Recipe 20

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Lamb Recipes
from
Sheepy Hollow at Native Oaks Farm

Lamb and Rice Stuffed Peppers
This recipe was inspired by Rachael Ray's show
A Week in a Day

Ingredients:

2 large bell peppers                      1 tablespoon unsalted butter                     brown Basmati Rice
2 cloves garlic (chopped)               water                                                          l lb ground lamb
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 cheese

 

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 baking dish.

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 wine.

     
     
     


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