Tue 1 May 2007
Stuffed Peppers a la Grecque
Posted by admin under Cooking , Famous Recipes , Food , Recipe , Recipes
Stuffed Peppers a la Grecque
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Entree - Beef Entree - Lamb
Entree-Vegetable
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound lamb
6 bell peppers
2 cups cooked rice
1/2 medium red onion — 1/4″ dice
3 cloves garlic — chopped
1/4 cup diced sun-dried tomatoes (not oil-packed)
2 tablespoons minced fresh parsley
1 tablespoon minced fresh mint
4 ounces feta cheese — crumbled
3 tablespoons olive oil
salt and pepper to taste
MARINADE
1/2 cup red wine
1/4 cup olive oil
1/8 cup red wine vinegar
2 sprigs oregano
1 sprigs rosemary
1 teaspoon juniper berries — cracked
3 garlic cloves — crushed
1/2 teaspoon salt
1/2 teaspoon black pepper corns — cracked
GARNISH
1 cup sour cream
1 lemon — juiced
You can substitute beef for lamb in this recipe, but the lamb is better. And
you need some method — either a meat grinder or a food processor — to
process the meat after it marinates.
Marinade: Place juniper berries and pepper corns in a small plastic bag and
pound with a mallet until cracked.
Roll herbs between palms to bruise leaves and release oils.
Whisk salt into wine to dissolve, then combine all marinade ingredients in a
zippered bag. Add lamb and marinate 6 to 8 hours in the refrigerator,
turning occasionally to distribute marinade.
Peppers:
Heat oven to 375F.
Rehydrate dried tomatoes in hot water, then drain.
Cut off tops of peppers and remove pith. You may need to cut a little bit
off the bottoms to get peppers to stand upright, but be careful not to cut a
hole in the bottom.
Remove lamb from marinade, rinse, and pat dry. Grind lamb (or coarsely chop
in a food processor). Heat 2 tablespoons of olive oil in a large skillet
over high heat. Add 1/2 lamb, season with salt and pepper, and quickly
brown — about 3 minutes. Transfer to a large bowl with juices and repeat
with remaining lamb. Add onion and cook until translucent — about 3 more
minutes. Add garlic and cook another minute. Transfer to bowl with lamb.
Add rice, parsley, mint, feta, tomatoes, season with pepper and lightly with
salt and mix thoroughly. Stuff mixture into peppers and place on a baking
sheet, lined with foil and brushed with remaining tablespoon of olive oil.
Cook on center rack of oven for 30 minutes.
Mix sour cream and lemon juice and spoon onto peppers.
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