Spiced Lamb Stuffed Sweet Peppers
Ah – the weather has warmed up again. Thank goodness for sunlight. I know we need the rain, but oh, it sure does feel good to have the sun on my face again. I know – it was less than a week, but it felt like forever. I’m such a weather-wuss. Anyhow, the sun came back just in time to help me celebrate the arrival of my new, new oh-so-awesome Canon Rebel XSI – the most awesomest camera I’ve ever owned ever, ever. It’s so coooooooool and amazing and I just wanna squeeeeeeeeeeee! everytime I think about it.
I’ve been wanting a DSLR for several years now, and although we’ve been close to purchasing one before – it just didn’t end up working out. The reason was, when we were researching DSLR’s and trying to determine which one we wanted, we settled on the Canon Rebel – but then we found out that the XSI would be coming out in a few short months, so we decided to wait. Well, by the time it came out, we were in escrow, and we didn’t really think it would be a great purchase at that time. So we waited, and waited. And then the kitchen remodel, and everything involved with it, and so on – priorities. But all the waiting, was soooo worth it. This camera totally rocks. Forecast says there is a 90% chance of increased pictures on this blog.
Anyhow, as much as I wanted to do nothing but play with my new shiny toy all night last night, I did find time to squeeze in this lovely dish. I haven’t made stuffed peppers in years and years, and I usually use green bell beppers. But when I saw the lovely red bell peppers in my FFTY box this week, I knew I wanted to try to do something a little different. When I was younger, my mom would occassionally make stuffed bell peppers, and I remember how each time was a little different – sometimes it would be rice mixed in with the meat, others times it’d be ramen or bread crumbs. A dish like this is really easy to be creative with.
Look for peppers that have a medium-thickness skin and can easily (or nearly) stand upright on their own. If they don’t quite stand up, try using a vegetable peeler to slice very thin pieces off the bottom until it will stand, and I recommend using a spoon to remove any seeds and membrane that might be attached to the sides. These peppers were the perfect size for stuffing, and their sweetness really complimented the stuffing. Next time I will probably double up on some of the spices, as it didn’t come out quite as spicy as I was shooting for – but it was still delicious.
- 4-6 Red Bell Peppers; cleaned, top cut off, seeds and membrane removed
- 1 lb Ground Lamb
- 1 cup Cooked Wahini Rice (or other brown rice)
- 1 onion; diced
- 4 cloves garlic; minced
- 1 sprig of Fresh Rosemary; finely minced
- 1 tbs Olive Oil
- 1/2 tsp Turmeric
- 1 tsp Ginger
- 4 whole cloves; coarsely ground
- 3 whole cardamon pods; ground
- 1 star anise; ground
- 1/2 tsp Grated Nutmeg
- 1 tsp Cinnamon
- 1/2 tsp Cumin
- 1 tbs Brown Sugar
- 1 tsp Kosher Salt
- 1/4 tsp Cayenne Pepper
- Preheat the oven to 350º
- Heat the olive oil in a large skillet over medium heat
- Add the Onions and saute until translucent
- Remove from heat
- Stir in the garlic and rosemary
- In a medium sized bowl, stir together the cooked rice, ground lamb, spices and onion mixture
- Take the lamb mixture, and stuff it in to the cored peppers.
- Place the stuffed peppers in to a heavy, oven safe baking pan and place in the preheated oven
- Bake until peppers are tender and roasted and meat is cooked through. Approximately 45-60 minutes.