Aromatic Stuffed Sweet Peppers

Prepared a little differently this time.Use any raw, minced meat (or even veggies/grains if you prefer) for the stuffing.

If you know me, or have been following my blog for a while ~ you KNOW I am the kind of cook who loves to improvise, and quite often "wing-it" rather than follow a recipe exactly. 
This one is no exception.I had a pound of good organic ground lamb, and some colorful bell peppers. I wanted to season the lamb a bit differently than I usually do. I saw Nigella Lawson's Lamb Meatball Recipe (click)

and followed it almost exactly. Instead of the seminola, I used fresh bread crumbs, I also added some garam masala seasoning and a few flakes of dried hot chili pepper.





Rather than the traditional way of halving, or cutting tops from the peppers I sliced then into 3/4 to 1-inch "rings" and filled them with the lamb mixture, patted evenly then sprinkled lightly with more fresh crumbs.


I browned them very quickly in a little olive oil, stovetop ~ then transfered them to the oven to finish baking:









Hot from the oven I plated them atop a pool of warm Cumin-Yogurt Sauce.

To make the sauce; "Toast" the ground cumin in a small pan until it releases its fragrance, stir in a little whole milk Greek yogurt and a sprinkle of salt, stir until warmed through.

A shower of fresh mint chiffonade to finish the dish.

For a side I made cous cous, steeped in chicken broth with toasted pine nuts and plumped golden sultanas (raisins), with a squeeze of lemon.

If you don't care for lamb, I'm sure this would be delicious with other minced/ground raw meat (beef, pork, turkey, chicken), or a combination of cooked vegs/grain that you would like.

If you try this recipe, I hope you enjoy it as much as we did. :)

Leftovers are fabulous at room temperature, too!