It was a lazy afternoon. I’d been skimming through the September issue of Sunset Magazine and noticed a recipe for stuffed peppers. And while Peter Piper picked a pail of pickled peppers, I didn’t. I’m not quite sure how you pick already pickled peppers, but it sure works for the alliteration in the little nursery rhyme, right?
Big fat peppers filled with goodness are worthy in my book any day, and I wanted to try Sunset’s recipe.
Sweet peppers take to being loaded with countless ingredients. Mini peppers with goat cheese and herbs; stubby green bells with rice and summer vegetables smothered with fresh tomato sauce and sharp cheddar to name a few. What caught my attention for Sunset’s mix was lamb.
I adore lamb. Lamb roast with garlic and red wine, thinly sliced lamb for gyros, ground lamb ragù, lamb tips or kebobs – this kinda sounds like Forrest Gump. So, I simply had to try the peppers which were to be seasoned in a Mediterranean style.
For me, recipes are merely a suggestion, so I made some changes to the original. Thanks for the inspiration, Elaine Johnson and Sunset Magazine, September 2017.
- 4 medium bell peppers – try a mix of colors
- 2 tablespoons minced garlic
- 1 large onion, finely chopped
- 1 teaspoons salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon ground allspice
- ¼ teaspoon cinnamon
- 3 cups broccoli rice
- ¼ cup tomato paste
- 1 lb ground lamb
- Olive oil
- ½ cup chopped fresh mint leaves
- 2 tablespoons chopped fresh dill
- 2 tablespoons flat-leaf parsley leaves
- ½ cup plain whole-milk Greek yogurt
- Preheat oven to 375°.
- Slice peppers in half lengthwise. Pull out seeds and membranes from peppers.
- Set aside 1 teaspoon garlic.
- Heat a 12 inch skillet over medium high heat, rim with about a tablespoon of olive oil. Put lamb, remaining garlic and onion in the skillet. Cook over medium-high heat, until vegetables are soft and lamb is browned.
- Stir in salt, pepper, allspice and cinnamon. Then add the broccoli rice. Sauté until broccoli rice is soft and bright green.
- Add tomato paste and stir well to combine.
- Remove from heat. Stir in mint and parsley.
- Oil a 9 x 13 casserole dish. Place peppers in dish.
- Spoon lamb mixture into peppers, cover with foil and bake for about an hour. Remove the foil and continue to bake for another 10 minutes or until browned on top.
- While the peppers bake, mix the remaining one teaspoon garlic and two tablespoons fresh dill with the yogurt. Season to taste with salt.
- Serve peppers with the yogurt-dill sauce. Enjoy!
We loved the mix of sweet and savory spices in these peppers, which was enhanced with the yogurt-dill drizzle. And, they packed a big hit vegetables.
Happy eating –