Archive for November 16th, 2010

November 16, 2010

Lamb Stuffed Peppers

baking:cooking :: watercolor:acrylic painting

you just don’t have room to fuck up when it comes to baking. when you cook over a stove, you can always blend, adjust, taste as you go. but baking? not so much. you throw it together, toss it in the oven, and hope for the best.

and seeing as you can’t find a single measuring spoon in my kitchen, baking has always been my nemesis. and what’s a masochist like me to do but to force herself into uncomfortable situations.

anyway, here goes.


  • 1/2 lb ground lamb
  • 1/2 large yellow onion, minced
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp parsley
  • 1/4 tsp cinnamon
  • 2 tbs toasted pine nuts
  • 1-2 cups left over white rice
  • 1 medium egg, beaten
  • salt (more than you think you need.)
  • 3 large bell peppers (preferably red or yellow. green is too bitter)


  1. mix spices/seasoning in small bowl.
  2. heat oil in pan. saute onions ~2 min.
  3. mix in half the seasoning. add salt to taste. should taste over-salted. continue sauteing until onions are translucent. ~3-5 more minutes. remove from pan and put in fridge to cool.
  4. in a large stock pot, boil enough water to cover bell peppers.
  5. cut tops off peppers and scoop out seeds.
  6. blanch peppers in water ~5 min. not until soggy. make sure they stay submerged (fill the peppers with water to weight them down.)
  7. remove peppers and set aside, upside down, to drain.
  8. line a pan with aluminum foil and preheat oven to 375F
  9. in large mixing bowl, add lamb, beaten egg, rest of the seasoning, and rice. mix with hands. careful not to squeeze too much. you don’t want it too dense.
  10. add cooled onions. fold in and distribute evenly.
  11. drizzle peppers with olive oil, inside and out. (i drizzled a bit of olive oil in the pepper, then rubbed it around with a folded paper towel.)
  12. place on foil covered pan and bake ~40 min. (edges of peppers will just begin to brown)
  13. tip: if the stuffing looks a bit dry while baking, pour a few tbs of beef broth in the center.

aw. look at my little rockstars, all lined up in the spotlight.

well. so much for thinking i can’t bake. alright, to be honest, i’ve made a successful meatloaf before. (it’s the one baking dish i’ve not only been able to finish successfully, but successfully reproduce.) and this really wasn’t much different. add an egg to help binding, use rice instead of bread crumbs, use some similar seasoning as my lamb meatballs, but let’s not give away all my secrets of laziness and cheapen tonight’s success here….

next on the list? thomas keller’s mountain of a quiche. with a little help from alton brown’s pie episodes, i’m gonna learn to make me a flakey pie crust if it KILLS me.  oh, and thomas keller’s leek bread pudding (i recently recieved a TK cookbook as a gift. can you tell?)

anyway. just ’cause i’m so damn proud of myself, one more shot:

and btw, it tasted pretty darn good.