Peppers Stuffed with Lamb

1 1/3 cups basmati rice
1 medium yellow onion, finely chopped
1 tbsp. olive oil
1 lb. ground lamb
2 tsp. Kosher salt
1 tsp. paprika
1 tsp. ground coriander
½ tsp. ground cumin
½ tsp. ground black pepper
1/3 cup finely chopped fresh mint
1/2 cup water
6 red bell peppers
1 cup plain yogurt
2 ounces feta cheese
¾ tsp. dried, ground garlic

Preheat oven to 400 degrees.

Cook the rice using your preferred method.

While the rice is cooking, sauté the onion in the olive oil over medium heat for a few minutes. Add the lamb, salt, paprika, coriander, cumin, and black pepper, and continue to sauté for 8 minutes until the meat is cooked through and the flavors bloom. Add the diced zucchini and sauté another 2 minutes. Remove from heat and stir in the mint and water.

Cut off the top ¼ of each pepper and scoop out the seeds. Fill the peppers with the lamb mixture, packing it firmly down. You may have a little leftover filling, which you can save or set on the table in a little serving dish. Put the peppers in a roasting pan large enough to comfortably fit all six of them. Set the tops back on the peppers.

Fill the roasting pan with water until it is about 1 inch deep. Cover the pan tightly with aluminum foil and bake for 45 minutes to 1 hour until tender. Serve on individual plates with a few spoonfuls of the yogurt sauce. If you want to serve this as a side dish, cut the peppers in half down the center.

Yogurt Feta Sauce (optional)

Puree the yogurt, feta and garlic in a food processor or blender until smooth.

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