Lamb Stuffed Peppers in a Spiced Tomato Sauce- The GAIA Health Blog

Lamb Stuffed Peppers in a Spiced Tomato Sauce

On 08.13.13 • In Chef's Cookbook, Featured Articles • by Doug Wallace

for my Blood Orange Roasted Chicken go here (someone gave the wrong link in the 20 Blood orange recipes post)

I've always been a fan of lamb, and I love the comment from the 110 year old, never been sick, Bernard Lapollo, whom I wrote about in a previous article, when he commented on what to eat and what to stay away from, He said, "A little lamb is Ok".

Thus, it became a vote of confidence, as pertains to my own eating style…….which is really "no style", except quality foods raised and grown naturally as in centuries past.

Here is a recipe for Lamb Stuffed peppers in spiced tomato sauce.

Lamb Stuffed Peppers in a Spiced Tomato Sauce

8 medium organic bell peppers, mixture of red, yellow and green
4 cups cooked short grain rice, cooled (from 1⅓ cup uncooked)
1 tsp ground organic Ceylon cinnamon, not the more common (and fake) rust colored cassia cinnamon, read more
1/4 tsp ground organic allspice
1/4 cup minced fresh organic mint, packed

1/4 tsp freshly ground black pepper
1 lb (500 g) ground grass fed lamb, to find grass fed meats near you go here
2 tbsp olive oil
6 cloves garlic, minced
4.5 cups diced tomatoes

1/4 cup organic tomato paste, preferably from glass jars as opposed to cans
Pink Himalayan Salt to taste AVOID COMMON TABLE SALT
Organic Coarse Ground Black Pepper
1 tbsp minced fresh organic parsley, packed

Instructions

Preheat oven to 375 degrees F. Cut the tops of each pepper leaving the stems intact. Use a paring knife to cut away the seeds and ribs inside each pepper. In a large bowl, combine the cooked rice, olive oil, cinnamon, allspice, garlic, mint, salt, pepper and lamb. Stuff into pepper cavities and top with pepper “lids”. Arrange peppers in a large baking dish.

To make the sauce, heat olive oil in a medium saucepan. Add garlic and saute until softened, about 1 minute. Add diced tomatoes, tomato paste, spices and herbs.

Taste and adjust seasoning, adding up to a total of 1 tsp cinnamon and 1 tsp allspice if you like more intense spice. I have a tendency not to measure at all, so use initial recipe measurements as a starting point

Pour around peppers, then cover dish and bake 1 hour, or until lamb is cooked through and peppers are soft.

An interesting "style point" is the interchange the colors for the pepper tops with different colored pepper bottoms, as illustrated below

~stay healthy~

click here or the photo below to see all my articles in "The Healthy Chef's Corner"

Doug Wallace

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