Thursday, September 21, 2006

Roasted Peppers Stuffed with Lamb

1. Split and roast 2 orange or yellow peppers for about 25-30 min. at 350.

2. Meantime, chop 1 large can of tomatoes (or use 2 lbs. fresh skinned ones), and put in the bottom of a large (8/9 x 13) roasting dish.

3. Saute in 3 T olive oil 2 yellow onions til golden. Mix in half the onion with the tomatoes.

4. Throw in 1-1.5 lb. lamb with the onion and fry up.

5. Meantime, boil up 3/4-1 c. orzo.

6. When the lamb is cooked add salt, pepper, and 1-2 t. dried dill.

7. Drain and add in the orzo.

8. Take the peppers out of the oven, place on top of the tomato/onion mixture, and then add in the lamb/orzo mix, stuffing it in the peppers gently with a spoon, adding extra on top.

9. Cover with foil and roast 25 min.



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