Lamb-Stuffed Peppers With Yogurt Sauce
Created by Down to Earth MarketsServes: 6 – 12 • Course: Meat, Poultry Seafood Entrees • Season(s): Summer, Fall
Ingredients
- 2 cups plain yogurt
- 1 small clove garlic, minced
- 2 teaspoons lemon juice
- salt & pepper
- 3 large bell peppers
- 1 1/2 pounds ground lamb
- 1/4 cup sun dried tomatoes in oil, drained & finely chopped
- 3/4 cup cooked grain (rice, barley, quinoa)
- 5 ounces crumbled feta cheese
- 2 cloves of garlic, minced
- 1/2 large a small red onion, minced
- 1/2 teaspoon dried rosemary (or 1 tsp fresh, minced)
- 2 teaspoons ground cumin
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
Instructions
Preheat the oven to 375 degrees F and oil a 9"x13" baking pan.
While the oven heats, make the sauce by combining the yogurt and lemon juice in a medium-sized bowl. Add salt and pepper to taste. Set aside.
Cut each green pepper in half, carefully removing the seeds, ribs and stems so that the pepper halves are not damaged. arrange the pepper halves in the baking pan, cut side up.
In a large bowl, combine the ground lamb and remaining ingredients. Mix well but only until thoroughly combined so that the meat retains its texture. Divide the lamb mixture among the pepper halves and press down on each one to shape the filling to the pepper. Cover baking pan tightly with aluminum foil and bake for 1 hour and 15 minutes.
Serve peppers drizzled with sauce, with any extra sauce in a bowl on the side to add at the table.