Stuffed Peppers With Ground Lamb Recipes

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:

• 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:

• 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.

Steps:

• 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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place 1/2 cup rice in a container and cover with water. Allow to soak for the 15 or 20 minutes, and drain well.
• Combine onion, garlic, rosemary, parsley, oregano, dill, coriander, salt, and pepper in a large bowl; stir to combine. Add ground lamb and drained rice. Using your hands, mix well until ingredients are evenly distributed.
• Slice bell peppers in half, top to bottom, and remove membranes and seeds. Evenly divide lamb mixture amongst each of the bell pepper halves. Set stuffed peppers in a shallow baking dish.
• Bake in the preheated oven until filling is cooked through, about 40 minutes. An instant-read thermometer inserted into the filling should read 160 degrees F (71 degrees C). Allow to cool slightly, and garnish with tzatziki (see note). Sprinkle feta cheese crumbles and chopped tomatoes evenly over the stuffed peppers before serving.