Spicy Lamb Stuffed Peppers Food

SPICY LAMB-STUFFED PEPPERS

Steps:

• Preheat oven to 375 degrees. Slice off the tops of the bell peppers and remove the seeds. Remove the stems and finely chop the cleaned pepper tops. Stand the peppers, cut end up, in a 13x9-inch baking dish that has been sprayed with nonstick cooking spray.
• Brown the lamb in a large skillet over medium-high heat for 5-7 minutes, until no pink remains, stirring often to break up the meat; drain the liquid. Add the onion and chopped pepper. Cook, stirring, for about 5 minutes, until the onion is tender; remove from the heat. Stir in the rice, ketchup, raisins, allspice, cumin, cinnamon, black pepper, and eggs; blend well. Stir in the salt and cayenne pepper.
• Fill the peppers with the rice mixture, packing lightly. Cover with aluminum foil and bake for 40-50 minutes, or until the peppers are soft and can be pierced with a fork.

LAMB AND RICE STUFFED PEPPERS

Steps:

• Preheat the oven to 375 degrees F.
• 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.
• 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.
• 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.
• 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.
• Cool the peppers and sauce for a make-ahead meal or serve immediately.
• 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.
• Serve the peppers hot with sauce over top, or in a puddle underneath the peppers. Top with crumbled feta.

LAMB AND ORZO STUFFED PEPPER WITH CHUNKY TOMATO SAUCE

Steps:

• Put oven rack in middle position and preheat oven to 425°F. Oil a 9-inch glass or ceramic pie plate with 1 teaspoon oil.
• Cook onion with salt in remaining tablespoon oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened and beginning to brown, 7 to 9 minutes.
• While onion is cooking, cook orzo in a 2-quart pot of boiling salted water until al dente. Reserve 1/4 cup cooking water, then drain orzo in a sieve.
• Spread half of onion in pie plate. Add lamb to remaining onion in skillet and cook, breaking up large clumps with a fork, until meat is no longer pink, about 3 minutes. Remove from heat and stir in orzo, reserved cooking water, 1 tablespoon dill, and salt and pepper to taste.
• Stir tomatoes into onion in pie plate and season with salt and pepper. Nestle bell pepper halves, cut sides up, in tomato and onion mixture and season with salt and pepper. Divide lamb mixture between bell pepper halves, then cover pie plate with a sheet of oiled foil (oiled side down) and bake until pepper is tender when pierced with a fork, 25 to 30 minutes. Sprinkle with remaining 1/2 tablespoon dill.

SPICED LAMB-STUFFED EGGPLANTS

Steps:

• Preheat the oven to 375 degrees F.
• Cut the eggplants in half lengthwise, including the stems. Using a sharp paring knife, scoop out some of the flesh, leaving a shell that is 1/3 inch thick and reserving the scooped-out eggplant. Place the eggplant shells snugly in a single layer in a large (10-by-14-inch) rectangular baking dish. Brush the eggplant all over with 1/4 cup olive oil (use it all!) and sprinkle with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Pour 1/4 cup water in the baking dish, cover tightly with aluminum foil, and bake for 30 minutes, until the shells are tender when pierced with a small knife. Remove from the oven, discard the foil, and leave the oven on.
• Meanwhile, for the lamb filling, in a large (12-inch) skillet, heat 3 tablespoons olive oil over medium heat. Add the onion and saute for 5 minutes, tossing occasionally, until tender. Cut the reserved scooped-out eggplant into 1/2-inch dice (you should have about 2 cups). Add the eggplant to the onion and cook for 5 minutes, adding more oil if it seems dry. Add the garlic and cook for 30 seconds, until fragrant. Add the ground lamb and cook, mashing lightly with a fork, for 5 to 7 minutes, until no longer pink. Add the oregano and cinnamon and cook for one minute. Add the wine, tomatoes, marinara, parsley, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer uncovered for 25 to 30 minutes, until the liquid evaporates. Spoon the filling into the eggplant halves in the baking dish. (You may have a little extra filling.)
• In a medium bowl, mash the ricotta, goat cheese, egg yolks, mint, 1 teaspoon salt, and 1/2 teaspoon pepper with a fork. With a spoon, place large dollops of the ricotta mixture on the lamb filling and bake for 30 to 40 minutes, until the filling is hot and the topping is lightly browned. Serve warm, sprinkled with extra mint.

LAMB FETA PEPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat oil in a medium skillet over medium heat, add onion and cook for four minutes until soft. Stir in garlic and cook one minute.
• Slice tops off peppers and remove seeds. Stand peppers upright in a a 9x12-inch baking dish.
• In large bowl, combine onion mixture, dill, salt, allspice and pepper. Mix in rice and lamb, fold in feta cheese. Stuff peppers with mixture.
• Mix tomato sauce with water, lemon juice and sugar. Pour half over peppers, and half over bottom of dish. Cover with foil.
• Bake in the preheated oven for 45 minutes. Uncover and continue baking 15 minutes, basing occasionally with sauce, until a meat thermometer inserted in center of filling reads 160 degrees F (70 degrees C).

