Lamb and Rice Stuffed Peppers

Lamb and Rice Stuffed Peppers
25 min
1h 40 min
4 servings

Yummy red peppers stuffed with a delicious mix of ground lamb, fresh herbs and feta. 



large red bell peppers
Tbsp unsalted butter
1 ¼
cups orzo pasta
- 4 cloves garlic, chopped
cups water
oz ground lamb
Kosher salt and freshly ground black pepper
sprigs fresh marjoram or oregano, leaves picked and chopped or 1 ½ teaspoons dried
small sprigs rosemary, leaves picked and finely chopped
cup flat-leaf parsley, chopped
cup plus 2 Tbsp extra-virgin olive oil
onion, chopped
cubanelle peppers or mild frying peppers, chopped
(28-oz) can tomato sauce
cup feta or goat cheese, crumbled


Step 1

Preheat the oven to 375 °F.

Step 2

Remove the tops from the peppers and scoop out the seeds and ribs. Carefully trim the bottoms if necessary to make peppers stand straight when upright. Place a steamer rack over a few inches of boiling water, or set a colander over a couple of inches boiling water in a large stock pot. Place the peppers in the steamer and cover. Steam 10 minutes, and remove to a baking dish or casserole.

Step 3

Heat 1 tablespoon butter in a saucepot with a tight-fitting lid over medium heat. Add the orzo and brown lightly, and then add 1/2 the garlic and stir. After 30 seconds stir in the water. Bring to a boil, and then reduce heat to a simmer, cover and cook 15 minutes. Spread the orzo onto a baking sheet and cool.

Step 4

Place the ground lamb in a bowl and add the cooled orzo. Season with 1/2 the marjoram, the rosemary, 2 tablespoons parsley, and season with salt, and pepper. Overstuff the peppers with the filling. Drizzle about 1/4 cup extra-virgin olive oil over the peppers, pouring about 1 tablespoon over top of each. Arrange the peppers in a casserole or small baking dish and roast 50 minutes to 1 hour, until crispy at the edges and cooked through.

Step 5

Meanwhile, heat the remaining 2 tablespoons extra-virgin olive oil in a saucepot over medium-high heat. Add the onions, cubanelle peppers, remaining garlic, remaining marjoram, and saute until soft. Add the tomato sauce, and season with salt, and pepper.

Step 6

Cool the peppers and sauce for a make-ahead meal or serve immediately.

Step 7

For reheating: Add 1/2 cup water to the baking dish, and place in a heated 375 degree F oven, covered until warmed throughout, about 30 minutes. Uncover and let the water evaporate, and crisp the top, 20 minutes more. Reheat the sauce over medium-low heat to heat through.

Step 8

Serve the peppers hot with sauce over top, or in a puddle underneath the peppers. Top with crumbled feta.;

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