Lamb and Rice Stuffed Peppers

Name: Lamb and Rice Stuffed Peppers
Prep time: 3 h 5 min
Cook time: 3 h 5 min
Total time: 3 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 794 grams tomato sauce; 59 milliliters chopped fresh flat-leaf parsley; 2 small sprigs fresh rosemary, leaves picked and finely chopped; 3 cloves garlic, chopped; 237 milliliters crumbled feta cheese or goat cheese; 340 grams ground lamb; 4 servings Kosher salt and freshly ground black pepper; 59 milliliters plus 2 tablespoons extra-virgin olive oil; 1 onion, chopped; 2 sprigs fresh marjoram or oregano, leaves picked and chopped or 1 1/2 teaspoons dried; 296 milliliters orzo pasta; 2 cubanelle peppers or mild frying peppers, chopped; 4 larges red bell peppers; 1 Tbsp unsalted butter; 473 milliliters water

You can never have too many main course recipes, so give Lamb and Rice Stuffed Peppers a try. This recipe serves 4. This recipe covers 43% of your daily requirements of vitamins and minerals. One serving contains 823 calories, 36g of protein, and 50g of fat. Head to the store and pick up ground lamb, oregano, orzo pasta, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

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.

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Peppers

Seeds

Ribs

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.

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Stock

Water

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Pot

Colander

Place the peppers in the steamer and cover. Steam 10 minutes, and remove to a baking dish or casserole.

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Peppers

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Baking Pan

Heat 1 tablespoon butter in a saucepot with a tight-fitting lid over medium heat.

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Butter

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Pot

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.

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Garlic

Water

Orzo

Spread the orzo onto a baking sheet and cool.

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Spread

Orzo

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Baking Sheet

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.

Ingredients you will need

Ground Lamb

Marjoram

Rosemary

Parsley

Peppers

Pepper

Orzo

Salt

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Bowl

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.

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Extra Virgin Olive Oil

Peppers

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Baking Pan

Meanwhile, heat the remaining 2 tablespoons extra-virgin olive oil in a saucepot over medium-high heat.

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Extra Virgin Olive Oil

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Pot

Add the onions, cubanelle peppers, remaining garlic, remaining marjoram, and saute until soft.

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Marjoram

Peppers

Garlic

Onion

Add the tomato sauce, and season with salt, and pepper.

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Tomato Sauce

Pepper

Salt

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

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Peppers

Sauce

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.

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Sauce

Water

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Baking Pan

Oven

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

Ingredients you will need

Peppers

Sauce

Feta Cheese