Friday, 19 September 2014

Peppers Stuffed with Lamb & Feta

If this is September, it must be time for stuffed peppers! And it is September, so here they are. I was a bit surprised at how mild a dish this was, what with the garlic and the feta and the mint and all, but it was delicious and well received so no complaints. I didn't actually put in any basil or oregano, but I think next time I will.

These were very easy to make. I made the filling and stuffed them in advance, because the afternoon was dedicated to the never-ending production of tomato sauce. They just had to be stuck into the oven at the appropriate time, and lo! There was dinner, and it was good.

4 servings
1 1/2 hours - 30 minutes prep time

Peppers Stuffed with Lamb & Feta

1 medium onion, with the greens if possible
2 to 3 cloves of garlic
2 cups finely chopped cauliflower florets
1 tablespoon mild vegetable oil
2 large Red Shepherd peppers
500 grams (1 pound) lean ground lamb
1/4 cup finely minced fresh mint
1 teaspoon rubbed basil and/or oregano, optional
freshly ground black pepper to taste
1/2 cup crumbled feta cheese
1 large egg
1 cup tomato sauce

Peel and mince the onion, including the greens, providing they are fresh and in good condition. You could also use one regular onion and a green onion or two. Peel and mince the garlic. Chop the cauliflower.

Heat the oil in a large skillet, and add the onions and cauliflower, along with a couple tablespoons of water. Cook, stirring constantly, until the water has evaporated - the cauliflower should have softened noticably - and the onions and cauliflower begin to brown slightly. Add the garlic, and continue cooking for a minute or two more. Turn the vegetables out into a mixing bowl and let them cool.

Cut the peppers lengthwise in half, and remove the cores and stems. Place them in a shallow, flat-bottomed  baking pan, into which they fit fairly snuggly. Yes, it's my 8" x 11" lasagne pan again. So handy. Preheat the oven to 375°F.

Add the ground lamb, the mint, basil or oregano if using, black pepper, crumbled feta cheese, and the large egg to the vegetables in the mixing bowl, and mix well. Divide the mixture evenly into quarters, and fill each half pepper with one quarter of the mixture, pressing it firmly into the peppers, and mounding it slightly as needed.

Add a little water to the baking pan, just enough to cover the bottom. Bake the stuffed peppers for 40 minutes. Take them out of the oven, and pour the sauce evenly over the tops of them. Return to the oven and bake them for another 20 minutes. Let sit for 5 to 10 minutes before serving.

Last year at this time I made Fresh Corn Pancakes.

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