Recipe by Michael Procopio
- 4 red bell peppers (or whatever color most pleases you and your budget)
- 1 lb. ground lamb
- 1 yellow onion finely chopped
- 4 cloves of garlic finely chopped
- 1 zucchini diced fairly small
- 3 tablespoons of olive oil
- 1/2 cup cooked white rice cooled
- 1 teaspoon salt
- a rather large amount of black pepper
- 1 teaspoon ground nutmeg
- 1 teaspoon gound allspice
- 1 large egg
- 1/4 cup feta or goat cheese
- Pre-heat oven to 375 F.
- Wash and slice off the tops of the peppers.
- Saute (or sweat, in this case) onion and garlic in one tablespoon of olive oil on medium heat until translucent. Set aside. Turn up the heat and add the second tablespoon of oil and then the ground lamb. Brown, please. Add third tablespoon of oil and then zucchini. Cook until just slightly softened and a tad brighter in color. Toss the onion mixture, lamb and zucchini together.
- Add salt, pepper, allspice, nutmeg, egg, cheese and rice to the stuffing mixture, combining well.
- Fill the empty inner spaces of the peppers with the stuffing and place in a casserole or dutch oven-- something not too shallow.
- Add some water or stock to the bottom of the dish to prevent the peppers from burning.
- Rub the tops of the peppers with olive oil and salt and place them in a pan to roast along side the peppers themselves.
- When the peppers are sufficiently roasted (like, in about 30 minutes), dot the top of the stuffed peppers with more cheese and place under the broiler to brown.
- Serve hot.