Stuffed Bell Peppers with Spiced Lamb, Currants, and Feta Cheese

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(from Bethany’s recipe box)

SERVES 4 AS A LIGHT MAIN DISH OR SIDE DISH

Source: Cook's Illustrated Published March 1, 2001 (denisonfarm)

Ingredients

  • table salt
  • 4 medium bell peppers red green, yellow, or orange, (about 6 ounces each), 1/2 inch trimmed off tops, cores and seeds discarded
  • 1/2 cup long grain white rice
  • 1 1/2 tablespoons olive oil
  • 1 medium onion , chopped fine (about 1 cup)
  • 12 ounces ground lamb
  • 1 tablespoon ground cumin
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon red pepper flakes
  • 3 medium cloves garlic , minced
  • 1 piece fresh ginger (1-inch), minced (about 1 tablespoon)
  • 1/4 cup currants
  • 1 can diced tomatoes (14 1/2-ounces), drained
  • 1 cup feta cheese , crumbled
  • 2 tablespoons fresh cilantro leaves , chopped
  • ground black pepper
  • 1/3 cup chopped salted cashews , toasted

Directions

  1. Bring 4 quarts water to boil in large stockpot or Dutch oven over high heat. Add 1 tablespoon salt and bell peppers. Cook until peppers just begin to soften, about 3 minutes. Using slotted spoon, remove peppers from pot, drain off excess water, and place peppers cut-sides up on paper towels. Return water to boil; add rice and boil until tender, about 13 minutes. Drain rice and transfer to large bowl; set aside.

  2. Adjust oven rack to middle position and heat oven to 350 degrees.

  3. Meanwhile, heat 12-inch heavy-bottomed skillet over medium-high heat until hot, about 1 1/2 minutes; add oil and swirl to coat. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add ground lamb, cumin, cardamom, cinnamon, and red pepper flakes; cook, breaking lamb into small pieces with spoon, until no longer pink, about 4 minutes. Stir in garlic, ginger, and currants; cook until fragrant, about 30 seconds. Transfer mixture to bowl with rice; stir in tomatoes, all but one tablespoon of cheese, cilantro, and salt and pepper to taste.

  4. Place peppers cut-side up in 9-inch square baking dish. Using soup spoon, divide filling evenly among peppers. Spoon cashews over each filled pepper and sprinkle each with 1 tablespoon of remaining cheese. Bake until cheese is browned and filling is heated through, 25 to 30 minutes. Serve immediately.

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