Our friend Dave is such a creative cook! When he told us about his luscious stuffed peppers, we had to get his recipe! Although he used ground lamb, he assured us this dish is equally delicious made with ground pork, beef, chicken or turkey, and for a vegetarian option, mashed, seasoned tofu, lentils or any favorite legume
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Ingredients
- 6 large bell peppers
- almond oil or another good quality oil
- Ghee
- 1/2 large yellow onion chopped
- 3 cloves garlic minced
- 1 pound ground lamb
- kashmiri red chili powder
- Tumeric ground
- thyme dried
- salt
- black peppercorns ground
- 2 cups cooked basmati rice
- 2 egg(s) lightly beaten
- 3 tbsp Worchestershire sauce
Ingredients
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Instructions
- Preheat oven to 375 degrees F.
- Slice off the tops of the peppers. Remove the seeds and chop the tops, setting aside. Transfer peppers to a baking dish. Spritz or rub with a little oil; precook by baking for 15-20 minutes or until just tender and still holding shape.
- While the peppers are precooking, heat ghee in a frying pan. Add onion, garlic, bell pepper tops, and a pinch of salt. Sauté until onions are translucent.
- Add ground lamb, Kashmiri red chili, turmeric, thyme, additional salt if desired, and black pepper, browning until the meat is cooked.
- Remove from heat. Taste and adjust seasonings; Transfer to a mixing bowl. Add cooked rice, eggs, and Worcestershire sauce, mixing well.
- When ready, remove precooked peppers from oven. Carefully stuff with meat-rice mixture.
- Reduce oven heat to 325 degrees. Return peppers to oven, baking for an additional 20-25 minutes.
