Hot Peppers on the Lamb

Lamb and Rice Stuffed Red Peppers

Ok, so I ripped off my title from an old episode of AMC's Dinner and a Movie. "Two Hot Peppers on the Lamb" was what they cooked when the featured film was "Thelma and Louise". I always thought that was brilliant. Now then...

These stuffed peppers have a little Middle Eastern influence, since the stuffing was inspired by the heavily spiced ground lamb kebabs known as kofta. I had tried this before and been disappointed; getting it right meant putting in more rice, more egg, more salt and more lime juice, and all of this translated into more delicious. I topped the roasted stuffed peppers with a little spicy tomato sauce, and served them with couscous and a spinach salad in strawberry-balsamic vinaigrette (see last summer's entries for the dressing recipe).

Lamb and Rice Stuffed Red Peppers

1 lb ground lamb
1 shallot, chopped
1 tsp garlic, minced
1 cup cooked rice
2 eggs
2 tsp salt
1 tbsp lime juice
1 tbsp sumac (available at Middle Eastern markets)
1 tsp black pepper
1 tsp oregano
2-3 bell peppers (depending on size), halved
2 tbsp olive oil

Preheat oven to 350 degrees. Rub the peppers in some of the olive oil and grease a deep pan with the rest. Mix the ground lamb and other ingredients and seasonings well, then press the mix into the peppers, heaping about a 1/2 inch over the top of the pepper. Brush a little olive oil on top of the peppers and set in the oven for 45 minutes. Top with spiced tomato sauce and serve.


Spicy Tomato Sauce

1 tbsp olive oil
1 tsp garlic, minced
2 tbsp tomato paste
1/2 cup chicken stock
2 tsp aleppo pepper (available in Middle Eastern markets)
1 tbsp fresh chopped basil
1 tbsp fresh chopped parsley
1 tsp lime juice

In a small pan, sautee garlic in oil briefly, then mix ingredients together over low heat until fully blended, and simmer for 1-2 minutes before serving over the peppers.