STUFFED MINI PEPPERS

Steps:

• Preheat the oven to 425F*.
• De-stem the peppers if desired (I leave them on for aesthetics), then cut each in half. Place in a bowl with the olive oil and 1/4 tsp of salt, and toss well to coat.
• In a large bowl, stir to combine the goat cheese, parmesan, garlic, jalapeno, and black pepper.
• Fill the cut peppers with small spoonfuls of filling. You should have just enough filling to fill the peppers with a generous amount, coming slightly over the tops of the peppers.
• Roast the peppers for about 20-25 minutes, until the peppers are soft and the cheese is golden on the edges. Enjoy!

MOROCCAN SPICED LAMB STUFFED BELL PEPPERS

Steps:

• Cut the tops of the peppers, remove the core & seeds.
• Place the peppers in a large saucepan with salted water. (The water should cover the peppers.).
• Bring the water to a boil, then cover and simmer on low 5 minutes. Drain peppers upside down on paper towels.
• Brown lamb and garlic in a large skillet over medium heat.
• Remove from heat; stir in lemon juice, mint, spices, cooked rice and 3/4 cup of the broth.
• Stuff peppers with mixture. Stand stuffed peppers in remaining broth in a large saucepan.
• Bring to a boil then reduce heat to low. Cover and simmer 15-20 minutes until peppers are just tender.

BAKED COURGETTES STUFFED WITH SPICED LAMB & TOMATO SAUCE

Steps:

• Heat oven to 220C/200C fan/gas 7. Make the tomato sauce in a medium pan by heating the oil and frying the garlic for 2-3 mins until soft, then adding the spices and frying for 1 min more. Pour in the tomatoes and sugar and simmer with half a tin of water for 20 mins, until thickened. Season.
• Meanwhile, scoop out and discard some of the flesh of the courgettes and lay them in 1 large or 2 small roasting trays, drizzle with the oil and bake for 15 mins until golden and softened slightly.
• For the stuffing, mix the lamb with the spices and some salt. Try not to squash it together too much, instead lightly mix it with your hands until just combined. When the courgettes are ready, pile the lamb into the cavities and drizzle on the sauce. Bake for 15-20 mins until the sauce is bubbling. Top with the coriander and serve.

TURKISH STUFFED EGGPLANT WITH SPICY LAMB AND RICE

Steps:

• Lamb and Rice Filling
• Heat the olive oil in a medium skillet over medium heat, then add the onion and pepper, stir, and cook for 3-5 minutes. Stir in the garlic and crumble in the ground meat. Raise the heat to medium-high and cook, stirring, for 5-6 minutes, until the meat has lost its pink color and the mixture is starting to dry out and brown a little in the pan. Tilt the pan and spoon out any excess fat from the lamb. Sprinkle in the seasonings, stir, then add the tomatoes and puree, then the stock. Stir and scrape the bottom of the pan to dissolve the brown bits that have accumulated. Add the rice and herbs, and stir and cook a couple of minutes, until warmed through. Taste and adjust seasoning to your liking. When the filling is well mixed, moist, and flavorful-but not wet-remove it from the heat and let it cool.
• Eggplant
• Preheat the oven to 400°F.
• Combine all the ingredients except the eggplants in a small bowl.
• Cut the stem end from each eggplant, then cut it in half lengthwise. Take a look at the flesh, and if it is creamy white and not too seedy, don't worry about salting it. However, if it is a little darker, with numerous seeds, there's a good chance the juices will be slightly bitter, so you'll want to extract them. To do this, sprinkle the cut sides with about a teaspoon of salt each and place them cut side down on a plate or tray lined with a double thickness of paper towels. Place another plate or tray on top and weight that with a couple of pounds (cans of beans work well). Set aside for 10-15 minutes, then remove the weight and brush the salt off the surface, or rinse with running water and pat dry. Cut a shallow crosshatch pattern in the cut surface of the eggplant and brush generously with the flavored oil. Place the eggplant halves cut sides up on a lightly oiled baking sheet and bake for about 20 minutes, rotating the pan once, until the eggplants are very soft when you squeeze the sides and the surface is golden brown. Cool completely.
• To Assemble
• With your fingers or a spoon, press the tender eggplant flesh to the sides, making a bed for the filling. Divide the filling among the halves. Sprinkle the bread crumb topping evenly over the filling and pat it lightly. Bake the filled eggplants for about 15 minutes, or until they're heated through and the crumbs are browned.

STUFFED BELL PEPPERS WITH LEBANESE SPICES

Steps:

• In a medium bowl, mix together ground sirloin, uncooked white rice, salt, pepper, and 3 of the grated garlic cloves. Stuff peppers equally with 1/4 of the mixture then place peppers in the bottom of a deep pot.
• In a large bowl, whisk together tomato juice, dried mint, lemon juice, and remaining 3 cloves of grated garlic. Pour mixture over the peppers, making sure that the peppers are covered with the liquid. (Add more tomato juice if needed.)
• Bring pot to a boil on high heat then reduce to low and cover with lid. Cook on low for 45 minutes or until peppers are tender and rice and meat is cooked through. Serve with Lebanese Laban Cucumber Yogurt Sauce.