A new twist on the classic stuffed bell peppers.
2 cups cooked, seasoned rice
(cooked in low-sodium chicken broth, 1 Tbs lemon juice, 1 teaspoon coriander, pinch fennel)
1# ground lamb
1 medium onion, chopped
2 cloves garlic, chopped
½ pound crimini mushrooms, coarsely chopped
1 can diced tomatoes
3 ounces feta, crumbled
Grated asiago cheese
¼ cup chopped fresh mint
¼ cup chopped fresh cilantro
1 teaspoon ground cumin
¼ teaspoon ground allspice
Salt and Pepper to taste
Two large red bell peppers, sliced in half lengthwise, seeds and ribs removed.
No nutrition information available
Brown ground lamb and season with salt and pepper. Drain and remove from pan.
Sauté chopped onion in olive oil until softened, about 10 minutes. Add chopped mushrooms and sauté until liquid begins to release. Add garlic, mint, cilantro, cumin, and allspice and sauté for about two minutes. Remove from heat. Add tomatoes, ground lamb, cooked rice and feta cheese, combining well. Stuff halved peppers and top with grated asiago.
Place halved peppers on preheated grill over medium heat until peppers have roasted and heated through, approximately 15-20 minutes, rotating several times to roast evenly.