Stuffed peppers have been on my todo list for a while now. Luckily the farmers market was still full of red peppers on the weekend and I picked some up. I have been seeing stuffed pepper recipes on food blogs over the last few weeks and each one was different. Stuffed peppers are pretty versatile. You can stuff them with pretty much anything you want. Since I had all of the ingredients for the Greek Style Lamb Burgers from the other night I decided to go with a lamb stuffing with Greek flavours. Many of the stuffed pepper recipes that I saw included either rice or bread crumbs. I had been meaning to try bulgar for a while so I decided to use that instead of rice. The stuffed peppers turned out to be pretty tasty. I am really enjoying the flavourful lamb meat.
When looking at the recipe and photo now, I realize that there was no cheese in it. I think I might mix in some feta or sprinkle some pecorino on top the next time I make this.
Lamb Stuffed Peppers (Greek Style)
ingredients
- 1.5 cups water
- 1 cup bulgur
- 1 tablespoon oil
- 1 onion (chopped)
- 2 cloves garlic (chopped)
- 1 pound ground lamb
- 1 zucchini (grated)
- 2 tomatoes (chopped)
- 1 teaspoon oregano
- 1 teaspoon lemon zest
- salt and pepper to taste
- 1 tablespoon dill (chopped)
- 4 or 5 large bell peppers
directions
- Bring the water and bulgar to a boil.
- Cover, turn down the heat and simmer for 15 minutes.
- Heat the oil in a pan.
- Add the onions and saute until tender.
- Add the garlic and saute until fragrant.
- Add the ground lamb and brown.
- Add the zucchini, tomatoes, oregano, lemon zest, salt and pepper and simmer for 15 minutes.
- Mix in the bulgar and dill and remove from the heat.
- Cut the tops of the pepper off and remove the seeds and veins.
- Stuff the peppers with the mixture and place in a baking dish.
- Bake in a preheated 400F/200C oven until the peppers are tender, about 30 minutes.
Elly says
October 3, 2007 at 12:49 amMmm, I *heart* lamb. This looks great.
Anh says
October 3, 2007 at 5:06 amAnother great creation! I love love stuffed veg. And with lamb, it must be perfect!
Peter M says
October 3, 2007 at 12:24 pmGreat dish Kevin…red peppers at this time of the year are so sweet and great for stuffing…i dub you an honourary Greek!
Deborah says
October 3, 2007 at 3:53 pmI LOVE stuffed peppers!! Lamb is hard to find around here (I’m not sure why) but I’m constantly on the look out because I am always seeing lamb recipes I want to try!
Anonymous says
October 3, 2007 at 6:18 pmYes, lots of stuffed peppers out there in the food blog world these days. Peppers are in abundance at the farmer’s markets. I like what you did with yours. It looks moist and tasty. Great job, Kevin!
Nora B. says
October 3, 2007 at 8:58 pmDelicious, Kevin – I love how there is bulgur in the peppers. Crumbed goat’s cheese would be a good addition, as you said.
tigerfish says
October 3, 2007 at 10:21 pmPeppers is a good lil’ bowl to use to serve almost everything 😛
Nice dish.
Anonymous says
July 7, 2011 at 3:59 amto be like the wonderful stuffed peppers that i've had in greece – seems like should be cooked with some kind of tomato or vegetable sauce over the top just to add more sauce, sweetness and acidity. Strangely – these stuffed peppers didn't seem to be on restaurant menus in Greece. I saw restaurant staff eating them and asked if i could have some. They were better than the regular menus – go figure !