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Stuffed Peppers a la Grecque




Source of Recipe


unkown


Recipe Introduction


Serving Size 6


List of Ingredients




1 pound lamb
6 bell peppers
2 cups cooked rice
1/2 medium red onion — 1/4 inch dice
3 cloves garlic — chopped
1/4 cup diced sun-dried tomatoes (not oil-packed)
2 tablespoons minced fresh parsley
1 tablespoon minced fresh mint
4 ounces feta cheese — crumbled
3 tablespoons olive oil
salt and pepper to taste
MARINADE
1/2 cup red wine
1/4 cup olive oil
1/8 cup red wine vinegar
2 sprigs oregano
1 sprigs rosemary
1 teaspoon juniper berries — cracked
3 garlic cloves — crushed
1/2 teaspoon salt
1/2 teaspoon black pepper corns — cracked
GARNISH
1 cup sour cream
1 lemon — juiced

Recipe





You can substitute beef for lamb in this recipe, but the lamb is better. And you need some method — either a meat grinder or a food processor — to process the meat after it marinates.

Marinade: Place juniper berries and pepper corns in a small plastic bag and pound with a mallet until cracked.

Roll herbs between palms to bruise leaves and release oils.

Whisk salt into wine to dissolve, then combine all marinade ingredients in a zippered bag. Add lamb and marinate 6 to 8 hours in the refrigerator, turning occasionally to distribute marinade.

Peppers:

Heat oven to 375 degrees.

Rehydrate dried tomatoes in hot water, then drain.

Cut off tops of peppers and remove pith. You may need to cut a little bit off the bottoms to get peppers to stand upright, but be careful not to cut a hole in the bottom.

Remove lamb from marinade, rinse, and pat dry. Grind lamb (or coarsely chop in a food processor). Heat 2 tablespoons of olive oil in a large skillet over high heat. Add 1/2 lamb, season with salt and pepper, and quickly brown — about 3 minutes. Transfer to a large bowl with juices and repeat with remaining lamb. Add onion and cook until translucent — about 3 more minutes. Add garlic and cook another minute. Transfer to bowl with lamb.

Add rice, parsley, mint, feta, tomatoes, season with pepper and lightly with salt and mix thoroughly. Stuff mixture into peppers and place on a baking sheet, lined with foil and brushed with remaining tablespoon of olive oil.

Cook on center rack of oven for 30 minutes.

Mix sour cream and lemon juice and spoon onto peppers.