Stuffed Peppers with Icelandic Lamb, 10/8/13 - KATV - Breaking News, Weather and Razorback Sports

Stuffed Peppers with Icelandic Lamb, 10/8/13

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Vanessa Barranco, Lead Chef

Prepared Foods Department

Whole Foods Market, Little Rock

 

2# ground Icelandic Lamb

2 ½ tsp. chopped garlic

1 tsp. dry oregano

½ c chopped fresh spinach (packed not loose)

½ c crumbled feta cheese

2/3 c panko breadcrumbs

2 eggs slightly beaten

¼ tsp. black pepper

2 tsp. salt

1 T extra Virgin Olive Oil

Yellow Bell Peppers for stuffing

 

Gently combine all ingredients together.  Do not overwork meat. 

Cut peppers long-wise in half.  Oil outside of peppers slightly with olive oil.  Remove pith and seeds.  Stuff peppers with lamb mixture.  Do not overpack as the stuffing with expand and your peppers might split.   Pour about ½ water on sheet pan.  Arrange peppers on pan and bake  at 350 degrees until meat stuffing reaches 160 degrees.  Top with your favorite melting cheese and place a roma tomato slice on top.  Melt cheese.  Serving suggestion:  serve with pita bread, tsatsiki (sp?) sauce and a tomato/kalamata olive salad.    Enjoy!

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