Stuffed peppers are a great what's-left-in-the-pantry meal. This Mediterranean version works well with both ground lamb and turkey. I generally prefer to eat my peppers raw, but the recipe includes a cooking step for those who like softer vegetables. Stuffed peppers reheat well in both the microwave and the oven.
Pepper Filling:
Ingredients:
1 tablespoon olive oil
1 lb. ground turkey or lamb
1 yellow onion, finely minced
1 medium zucchini, shredded
2 large carrots, shredded
1 tablespoon fresh or dried rosemary
1 teaspoon lemon zest
salt and pepper to taste
1/4 cup raisins
1/8 cup slivered almonds
3 large bell peppers, halved
2 cups tomato sauce, (recipe below)
feta or parmesan cheese, (optional)
Directions:
Pour the oil into a large sauté pan and turn the heat to medium. Add the ground meat and cook through, stirring occasionally. Add the onion, zucchini, carrot and rosemary and continue cooking until the vegetables become translucent, about 7 minutes. Stir in the zest, salt, pepper, raisins and almonds. Allow to cook for another minute, then remove from heat.
Submerge the peppers in hot water for 5 minutes to soften. Then drain and fill each pepper with the meat mixture. Ladle the tomato sauce onto a serving dish and arrange the peppers overtop. If desired, garnish with feta or parmesan cheese.
Tomato Sauce:
Ingredients:
1 can crushed tomatoes
1 large whole onion, peeled with ends removed
2 garlic cloves, minced
1 tablespoon dried or fresh basil
1 tablespoon dried or fresh oregano
1 tablespoon honey or sugar
Directions:
Combine all ingredient in a large saucepan. Set heat to medium and cover until sauce begins to bubble. Turn heat to low and simmer for 25 minutes or until the onion has softened, stirring occasionally. Remove onion prior to serving.
Ingredients:
1 tablespoon olive oil
1 lb. ground turkey or lamb
1 yellow onion, finely minced
1 medium zucchini, shredded
2 large carrots, shredded
1 tablespoon fresh or dried rosemary
1 teaspoon lemon zest
salt and pepper to taste
1/4 cup raisins
1/8 cup slivered almonds
3 large bell peppers, halved
2 cups tomato sauce, (recipe below)
feta or parmesan cheese, (optional)
Directions:
Pour the oil into a large sauté pan and turn the heat to medium. Add the ground meat and cook through, stirring occasionally. Add the onion, zucchini, carrot and rosemary and continue cooking until the vegetables become translucent, about 7 minutes. Stir in the zest, salt, pepper, raisins and almonds. Allow to cook for another minute, then remove from heat.
Submerge the peppers in hot water for 5 minutes to soften. Then drain and fill each pepper with the meat mixture. Ladle the tomato sauce onto a serving dish and arrange the peppers overtop. If desired, garnish with feta or parmesan cheese.
Tomato Sauce:
Ingredients:
1 can crushed tomatoes
1 large whole onion, peeled with ends removed
2 garlic cloves, minced
1 tablespoon dried or fresh basil
1 tablespoon dried or fresh oregano
1 tablespoon honey or sugar
Directions:
Combine all ingredient in a large saucepan. Set heat to medium and cover until sauce begins to bubble. Turn heat to low and simmer for 25 minutes or until the onion has softened, stirring occasionally. Remove onion prior to serving.
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