I recently bought half a lamb and have been experimenting with all the ways of preparing lamb. I slow cooked the roast and picked the meat off the bones. I then chilled it to remove the solid fat that floats to the top of the dish. I now have lamb meat to make numerous dishes for the freezer. One of my favorites lately has been stuffed peppers. My mama used to stuff peppers with dirty rice when I was a kid and I have always remembered that subtle taste of the cooked peppers and how sweet they were.
This recipe used what I had around- cooked rice, canned artichoke hearts, cheese, and a few other things-
Lamb Stuffed Peppers
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Makes 6 pepper halves
You can substitute ground turkey, beef or any other meat or meal alternative. Just cook it before you mix the stuffing.
3 large green peppers, cut in half and white insides removed
1 pound cooked lamb roast, cooked, pulled from bone and chopped
1 cup cooked wild rice blend
1 14 ounce can artichoke hearts, chopped
1 cup skim mozzarella cheese, divided
Salt and pepper to taste
Prepare green peppers and set aside. Mix cooked meat, rice, artichoke hearts and half the cheese in a large bowl until well mixed. Add salt and pepper to taste.
Stuff mix into all 6 peppers, place peppers in a 2 quart casserole dish.
Top peppers with remaining cheese. Pour 1/2 cup of water in bottom of casserole dish and cover tightly with foil. Bake for 1 hour until cooked and cheese is melted.
Take foil off and bake a few more minutes to brown the cheese.
These freeze great!