‘Supreme’ Sweet Peppers are the perfect vessel for stuffing.
This hearty, flavorful dish is great on its own or lean into its Greek roots and accompany with a dollop of Tzatziki. Serves 4 as a main dish.
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
Instructions
- 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.
Preheat oven to 375° - Core and deseed peppers. Be careful when coring; this is a wide, more shallow pepper; you don’t want to cut through the bottom.
- In a small bowl, combine beaten egg with chicken stock and set aside.
- In a large bowl combine cooled rice, lamb, garlic, onion, raisins, pine nuts, herbs, cheese, egg mixture, salt and pepper.
- Stuff each pepper generously, letting the mixture mound slightly on top. Arrange the peppers in a 9x13-inch baking dish or a large cast-iron skillet. Brush the tops with olive oil. Roast for 50 - 60 minutes or until, slightly browned and thermometer inserted in center reads 160° F.
- Remove from overn, baste the peppers with pan drippings, and optionally, serve with a dollop of tzatziki.