Indian Lamb Stuffed Peppers
Sooo many flavors in these stuffed peppers your palate will thank you for days!
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 4 Bell Peppers, any color
- 1 lb Ground Lamb
- 1 tsp Coarse Ground Mustard
- 2 cloves Garlic, peeled and grated
- 1 tbsp Fresh Ginger, peeled and grated
- 1 can Fire Roasted Diced Tomatoes, undrained 14.5 oz. can
- ¼ cup Mint Leaves, chopped
- ¼ cup Cilantro, chopped
- 2 Green Chile Peppers, diced We used jalapenos here
- 1 large Yellow Onion, thinly sliced We used 2 small to medium ones due to supplies on hand.
- 1 tsp Cumin
- 1 tsp Ground Coriander
- ½ tsp Ground Turmeric
- 1 tsp Garam Masala
- ½ cup Shredded Mozzarella Cheese, divided
Instructions
- Peel and grate the ginger and garlic into a prep bowl. Use a masher, fork, or back end of a spoon to combine into a paste.
- Remove the tops off the peppers (saving), discard the stem, membranes and seeds. Dice up the remaining part of the top. On the stovetop bring a couple quarts of water to a boil, enough to cover and parboil the peppers. Boil for 3 - 4 minutes. Remove from heat and set aside.
- While that is going on, heat the oil on medium heat in a large skillet. Add in diced pepper tops and onions, cook until onions start to take on color, stirring occasionally, about 10 minutes. Add garlic/ginger paste, chili peppers, and mustard. Cook until onions start to take on a reddish brown color, again stirring occasionally but a little more frequently now (may have to deglaze pan). About 10 more minutes here.
- Add the coriander, cumin, and garam masala, stirring and until fragrant. Add in the lamb, mint, and turmeric and cook until just browned.
- Stir in the fire roasted tomatoes (with liquid). Allow liquid to reduce. Stir in half the cilantro.
- Fill the peppers, with mixture, Bake for 30 minutes at 350°, covered. Remove foil or covering, sprinkle cheese on top. Cook uncovered for another 7 - 10 minutes or until cheese melts an begins to take on color. Remove, top with remaining cilantro for garnish and serve.
