BELL PEPPERS STUFFED WITH SPICED LAMB, CURRANTS AND FETA CHEESE

BELL PEPPERS STUFFED WITH SPICED LAMB, CURRANTS AND FETA CHEESE (for four)

 OLYMPUS DIGITAL CAMERA  Vegetables, bell peppers stuffed with spiced lamb, currants and feta cheese 3

salt

4 medium red, yellow, orange or green bell peppers (about 6 ounces each), ½ inch trimmed off tops, ores and seeds discarded

½ cup long grain, white basmati rice

1-1/2 tablespoons olive oil

1 medium onion, chopped fine (about 1 cup)

12 ounces ground lamb

1 tablespoon ground cumin

1 teaspoon ground cardamom

½ teaspoon ground cinnamon

½ teaspoon hot red pepper flakes

3 medium garlic cloves, minced (about 1 tablespoon)

one 1-inch piece fresh ginger, minced (about 1 tablespoon)

¼ cup currants

one 14-1/2 ounce can diced plum tomatoes, drained

6 ounces feta cheese, crumbled (1 cup)

2 tablespoons chopped fresh cilantro leaves

freshly ground black pepper

1/3 cup roughly chopped salted, roasted cashews


  1. Bring 4 quarts water to a boil in a large stockpot or Dutch oven over high heat. Add 1 tablespoon salt and bell peppers.  Cook until peppers are just beginning to soften, about 3 minutes.  Using a slotted spoon, remove peppers from pot, drain off excess water and place peppers cut sides down on paper towels to drain.  Return water to a boil, add rice and boil until tender, about 13 minutes.  Drain rice and transfer it to a large bowl.  Set aside.
  1. Adjust oven rack to middle position and heat oven to 350*.
  1. Meanwhile, heat oil in a 12 inch heavy skillet over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.  Add ground lamb, cumin, cardamom, cinnamon and red pepper flakes and cook, breaking lamb into small pieces with spoon, until no longer pink, about 4 minutes.  Stir in garlic, ginger and currants and cook until fragrant, about 30 seconds.  Transfer mixture to bowl with rice.  Stir in tomatoes, cheese, cilantro and salt and pepper to taste.
  1. Place peppers cut sides up in a 9 inch square baking dish. Using a soup spoon, divide filling evenly among peppers.  Spoon 2 tablespoons cashews over each filled pepper.  Bake until filling is heated through, 25 to 30 minutes.  Serve immediately.
 Vegetables, bell peppers stuffed with spiced lamb, currants and feta cheese 4  Vegetables, bell peppers stuffed with spiced lamb, currants and feta cheese 5

from Here in America’s Test Kitchen

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