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Prep time
20 minutes
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Cook time
55 minutes
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Serves
6
Author Notes
I'm always looking for another way to enjoy lamb. It's in my blood: my grandfather was a shepherd - I still have his staff. Anyway, I like lamb and my wife likes stuffed peppers. I found Josh Cohen's recipe with lamb, orzo and halloumi cheese and thought it might be a good jumping off point. It was but good luck finding halloumi cheese and I'm on Keto so I wanted to ditch the orzo. For this recipe, I wouldn't necessarily say that you could use beef or pork and have the same result but maybe you could. I wanted some contrasting textures so I used pine nuts and pistachios but I think lots of substitutions could be made there. Same with the spinach, lots of greens could work. Same with the herbs, lots of variety could be had. I wanted a sheeps milk cheese and my kids crave machengo, so here's my stuffed peppers recipe. By the way, Josh's idea about roasting the peppers twice is brilliant so I include it here. —Greg Flentje
Ingredients
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1 tablespoon
Ghee
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Some chopped fresh sage
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1/2 pound
Machengo cheese, grated
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1 pound
Ground Lamb, you'll want a little fat in it
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Kosher salt
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6-10
Cloves of Garlic minced
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1
Large onion, chopped
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1
14.5 oz diced tomatoes
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1/2 cup
Pine Nuts
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1/2 cup
Shelled Pistachios
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6-8 ounces
Spinach or other greens roughly chopped
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1 teaspoon
Ground red pepper (I used Deggi but cayenne and many others would do)
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2 teaspoons
Ground cumin
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1 1/2 teaspoons
Ground Allspice
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6
Bell Peppers, mix and match colors
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1/4 cup
Chopped fresh dill
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1/4 cup
Chopped fresh oregano
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1/4 cup
Chopped fresh basil
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1/4 cup
Chopped fresh mint
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Some chopped fresh sage
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1/2 pound
Machengo Cheese, grated
Directions
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Preheat the oven to 450 F
Cut the peppers in half and remove stems, pith and seeds. Lay them out on a baking sheet and drizzle with olive oil and give a grind of salt and black pepper to each half.
Roast for 25-30 minutes.
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Toast the nuts in a very hot dry skillet. Pour onto a plate or into a bowl to cool. I didn't chop the nuts but you could.
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Brown the lamb in a very hot skillet and cook off all the water to get the lamb to stick a little. Throw in the onions and garlic and get them a little brown, too. Add the tomatoes with their juice and deglaze the pan. Pour in the roasted nuts, the red pepper, cumin and allspice. Stir it up.
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Turn the heat off and stir in the cheese, the chopped greens and herbs.
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Fill each half pepper with the lamb, nut and greens mixture in an equal amount. Roast another 20 minutes or until the peppers are a little brown and the cheese is melted.
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