepper halves, then cover pie plate with a sheet of oiled foil (oiled side down) and bake until pepper is tender when pierced with a fork, 25 to 30 minutes.

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Salt And Pepper

Bell Pepper