Lamb Bell Pepper And Feta Stew Recipes
SPANISH-STYLE LAMB STEW WITH ROASTED RED PEPPERS
Lamb simmers for 1 1/2 hours in a mixture of paprika, cumin, dry red wine, and roasted peppers.
Provided by wp
Time 2h30m
Yield Serves 6
Number Of Ingredients 14
Steps:
- Sprinkle lamb with salt and pepper. Pour 1 tbsp. olive oil into a large pot over medium-high heat. Working in batches, add lamb in a single layer; cook, turning as needed, until browned all over, 12 minutes per batch. Transfer to a bowl and add more oil between batches if necessary.
- Reduce heat to medium; if pan is dry, add a little more oil. Add onion and cook, stirring occasionally, until soft, 5 minutes. Add garlic, paprika, and cumin and cook until fragrant, 2 minutes. Add wine, 1 1/2 cups broth, and the tomato paste; bring to a boil, stirring to scrape up browned bits. Add lamb and juices; cover and simmer, stirring occasionally, until lamb is very tender when pierced, 1 1/2 to 1 3/4 hours. Add more broth if mixture gets too dry.
- Meanwhile, preheat broiler. Set pepper halves skin side up on a baking sheet. Broil 4 to 6 in. from heat until blackened all over, about 8 minutes. Remove from oven and let stand at least 10 minutes, then peel and thinly slice lengthwise. In a small bowl, mix parsley, olives, and capers.
- Stir roasted peppers into lamb mixture. If stew is too thick, add a little more broth. Cook, uncovered, until heated through. Season to taste with more salt and pepper and top with parsley mixture.
- Note: Nutritional analysis is per serving.
Nutrition Facts : Calories 352, Carbohydrate 11, Cholesterol 123, Fat 17, Fiber 1.7, Protein 39, SaturatedFat 5, Sodium 578
LAMB AND RICE STUFFED PEPPERS
Provided by Rachael Ray : Food Network
Time 3h5m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- Remove the tops from the peppers and scoop out the seeds and ribs. Carefully trim the bottoms if necessary to make peppers stand straight when upright. Place a steamer rack over a few inches of boiling water, or set a colander over a couple of inches boiling water in a large stock pot. Place the peppers in the steamer and cover. Steam 10 minutes, and remove to a baking dish or casserole.
- Heat 1 tablespoon butter in a saucepot with a tight-fitting lid over medium heat. Add the orzo and brown lightly, and then add 1/2 the garlic and stir. After 30 seconds stir in the water. Bring to a boil, and then reduce heat to a simmer, cover and cook 15 minutes. Spread the orzo onto a baking sheet and cool.
- Place the ground lamb in a bowl and add the cooled orzo. Season with 1/2 the marjoram, the rosemary, 2 tablespoons parsley, and season with salt, and pepper. Overstuff the peppers with the filling. Drizzle about 1/4 cup extra-virgin olive oil over the peppers, pouring about 1 tablespoon over top of each. Arrange the peppers in a casserole or small baking dish and roast 50 minutes to 1 hour, until crispy at the edges and cooked through.
- Meanwhile, heat the remaining 2 tablespoons extra-virgin olive oil in a saucepot over medium-high heat. Add the onions, cubanelle peppers, remaining garlic, remaining marjoram, and saute until soft. Add the tomato sauce, and season with salt, and pepper.
- Cool the peppers and sauce for a make-ahead meal or serve immediately.
- For reheating: Add 1/2 cup water to the baking dish, and place in a heated 375 degree F oven, covered until warmed throughout, about 30 minutes. Uncover and let the water evaporate, and crisp the top, 20 minutes more. Reheat the sauce over medium-low heat to heat through.
- Serve the peppers hot with sauce over top, or in a puddle underneath the peppers. Top with crumbled feta.
LAMB FETA PEPPERS
Since I am Greek, I have learned many good Greek recipes over the years! This is one of my favorites. It's a savory combination of lamb, rice and feta cheese stuffed into sweet green bell peppers and smothered with tomato sauce.
Provided by Taseia Armstrong
Categories World Cuisine Recipes European Greek
Time 1h15m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat oil in a medium skillet over medium heat, add onion and cook for four minutes until soft. Stir in garlic and cook one minute.
