Lamb & Rice Stuffed Pepper

By Michelle Buhr • Photography by Brian W. McDonald

1 tablespoon olive oil
1 tablespoon butter
1/2 cup minced fresh parsley leaves
1 tablespoon paprika
2 teaspoons ground cumin
1 pound ground lamb
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups cooked white rice
6 red or yellow bell peppers
1/4 cup chopped, roasted pistachios

     Preheat oven to 350°F. Heat a skillet over medium heat. Add olive oil and butter, cooking just until melted and combined. Add parsley, paprika and cumin. Cook for 1 minute. Add ground lamb, salt and pepper, breaking up lamb and cooking until browned. Add cooked rice and 1 cup Moroccan tomato sauce.
     Slice the tops off of the bell peppers; core and seed. Carefully shave off a sliver of the bottom of each pepper to make a more stable roasting platform. Place peppers in a shallow roasting pan or glass roaster. Stuff the bell peppers with the meat and sauce mixture. Roast for 25 to 30 minutes. Remove from oven; place on plates. Top with additional Moroccan tomato sauce and chopped pistachios. Serves 6.

 

If you haven’t tried ground lamb in a recipe, this is a great place to start. Redolent with the flavors of North Africa, but easily made with common pantry spices, there’s no passport required for this international sample of deliciousness.

Add a salad and this makes for a full and hearty meal.


FOR MOROCCAN TOMATO SAUCE:

1 tablespoon coconut oil
2 medium onions, diced
2 cloves garlic, crushed
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon ground black pepper
2 medium tomatoes, diced
1 1/2 cups water
2/3 cup tomato paste
1/2 cup minced fresh parsley leaves

Heat coconut oil in a large, deep skillet or pot. Add onions, sautéing for about 5 minutes, or until soft. Add garlic, paprika, cumin, salt and pepper, stirring for about 30 seconds, or until fragrant. Add tomatoes; stir for about 1 minute. Add water, tomato paste and parsley, mixing to dissolve the tomato paste. Bring the sauce to a boil. Cover and reduce heat to a simmer. Cook for 40 minutes covered. Remove the lid and cook for 20 minutes, or until the sauce has thickened.