Stuffed Peppers with Sumac Lamb and Rice Recipe

Submitted By: Joanna from Nashua.

Stuffed Peppers with Sumac Lamb and Rice Notes

I've always wanted to try making stuffed peppers but never found a recipe that seemed quite right. Then came a day when I'd planned moussaka but decided to do something lazier with the ingredients. The result - a delicious pepper stuffing!

Ingredients
  • 6 TB olive oil, divided
  • 2 medium summer squash (or 3 small)
  • 6 cloves garlic, crushed
  • 1 large sweet onion
  • 1 lb ground lamb
  • juice of one lemon
  • 3 teaspoons sesame seeds
  • 3 teaspoons cinnamon
  • 3 teaspoons ground coriander
  • 3 tablespoons sumac
  • 14.5 oz can diced tomatoes
  • 1 cup rice
  • 7 red bell peppers
  • optional: grated Parmesan, Romano, or asiago cheese
Serves / Yields

7

Preparation Instructions

Preheat broiler. Using 3 TB of olive oil, saute squash, garlic & onion in large skillet over medium-low heat until slightly softened. Mix lamb and spices, add to the pan and brown lamb. Add tomatoes and rice, cover and simmer for 30 minutes. While that's simmering, core and seed the bell peppers and coat the outside with the other 3 TB olive oil. Place under broiler for ten minutes per side. Allow to cool slightly. Stuff peppers with lamb and rice mixture. Top with grated cheese, if desired.

Quick Shopping List


White or Toasted Sesame Seeds
White, in a glass jar
1/2 cup shaker jar, net wt. 2 oz.
$2.49
Ceylon "True" Cinnamon, Whole or Ground
Ground, in a glass shaker jar
1/2 cup shaker jar, net wt. 2 oz.
$6.99
Coriander Seeds, Whole Or Ground
Ground, in a glass shaker jar
1/2 cup shaker jar, net wt. 2 oz.
$3.99
Sumac
Ground, in a glass shaker jar
1/2 cup shaker jar, net wt. 2.5 oz.
$4.99
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