- Slice tops off peppers and remove seeds. Stand peppers upright in a a 9x12-inch baking dish.
- In large bowl, combine onion mixture, dill, salt, allspice and pepper. Mix in rice and lamb, fold in feta cheese. Stuff peppers with mixture.
- Mix tomato sauce with water, lemon juice and sugar. Pour half over peppers, and half over bottom of dish. Cover with foil.
- Bake in the preheated oven for 45 minutes. Uncover and continue baking 15 minutes, basing occasionally with sauce, until a meat thermometer inserted in center of filling reads 160 degrees F (70 degrees C).
Nutrition Facts : Calories 273.1 calories, Carbohydrate 19.3 g, Cholesterol 49.8 mg, Fat 16.8 g, Fiber 3.1 g, Protein 12.4 g, SaturatedFat 8 g, Sodium 912 mg, Sugar 7.1 g
18 DELICIOUS WAYS TO USE GROUND LAMB
Here are some of the best ground lamb recipes that are making rounds online. Learn how to make them now!
Provided by Renee' Groskreutz
Categories Meal planning
Number Of Ingredients 18
Steps:
- Pick some ground lamb recipes to try
- Tell us your favorites
20 BEST WAYS TO USE LEFTOVER LAMB
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a lamb dish in 30 minutes or less!
Nutrition Facts :
LAMB AND RED PEPPER STEW
A lip-smacking lamb stew in a wine sauce, served with meltingly sweet red and yellow peppers. Serve with creamy mash and seasonal veggies.
Provided by English_Rose
Categories Lamb/Sheep
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of the olive oil in a large high-sided frying pan over medium heat. Add about three quarters of the onion and all of the garlic. Gently fry for about 5 minutes until soft.
- Meanwhile, lightly dust the lamb with flour. Heat a little more olive oil in another pan over high heat. Add the lamb chunks in batches and cook, turning, until evenly browned. Season with salt and pepper and set aside.
- Using the pan in which you've just cooked the lamb, turn up the heat, add one third of the wine, stirring and scraping the meat residue from the bottom of the pan. Allow to reduce for a minute or two.
- Stir the lamb and the reduced wine into the onions. Cook over medium heat for 20 minutes.
- Add the remaining wine to the lamb pan and allow the alcohol to evaporate. Then add the chicken broth and bring to a simmer.
- Cover the pan and gently braise the lamb over very low heat for 1 hour 30 minutes, stirring every 30 minutes or so.
- When the lamb has been cooking for about an hour, heat a little more oil in a pan over medium heat. Add the peppers and the remaining onion. Cover and cook over low heat for 15-20 minutes until soft.
- Check the lamb seasoning before serving.
- Place the peppers on individual serving plates and spoon the lamb on top. Finish with the cooking sauce and a touch of olive oil.
More about "lamb bell pepper and feta stew recipes"
MEDITERRANEAN LAMB STUFFED PEPPERS - SPICEPAW
From spicepaw.com
Cuisine MediterraneanCategory MainServings 3Total Time 1 hr
- Heat olive oil in a pan over medium heat. Add diced onion and saute until soft then add minced garlic. Continue cooking for a minute or so until garlic is fragrant then turn off the heat and let cool.
- In a medium to a large mixing bowl, combine together lamb, paprika, oregano, mint, rosemary, black pepper, sea salt, sauteed onion and garlic, cooked white rice, and egg. Mix until everything is evenly dispersed.
- Wash and dry bell peppers. Using a sharp knife cut the very top tips off. Scrape out the core and seeds inside. Discard both the tops, core and seeds.
GREEK LAMB STEW WITH FETA | ABEL & COLE
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LAMB STEW | WHEN FETA MET OLIVE
From whenfetametolive.com
GREEK STYLE STUFFED PEPPERS RECIPE | HELLO CHEF
From hellochef.me
Category Meat
- Preheat the oven to 200°C/180°C fan. Slice the bell peppers in half lengthwise, leaving their stems in place. De-seed them. Place the peppers in a baking dish and drizzle with oil. Bake in the oven for 15-20 min. Meanwhile, peel and chop the onion, garlic and carrot.
