Peppers Stuffed with Spicy Lamb

⏳ Time

1 hour 5 minutes

🥕 Ingredients

🍽️ Servings

Description

In the Middle East and the Caucasus, peppers are most often stuffed with meat. Beef, pork, or lamb – it depends on the traditions of the specific national cuisine. The key is to use meat that is not lean, but rather with some fat, as this will enhance the flavors and add juiciness to the final dish. In this recipe, everything unfolds according to the traditional Middle Eastern scenario: the pepper is lightly blanched, and the lamb filling is sautéed with cumin, cardamom, and cinnamon (lamb pairs well with strong spices). But suddenly, unexpected side notes enter this harmonious blend – smoked paprika flakes and, even more surprisingly, black currants. If black currants are out of season, you can easily substitute them with raisins or frozen cranberries. Together they will create a delightful mix, making the dish even more delicious.

Ingredients

Sweet Pepper - 4 pieces
Long-Grain Rice - 3.5 oz
Olive Oil - 1½ spoons
Onion - 1 head
Pork Mince - 12 oz
Ground Cumin - 1 tablespoon
Ground Cinnamon - ½ spoons
Cardamom - 1 tablespoon
Chili Flakes - ½ spoons
Garlic - 2 cloves
Ginger - 1.1 oz
Black Rowan - 2.1 oz
Crushed Tomatoes in Their Own Juice - 14.1 oz
Cilantro - 1.1 oz
Feta cheese - 6.3 oz
Roasted Peanuts - 2.5 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cut off the tops of the peppers along with the stems, and remove the seeds and membranes. In a large pot, bring 4 liters of water to a boil. Add 1 tablespoon of salt and pepper. Boil for 3 minutes, then use a slotted spoon to remove them and place them cut-side up on a towel.

Step 2

Bring the water to a boil again and cook the rice in it until tender. Drain the water and transfer the rice to a large bowl.

Step 3

Finely chop the onion. Sauté it in olive oil until golden brown. Add the ground meat, cumin, cardamom, cinnamon, and chili flakes. Cook the meat, breaking up any clumps, until it changes color completely. Add the finely chopped ginger, garlic, and currants, and sauté for another 30 seconds. Transfer the meat mixture to the rice. Add finely chopped cilantro, tomato paste, and feta cheese. Season with salt and pepper.