I’m beyond ready for the weekend, aren’t you? Despite the cold temperatures and the growing to-do list I’m so excited to sip a cappuccino at my favorite shop, my mom coming to town for lunch, and cozying up and watching a new movie. A simple weekend at home to rest and recharge before the go-go-go nature of springtime festivities.
These stuffed peppers are sure to be a go-to weeknight meal or even a quick and easy entertaining dish. I love how easy and versatile they are. A simple combination of high quality ingredients always goes a long way. I use spices pretty sparingly and stick with a pretty familiar few- in this case, inspired by the stew I made last weekend, cumin, coriander, all spice, cloves, nutmeg and cinnamon. They’re particularly delicious served with a big green salad and warmed pita.
Easy Bulgur and Lamb Stuffed Peppers
2 green peppers, seeded and sliced in half lengthwise
½ onion, chopped
2 cloves garlic, minced
2 T olive oil
1 lb free range lamb, ground
1 c. raw bulgur
1 ½ c. hot water
½ c. chopped kale (or other green you have on hand)
Salt, pepper, cumin, coriander, all spice, cloves, nutmeg and cinnamon, to taste
2 T pine nuts, toasted
¼ c. feta cheese
Drizzle of olive oil
Preheat oven to 375F.
For bulgur stuffing: Place bulgur in a glass bowl with a lid, pour hot water over the bulgur and seal the lid, letting rest for 15 minutes or so until all water is absorbed.
For lamb: Heat olive oil in a dutch oven over medium heat. Add onion then garlic and cook until fragrant. Add the lamb and cook until browned (about 5-8 minutes). Using a slotted soon move to a paper-towel lined plate. Wipe out the dutch oven.
Add lamb to bulgur and add spices, kale, and pine nuts. Pack into pepper halves evening, topping with feta and a drizzle of olive oil. Place into the dutch oven, cover with lid and bake for 20-25 minutes (or until peppers are easily pierced with a fork). May serve hot but taste best at room temperature. Enjoy!