Stuffed Peppers with Kale, Lamb & Feta
This stuffed pepper recipe is a classic-style dinner with a modern twist of Berbere spice, a warm Ethiopian spice blend, delicious on meat. This can easily be made with beef or sausages instead of using lamb. Lamb is full of flavour and helps with this recipe. If you want this to be meatless, you can use soy chorizo, which works lovely as well.
Ingredients:
680g (1½ lbs.) orzo pasta
2 tablespoons olive oil, plus extra for prepping bell peppers
3 banana shallots, chopped
4 large cloves garlic, finely chopped
680g (1 ½ Ibs.) lamb mince (ground lamb)
3 heaping teaspoons dried oregano
1 tablespoon dried parsley
½ teaspoon crushed red pepper flakes
½ teaspoon freshly cracked black pepper
1 ½ teaspoon kosher salt
1 teaspoon Berbere spice
170g (6 Oz. can) tomato paste
340g (about 12 Oz. bag) frozen chopped kale, thawed and drained
2 Roma tomatoes, diced
226g (about 8 Oz.) crumbled feta cheese
6 to 8 large green bell peppers (with tops cut off, and set aside, and seeds removed)
3 sprigs fresh basil, for garnishing
Yield: Serves 6 to 8 persons
Bake: 30 – 40 minutes, at 200 C/400 F
Method:
Prep: In a deep glass baking dish with a capacity large enough to hold 6 or 8 large bell peppers, use a pastry brush or basting brush, and about 2 tablespoons of olive oil to brush the exterior of each bell pepper generously. Then, brush each of the tops of the peppers with olive oil as well. Lightly season with salt and black pepper. Set aside.
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1. Fill a 2.83 L/3 Qt. capacity pot with cold water and bring it to a boil. Add in 1 teaspoon salt to the boiling water over medium-high heat. Then, add the orzo and cook in the boiling water (without a lid), using a wooden spoon to stir occasionally, until the orzo still has a chew to it. Taste a piece to make sure the orzo is tender but not completely al dente. This should take about 6 to 8 minutes. Drain the orzo. Set aside.
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2. In a large 10-inch (25cm) non-stick skillet or large frying pan over medium-high heat, add 2 tablespoons olive oil, and chopped shallots; cook for about 1 to 2 minutes, then add in the garlic, and cook for 1 minute, stirring with a wooden spoon, until fragrant.
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3. Pre-heat the oven to 200 C/ 400 F.
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4. Next, add in the lamb, oregano, parsley, crushed red pepper flakes, black pepper, ½ teaspoon salt, and Berbere to the skillet with the onions and garlic. Stir with a spoon and allow the lamb to cook completely until it has browned. Switch off the heat. Add in the tomato paste, chopped kale, tomatoes, and orzo. Stir to blend the mixture until incorporated. Lastly, add in the feta cheese, and carefully fold it into the mixture.
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5. Generously fill the bell peppers with the lamb/orzo mixture. Place the tops on each bell pepper (this will help seal in the flavour).
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6. Bake in the oven for 30 to 40 minutes, until the bell peppers have blistered a bit. Remove from the oven. Take the tops off each bell pepper, and tear pieces of fresh basil to garnish before serving.
