Stuffed bell peppers are a visually stunning dish that never fails to impress at the table. Their vibrant colors and delightful presentation make them a favorite for casual dinners and special occasions. There are countless variations for fillings, but one of my favorites is a flavorful lamb mixture.
Once the lamb filling is prepared, most of the work is already done. The peppers are then baked in the oven, where they cook to perfection, their flavors melding beautifully with the seasoned lamb. The result is a tender, savory dish that is as satisfying as impressive.
One of the great things about this recipe is that the filling can be made in advance. You can prepare it a day or two ahead, making the final assembly and baking a breeze when you’re ready to serve. This flexibility makes stuffed bell peppers an excellent choice for entertaining or a make-ahead weeknight meal.
With minimal effort on the day of serving, you’ll have a delicious and eye-catching dish that’s sure to be a hit.
ingredients:
1 tbsp. +1/2 tsp. oil
1 small onion, chopped (3/4 cup)
1/2 lb. ground lamb/mutton or beef
2 cloves garlic
1/2 inch cube of ginger
1 tsp. salt
1 small potato, peeled and diced (about 1 cup)
1 tbsp. Achaar Masala
1/4 tsp. red pepper flakes
1 medium carrot, diced (1/4 cup)
1 tsp. mango powder
2 medium-sized or 3 small green bell peppers
2 tbsps. chopped fresh mint (optional)
preparation:
- Preheat oven to 450 degrees F.
- Heat one tablespoon of oil in a medium skillet. Add onions and saute until golden.
- Add lamb, brown it, stirring to break all the lumps, and drain any extra fat.
- Add salt and a half cup of water, cover, and simmer for 5 minutes.
- Add garlic and ginger and stir.
- Add potatoes, Achaar Masala, and pepper flakes. Cover and cook for 3-4 minutes.
- Add carrots, mango powder, and half the chopped mint. Stir, remove from the stove, and set aside.
- Rinse and wipe the peppers. Cut them in half, starting from the blossom end toward the stem end, carefully scraping the ribs.
- Brush the remaining oil on the outside of the peppers. Divide the lamb mixture into equal parts and stuff each pepper with the mix.
- Place in an oven-proof tray, shaving the bottom if needed to keep peppers from rolling.
- Loosely cover with foil and bake for 25-30 minutes until peppers brown.
- Garnish with remaining mint and serve.
Copyright © Rashmi Rustagi 2012. All Rights Reserved.