Spicy Lamb Stuffed Peppers Recipes

Steps:

• If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
• Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
• Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
• Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
• Arrange a rack in the center of the oven and preheat to 450 degrees F.
• Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.

Steps:

• Preheat oven to 375 degrees. Slice off the tops of the bell peppers and remove the seeds. Remove the stems and finely chop the cleaned pepper tops. Stand the peppers, cut end up, in a 13x9-inch baking dish that has been sprayed with nonstick cooking spray.
• Brown the lamb in a large skillet over medium-high heat for 5-7 minutes, until no pink remains, stirring often to break up the meat; drain the liquid. Add the onion and chopped pepper. Cook, stirring, for about 5 minutes, until the onion is tender; remove from the heat. Stir in the rice, ketchup, raisins, allspice, cumin, cinnamon, black pepper, and eggs; blend well. Stir in the salt and cayenne pepper.
• Fill the peppers with the rice mixture, packing lightly. Cover with aluminum foil and bake for 40-50 minutes, or until the peppers are soft and can be pierced with a fork.

Steps:

• Fry the lamb and onion in a non stick skillet until the lamb is lightly colored.
• Add nuts, raisins, spices, mix well and saute 1 minute, season with salt & pepper.
• Stuff the peppers, set into a lightly greased baking dish.
• Cover with foil.
• Bake in 375F oven for 30 minutes.
• Sprinkle on the lemon juice , not too much.
• Serve hot or at room temperature.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Rinse rice and place in a saucepan. Add water and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is partially cooked, about 20 minutes. Remove from the heat.
• Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until partially cooked and crumbly, 3 to 4 minutes. Drain and discard grease.
• Add cooked rice, tomato sauce, egg, Worcestershire sauce, red pepper flakes, onion powder, garlic powder, salt, pepper, basil, oregano, and parsley; mix thoroughly.
• Remove the tops of the peppers and scoop out the insides. Arrange peppers, hollowed-sides up, in a deep baking dish. Slice the bottoms of the peppers if necessary to help them stand upright. Spoon turkey mixture into each pepper and place any extra in the dish around the peppers. Cover with foil.
• Bake in the preheated oven until turkey and rice are cooked through and filling is hot, about 50 minutes.

Steps:

• 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.
• 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.
• 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.
• Spread half of onion in pie plate. 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. Remove from heat and stir in orzo, reserved cooking water, 1 tablespoon dill, and salt and pepper to taste.
• 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. Sprinkle with remaining 1/2 tablespoon dill.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat oil in a medium skillet over medium heat, add onion and cook for four minutes until soft. Stir in garlic and cook one minute.
• Slice tops off peppers and remove seeds. Stand peppers upright in a a 9x12-inch baking dish.
• In large bowl, combine onion mixture, dill, salt, allspice and pepper. Mix in rice and lamb, fold in feta cheese. Stuff peppers with mixture.
• Mix tomato sauce with water, lemon juice and sugar. Pour half over peppers, and half over bottom of dish. Cover with foil.
• Bake in the preheated oven for 45 minutes. Uncover and continue baking 15 minutes, basing occasionally with sauce, until a meat thermometer inserted in center of filling reads 160 degrees F (70 degrees C).

Steps:

• Wash and Cut the stems out of your peppers, cut in half, long ways and de-seed.
• Bring a large pot of water to a rolling boil then, submerge your pepper halves into the pot for 3 minutes. Remove and set aside to drain/cool.
• Start your rice. (2 cups of water to 1 cup dry rice) Cook as you normally would.
• Pre-heat your oven to 350 degrees.
• While the rice cooks, start on your filling. In a large, somewhat deep skillet, brown your ground beef over medium heat.
• Once your beef is no longer pink, lightly drain and add in your can of tomatoes and green chiles, your can of tomato sauce and your canned corn. Stir it all up.
• In this next part, taste as you go, so that you know how spicy it is and you can adjust accordingly.
• Add in some salt and pepper shakes, about 7 dashes of Worchestershire, 5-6 dashes of cayenne pepper and Tabasco, depending on how spicy you like things -- Stir it all up again.
• Add in 2 cups of the shredded Mexican cheese. Taste your mixture to make sure you don't need to re-adjust your Worchestershire, cayenne and salt and pepper. I usually do -- Your mixture will have some liquid still and that's okay because the rice will soak it up --.
• Add your cooked rice to the mixture and stir it all together, blending well.
• Stuff your pepper halves with the mixture and place In a lightly greased dish, pan, or on a cookie sheet. Use the remaining cheese to sprinkle on top of your peppers.
• Tent some foil over the pan so that the cheese doesn't burn and won't stick to the foil.
• Place your pan in the oven and cook for 30 minutes. Remove the foil and cook for about 15 more minutes until the cheese on top is melted and the peppers are heated through.
• Enjoy!

Steps:

• Preheat oven to 375 degrees Fahrenheit
• Take ground lamb and add onions, soup mix , bread crumbs and egg and fold in together.
• Wash and core peppers. Cut them into halves down the middle.
• Pack the lamb meat into the pepper halves firmly.
• Bake the peppers uncovered in a glass dish for 30 mins or until meat is browned.
• Remove peppers from oven and spoon tomato sauce over peppers.
• Bake for an additional 15 minutes.
• Take peppers out.
• Raise oven temp to broil.
• Cover peppers over with cheese and bake until cheese is golden brown.
• Remove from oven and serve hot.