Renee's Recipes


Sharing the pleasure and satisfaction of growing the best seed varieties chosen by gardeners for gardeners

Middle Eastern Stuffed Peppers

6 red or yellow bell peppers (or use half and half), or green if you are a traditionalist
2 cups chicken stock
2/3 cup orzo (rice shaped pasta)
½ pound ground lamb
1 ½ tablespoons olive oil
3 cloves garlic, minced
1 large onion, finely chopped
2 cups sliced mushrooms
2 small zucchini, finely diced (about 1 cup)
2 tomatoes diced and drained
½ cup chopped fresh parsley
1 tablespoon chopped fresh oregano
3 tablespoons chopped fresh basil
2 tablespoons lemon juice
1 cup crumbled feta cheese
½ to 1 teaspoon freshly ground pepper (to taste)
1 egg, beaten
¼ cup toasted pine nuts.

Fresh lemon or lime slices.

Preheat oven to 350 F. Cut off tops of bell peppers and remove core and seeds. Drop peppers in a large pot of boiling water; boil uncovered for 5 minutes. Remove from water and turn upside down to drain and cool.

Bring chicken stock to boil in a large saucepan. Add orzo, reduce heat and cook until orzo is just tender, about 10-12 minutes. Set aside without draining.

Heat a large skillet and brown the lamb, sautéing it quickly until it is no longer pink. Spoon meat into a colander to drain off excess fat. Wipe out skillet. Heat oil in skillet and add garlic, onion, mushrooms, and zucchini and sauté until vegetables are softened. Stir in orzo, tomatoes, herbs, lemon juice, feta cheese, and cooked lamb. Heat through and add ground pepper to taste, then stir in egg and pine nuts, mixing until thoroughly combined.

Stuff peppers with orzo mixture. Arrange stuffed peppers side by side in a greased baking dish. Pour ½ cup boiling water around them and bake 30-35 minutes.

Serve on warm plates with lemon or lime slices to squeeze over them.    Serves 6

Find more great garden-inspired recipes in
 Renee's Cookbooks:

Recipes from a Kitchen Garden
More Recipes from a Kitchen Garden

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