Dave’s Stuffed Peppers
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
  • 6large bell peppers
  • almond oilor another good quality oil
  • Ghee
  • 1/2large yellow onionchopped
  • 3cloves garlicminced
  • 1pound ground lamb
  • kashmiri red chili powder
  • Tumericground
  • thymedried
  • salt
  • black peppercornsground
  • 2cups cooked basmati rice
  • 2 egg(s)lightly beaten
  • 3tbsp Worchestershire sauce
  1. Preheat oven to 375 degrees F.
  2. 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.
  3. 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.
  4. Add ground lamb, Kashmiri red chili, turmeric, thyme, additional salt if desired, and black pepper, browning until the meat is cooked.
  5. Remove from heat. Taste and adjust seasonings; Transfer to a mixing bowl. Add cooked rice, eggs, and Worcestershire sauce, mixing well.
  6. When ready, remove precooked peppers from oven. Carefully stuff with meat-rice mixture.
  7. Reduce oven heat to 325 degrees. Return peppers to oven, baking for an additional 20-25 minutes.