makes 6 stuffed peppers
3 medium bell peppers (red, yellow, orange or green)
4 green onions, white and green portions, chopped fine
1 tablespoon rendered bacon fat (or 1 tablespoon butter, ghee or olive oil)
1 pound ground lamb
salt & pepper to taste
generous pinch garam masala
1 cup finely diced zucchini (1 small)
1/2 cup finely diced feta or Parmesan cheese
1/2 cup fine gluten-free breadcrumbs
1/2 cup flat-leaf parsley, chopped
1/4-1/2 teaspoon red pepper flakes
6 thin slices Parmesan cheese
Preheat oven to 350°F. Grease an 8×8 baking dish and set aside.
Cut peppers in half from stem to pole and remove seeds and membrane. Set aside.
Place a medium skillet over medium heat. Add rendered bacon fat and add green onions. Stir until sizzling and heated through, about 1 minute. Add lamb, salt and pepper, and garam masala. Cook until browned and crumbly. Remove from heat and stir in zucchini, cheese, parsley, breadcrumbs, and red pepper flakes.
To stuff peppers, place approximately 1/3 cup filling into pepper cavity, packing slightly. Top with thin slice Parmesan cheese. Place in greased 8×8 baking dish and bake in middle of oven 25-30 minutes or until filling is a rich brown and peppers are soft.
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