Mid-week Comfort Food - Lamb and Feta Stuffed Peppers

Ready for lovin' in the oven

The Colonel was feeling poorly this day and came home early from work with a fever and an icky tummy. Stuffed peppers are one of his favorite comfort foods, but I am not sure if this was the type of comfort needed today. I planned to make it that night, so I went ahead with the plan despite the fact that it would probably be too much for him. That's where chicken soup and toast come in, and he can still enjoy them for work lunches and dinner leftovers.


Mangia!

Lamb and Feta Stuffed Peppers

Baked and tasty

Adapted from All Recipes

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

 6 medium green bell peppers, tops sliced off, seeded and ribs removed. Chop up tops finely and add to onions while cooking  (I used two green, two red and two yellow because...color)

2 tablespoons chopped fresh dill
2 teaspoons crushed red pepper

3/4 teaspoon salt

1/2 teaspoon ground allspice

1/2 teaspoon ground black pepper
1/4 cup pine nuts

1 cup cooked rice
16 ounces ground lamb

1 cup crumbled feta cheese
1 cup tomato sauce

1 cup cold water

1 tablespoon fresh lemon juice

1 teaspoon Worcestershire sauce

Preheat oven to 375 degrees F

Heat oil in a medium skillet over medium heat, add onions and pepper tops and cook for four minutes until soft. Stir in garlic and cook one minute.

Stand peppers upright in a 9x12-inch baking dish.

In large bowl, combine onion mixture, dill, salt, allspice, crushed red pepper, pine nuts and pepper. Mix in rice and lamb, fold in feta cheese. Stuff peppers with mixture.

Mix tomato sauce with water, lemon juice and Worcestershire sauce. Pour half over peppers, and half over bottom of dish. Cover with foil.

Bake in the preheated oven for 45 minutes. Uncover and continue baking 15 minutes, basting occasionally with sauce, until a meat thermometer inserted in center of filling reads 160 degrees F