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      Stuffed Peppers with Icelandic Lamb, 10/8/13

      VanessaBarranco, Lead Chef

      PreparedFoods Department

      WholeFoods Market, Little Rock

      2# ground Icelandic Lamb

      2 1/2 tsp. chopped garlic

      1 tsp. dry oregano

      1/2 c chopped fresh spinach (packed not loose)

      1/2 c crumbled feta cheese

      2/3 c panko breadcrumbs

      2 eggs slightly beaten

      1/4 tsp. black pepper

      2 tsp. salt

      1 T extra Virgin Olive Oil

      Yellow Bell Peppers for stuffing

      Gently combine all ingredients together. Do notoverwork meat.

      Cut peppers long-wise in half. Oil outside of peppersslightly with olive oil. Remove pith and seeds. Stuff peppers withlamb mixture. Do not overpack as the stuffing with expand and yourpeppers might split. Pour about 1/2 water on sheet pan. Arrangepeppers on pan and bake at 350 degrees until meat stuffing reaches 160degrees. Top with your favorite melting cheese and place a roma tomatoslice on top. Melt cheese. Serving suggestion: serve withpita bread, tsatsiki (sp?) sauce and a tomato/kalamata olivesalad. Enjoy!

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