Sheepy Hollow at Native Oaks Farm
Lamb and Rice Stuffed
This recipe was inspired by Rachael Ray's show
A Week in a Day
2 large bell
peppers 1 tablespoon unsalted
butter brown Basmati Rice
2 cloves garlic (chopped)
water l lb
Kosher salt freshly ground black
pepper fresh rosemary fresh fresh marjoram or
oregano fresh parsley (chopped)
extra virgin olive oil
14 oz tomato sauce 1 cup crumbled feta or goat
Preheat oven to 375 degrees F.
Remove the tops from the peppers and clear the inner
ribs and seeds. If necessary, trim bottoms very carefully to allow
peppers to stand straight up (but do not puncture so that they
would leak). Steam the peppers for about 10 minutes and remove to a
Cook rice to about half done. Heat a tablespoon of
butter and add garlic to brown. Mix butter, garlic and rice together.
Now brown the ground lamb and lightly. Place all in a
bowl and mix together with spices, salt, pepper and rice mixture.
Now overstuff the peppers with this filling. Drizzle
each filled pepper with the extra virgin olive oil. Arrange the
peppers in a casserole dish and roast from 50 minutes or until the
peppers are lightly crispy at the edges and thoroughly cooked.
Warm tomato sauce while peppers roast and spoon over
the peppers after they are put on a serving platter or an individual
dining dish. Top with the crumbled feta or goat cheese. A small,
dressed salad could also be added to each dining plate.
If you wish, serve with a chilled and subtle white
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