- Heat a non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the lamb mince and fry for 5-7 min or until browned. Transfer the mince to a plate and return the pan to a medium heat. Add the onion, carrot and garlic and cook for 5 min. Return the mince to the pan with the coriander, cumin and cinnamon powder.
- Add the tomato paste and cook for 1-2 min. Add the tomato passata, oregano and chilli (spicy!). Season generously with salt and pepper. Reduce the heat to low, and simmer for 4-5 min.
- Spoon the lamb stuffing into the pre-baked pepper halves. Press the stuffing down firmly to make extra room. Sprinkle with the crumbled feta. Return the dish to the oven and roast for 10-15 min further or until the feta has turned golden.
SHRIMP-AND-FETA STEW RECIPE | RECIPES.NET
From recipes.net
Cuisine GreekCategory StewServings 4Total Time 45 mins
LAMB STEW WITH GARLIC AND BELL PEPPERS | SO DELICIOUS
From sodelicious.recipes
Estimated Reading Time 50 secs
- Melt the butter in a skillet over medium heat and add the lamb cubes. Cook and stir until golden brown or for about 10 minutes.
- Turn the heat to low, add the red onion and stir for about 2-3 minutes, until the onion softens. Add the garlic and bell pepper and stir again for about 1 minute.
- Add the vegetable stock, tomato sauce, olives, spring onion, fresh parsley, lemon juice, and some lemon zest while stirring occasionally. Season with salt and pepper and stir for 4-5 minutes more.
MEDITERRANEAN LAMB- & COUSCOUS-STUFFED PEPPERS …
From myrecipes.com
- Slice bell peppers in half lengthwise through stems (retain stems) and remove seeds. Place halves, cut side down, in a 12- by 17-inch baking pan. Bake in a 450º regular or convection oven until lightly browned and tender when pierced, 13 to 18 minutes.
- Meanwhile, in a 10- to 12-inch frying pan over high heat, stir onions, garlic, thyme, mint, and rosemary in olive oil until onions are limp and beginning to brown, about 5 minutes.
- Add ground lamb and 3 tablespoons lemon juice. Stir until lamb is browned and crumbly, 2 to 3 minutes.
- Stir in broth, couscous, and remaining 2 tablespoons lemon juice. Bring to a boil, then cover and remove from heat; let stand until liquid is absorbed and couscous is tender to bite, 3 to 4 minutes. Stir in parsley; add salt to taste.
ROASTED PEPPER, FETA, AND LAMB FILO PIE RECIPE | …
From myrecipes.com
- Preheat oven to 450°. On a rimmed baking sheet, toss peppers, red onion (separating pieces), and 3 tbsp. oil to coat. Sprinkle with 1 tbsp. zaatar. Roast vegetables, stirring once, until tender and blackened at edges, 30 minutes. Set aside. Reduce oven to 375° and set a rack on bottom rung.
- Meanwhile, cook lamb and 1 tbsp. zaatar with remaining 1 tbsp. oil in a large frying pan over medium-high heat, breaking into pieces, until brown, 5 to 6 minutes. With a slotted spoon, transfer meat to a bowl. Sauté yellow onion and 1 tsp. zaatar in pan 3 minutes. Reduce heat to medium and cook until onion is golden, 8 to 10 minutes more. Stir in lamb.
- Unroll filo on a work surface and trim to 13 in. square; save scraps for other uses. Move filo stack to the side and drape with a damp towel. Lay 1 sheet flat in center of work surface and lightly brush with butter, being sure to get corners. Lay a second sheet on top, offsetting corners like you're moving a hand 2 hours forward on a clock; brush with butter. Repeat, rotating each sheet to use all of filo and all but 1 tbsp. butter. Gently ease stack into a 10-in. pie pan (preferably glass), snugly fitting bottom into corners and letting edges overhang. Drape with damp towel.
- Beat cream cheese in a bowl with a mixer until very smooth. Stir in feta. Drop spoonfuls into pie pan and gently spread to cover bottom of filo. Evenly arrange lamb, then pepper mixture on top.
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