I recently visited Barcelona and had an incredible gigantic stuffed pepper for lunch at a small Hungarian restaurant. Like everything I ate in Barcelona, I've been trying to figure out how to recreate similar tastes at home. I decided to use a mixture of rice, millet, and lentils for the stuffing, and used lamb instead of beef for some extra flavor. The result was very tasty, and somewhat similar in taste to some Persian rice dishes I've had. —Abbie C
1 1/2 cups
oil (I used grapeseed oil)
roughly-chopped fresh dill, plus a little extra for garnish
In This Recipe
Preheat your oven to 350 degrees.
Add rice, millet, lentils, water, bay leaves, paprika, and a pinch of salt to a large sauce pan. Bring to a boil and then reduce heat to low and cover.
While rice mixture is beginning to cook, heat a skillet over medium-low add the oil and cook the onions until browned. Stir the cooked onions into the rice mixture.
Add the diced tomato and 1/2 cup of chopped dill to the rice mixture.
Heat the skillet to medium-high and add the ground lamb and season with salt and pepper. There should still be enough oil in the skillet from cooking the onions, but add a little more if it seems necessary. Cook the meat until browned and add to the rice mixture.
Continue to cook the rice mixture until it has absorbed almost all of the liquid (i.e. it shouldn't be runny). Remove the bay leaves from the stuffing before stuffing peppers.
While the rice mixture finishes cooking, cut the peppers in half from stem to base and remove the stem and seeds. Fill each half generously with stuffing mixture and arrange in the skillet. Cover with aluminum foil and bake in the oven for 45 minutes.
Squeeze a little lemon juice over peppers and top with feta and extra dill to garnish.