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Middle Eastern Stuffed Peppers
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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.
GARNISH:
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
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