Stuffed Peppers with Lamb and Eggplant

Name: Stuffed Peppers with Lamb and Eggplant
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 4
Cuisine: Global
Ingredients: 4 fillets anchovy fillets in oil, optional; 4 servings Freshly ground black pepper; 4 servings Chicken stock or water; 454 grams firm, tight skinned eggplant, diced 1/2-inch pieces; 2 cloves smashed garlic; 8 smalls green bell peppers; 151 grams fontina or Gruyere, 1/2-inch dice; 454 grams cooked lamb, 1/2-inch diced; 59 milliliters extra-virgin olive oil, plus a little for dish and drizzling; 2 handfuls A couple pitted good quality green olives, chopped; 2 sprigs rosemary, leaves finely chopped; 4 servings Salt; 2 mediums starchy potatoes, peeled and diced 1/2-inch; 2 vine-ripe tomatoes, seeded and chopped; 1 small yellow onion, chopped

Stuffed Peppers with Lamb and Eggplant might be just the main course you are searching for. One serving contains 872 calories, 43g of protein, and 56g of fat. This recipe serves 4. A mixture of gruyere, rosemary, chicken stock, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 2 hours and 25 minutes.

Instructions

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Put the eggplant in a colander and sprinkle with salt.

Ingredients you will need

Eggplant

Salt

Equipment you will use

Colander

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.

Ingredients you will need

Salt And Pepper

Peppers

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Bowl

Drizzle them with a little extra-virgin olive oil, and arrange them upright in an oiled roasting dish.

Ingredients you will need

Extra Virgin Olive Oil

Heat the 1/4 cup of extra-virgin olive oil, in small pan over medium heat.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Anchovies

Olive Oil

Rosemary

Garlic

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.

Ingredients you will need

Eggplant

Potato

Tomato

Peppers

Cheese

Olives

Onion

Lamb

Cooking Oil

Equipment you will use

Mixing Bowl

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.

Ingredients you will need

Chicken Stock