| Level: | Easy |
| Total: | 3 hr 5 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 4 large red bell peppers
- 1 tablespoon unsalted butter
- 1 1/4 cups orzo pasta
- 3 to 4 cloves garlic, chopped
- 2 cups water
- 12 ounces ground lamb
- Kosher salt and freshly ground black pepper
- 2 sprigs fresh marjoram or oregano, leaves picked and chopped or 1 1/2 teaspoons dried
- 2 small sprigs fresh rosemary, leaves picked and finely chopped
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup, plus 2 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 2 cubanelle peppers or mild frying peppers, chopped
- 1 (28-ounce) can tomato sauce
- 1 cup crumbled feta cheese or goat cheese
Instructions
- Preheat the oven to 375 degrees F.
- Remove the tops from the peppers and scoop out the seeds and ribs. Carefully trim the bottoms if necessary to make peppers stand straight when upright. Place a steamer rack over a few inches of boiling water, or set a colander over a couple of inches boiling water in a large stock pot. Place the peppers in the steamer and cover. Steam 10 minutes, and remove to a baking dish or casserole.
- Heat 1 tablespoon butter in a saucepot with a tight-fitting lid over medium heat. Add the orzo and brown lightly, and then add 1/2 the garlic and stir. After 30 seconds stir in the water. Bring to a boil, and then reduce heat to a simmer, cover and cook 15 minutes. Spread the orzo onto a baking sheet and cool.
- Place the ground lamb in a bowl and add the cooled orzo. Season with 1/2 the marjoram, the rosemary, 2 tablespoons parsley, and season with salt, and pepper. Overstuff the peppers with the filling. Drizzle about 1/4 cup extra-virgin olive oil over the peppers, pouring about 1 tablespoon over top of each. Arrange the peppers in a casserole or small baking dish and roast 50 minutes to 1 hour, until crispy at the edges and cooked through.
- Meanwhile, heat the remaining 2 tablespoons extra-virgin olive oil in a saucepot over medium-high heat. Add the onions, cubanelle peppers, remaining garlic, remaining marjoram, and saute until soft. Add the tomato sauce, and season with salt, and pepper.
- Cool the peppers and sauce for a make-ahead meal or serve immediately.
- For reheating: Add 1/2 cup water to the baking dish, and place in a heated 375 degree F oven, covered until warmed throughout, about 30 minutes. Uncover and let the water evaporate, and crisp the top, 20 minutes more. Reheat the sauce over medium-low heat to heat through.
- Serve the peppers hot with sauce over top, or in a puddle underneath the peppers. Top with crumbled feta.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 630 |
| Total Fat | 34 g |
| Saturated Fat | 17 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 10 g |
| Sugar | 19 g |
| Protein | 29 g |
| Cholesterol | 103 mg |
| Sodium | 1723 mg |
| Serving Size | 1 of 4 servings |
| Calories | 630 |
| Total Fat | 34 g |
| Saturated Fat | 17 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 10 g |
| Sugar | 19 g |
| Protein | 29 g |
| Cholesterol | 103 mg |
| Sodium | 1723 mg |
Reviews
The moment you realize both Rachael Ray & Food Network think orzo pasta is rice.
WHERES THE RICE RACHEL RAY. THIS IS BLASPHEMY RACHEL RAY
I love this recipe! It tastes better with lamb than ground beef. My children enjoyed it too and asked me to make it again.
This is my go-to recipe now for stuffed peppers. I have made them about a half dozen times now. Typically, I have way too much stuffing left over that I typically have to bake it as a casserole (which is fine by me! It’s all yummy!). I also use a big log of goat cheese instead of 1 cup, which is usually around 12 ounces because the cheese adds a lot of flavor and I love goat cheese! I also don’t cool the orzo as another reviewer commented. I add it to the ground lamb and cheese and it helps melt the cheese and let everything meld together as you mix it. The other modifications is sometimes I don’t use the onion or the pepper it still turns out great!
I don’t see why the orzo should be cooled before mixing it with the ground lamb. I’m not sure the ground lamb was cooked entirely in the oven, and adding the hot orzo to the ground lamb would pre-cook it a bit, just in case.
Best stuffed peppers I have ever had in my life.
Excellent!