Ingredients:

• ¾ cup long grain rice
• 4 ‘Supreme’ sweet peppers
• 1 large egg
• 1/3 cup chicken stock
• 1 ¼ lb. ground lamb
• 2 cloves garlic, minced
• ½ small yellow onion, minced
• ¾ cup golden raisins, coarsely chopped
• ½ cup toasted pine nuts
• 1/3 cup chopped fresh oregano and mint
• 6 ounces feta cheese, crumbled
• 1 ¼ Tbs Kosher salt
• ½ t. fresh ground black pepper
• 2 ½ Tbs olive oil

Recipe:

1. Bring medium or 3-quart pot of salted water to a boil. Stir in rice and cook like pasta (continue to boil and stir), about 8 minutes or until al dente. Drain and rinse with cold water. Set aside for stuffing.
2. Preheat oven to 375°
3. Core and deseed peppers. Be careful when coring; this is a wide, more shallow pepper; you don’t want to cut through the bottom.
4. In small bowl, beat egg with chicken stock to combine. Set aside.
5. In a large bowl gently combine cooled rice, lamb, garlic, onion, raisins, pine nuts, herbs, cheese, egg mixture, salt and pepper.
6. Stuff peppers to slightly mound on top. Place in a 9 x 13 baking dish or large cast iron pan. Brush with olive oil. Roast in middle of over for 50 - 60 minutes or until, slightly browned and thermometer inserted in center reads 160° F. Baste with pan drippings.

Optionally, serve with a dollop of tzatziki.