Friday, January 21, 2011
Leftovers with a Greek Flavor
Connie did an audit of the basement refrigerator after the party. Peppers. Use peppers he said. I had browned six lamb patties for a greek layered dip for the party. The dip never got made. I'd used up my last six lamb patties from the huge bag I bought at the local farmer's market last summer. Unless we make a special trip to Terry's place or pay the delivery fee for him to deliver lamb to us, the ground lamb is over until April when the farmer's market starts up again. Consequently, wasting an iota of the lamb was not an option. It was time to make Greek Stuffed Peppers. Now, I didn't measure well as I made this so the measurements are a guideline - nothing more.
We really enjoyed these and I'll make them again.
Greek Stuffed Peppers
orange or red bell peppers
1 medium onion, chopped
1 lb ground lamb, browned and drained
1 c cooked brown rice
14 oz can diced tomatoes plus the juice
Preheat your oven to 400. Cut the peppers in half and seed them.
Schmear the insides of the peppers with hummus.
We used red bell pepper hummus because that's what we had on hand, but any kind should work equally well. Saute the onion in a bit of olive oil until it's a bit browned.
Add the lamb, brown rice, tomatoes, mint, honey, cumin and oregano in a small skillet and heat it through.
Stuff the peppers with the lamb mixture.
Bake for about 20-30 minutes until the peppers are softened. Serve with feta sprinkled on top and a side of sour cream topped with avocado slices.