Ingredients with Measurements:
- 4 large bell peppers
- 1 pound ground lamb
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/2 cup cooked rice
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped Kalamata olives
Special equipment needed:
- Large baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. In a large skillet, heat the olive oil over medium-high heat.
4. Add the onion and garlic and cook until softened, about 5 minutes.
5. Add the ground lamb, cumin, paprika, oregano, salt, and black pepper. Cook until the lamb is browned and cooked through, about 10 minutes.
6. Stir in the parsley, mint, rice, feta cheese, and Kalamata olives.
7. Stuff the lamb mixture into the bell peppers.
8. Place the stuffed peppers in a large baking dish and cover with aluminum foil.
9. Bake for 30 minutes.
10. Remove the aluminum foil and bake for an additional 10-15 minutes, until the peppers are tender and the filling is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 398
Fat: 23g
Saturated Fat: 9g
Cholesterol: 94mg
Sodium: 706mg
Carbohydrates: 18g
Fiber: 4g
Sugar: 8g
Protein: 30g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the ground lamb.
- Quinoa or couscous can be substituted for the rice.
- Goat cheese or feta cheese can be substituted for the crumbled feta cheese.
- Green olives or capers can be substituted for the Kalamata olives.
Variations:
- Add chopped tomatoes or tomato sauce to the lamb mixture for a saucier filling.
- Top the stuffed peppers with shredded cheese before baking.
- Use different colored bell peppers for a colorful presentation.
Tips and tricks:
- Be sure to choose bell peppers that are large and have a flat bottom so they can stand upright in the baking dish.
- If the peppers are tipping over, slice a small piece off the bottom to create a flat surface.
- Leftover filling can be used as a topping for salads or served over rice.
Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed peppers in a microwave-safe dish and microwave on high for 2-3 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens for a colorful and healthy presentation.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or mint.
Pairings:
Serve with a side of tzatziki sauce and pita bread for a complete meal.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Hummus and pita bread
Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through cooking.
- If the filling is too dry, add a splash of chicken or vegetable broth.
Food safety advice:
- Be sure to cook the lamb to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Doner kebab is a popular Turkish street food that is typically made with seasoned meat that is cooked on a vertical rotisserie and sliced thinly. This recipe takes inspiration from the flavors of doner kebab and combines them with stuffed peppers for a delicious and healthy meal.
Flavor profiles:
This dish is savory and slightly spicy, with a hint of sweetness from the bell peppers. The lamb is seasoned with cumin, paprika, and oregano, and is complemented by the salty feta cheese and tangy Kalamata olives.
Serving suggestions:
Serve the stuffed peppers hot, garnished with fresh herbs and a side of tzatziki sauce.
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Region: Turkish