Grilled stuffed peppers


1/4 cup olive oil
1/4 cup red wine
1/4 cup balsamic vinegar
2 tbsp lemon juice
2 cloves garlic, crushed
2 tbsp fresh mint
1 tbsp fresh rosemary
1 tbsp fresh thyme
1/2 lb lamb, cut into one” chunks
4 med green peppers
1 med tomatoes, peeled, seeded, diced
1/4 cup green onion, diced
1 tbsp fresh mint, chopped

1/4 cup pine nuts, roasted
1/4 cup grated parmesan cheese
1 tsp salt
1/2 tsp black pepper
1/2 cup rice
1 cup beef broth
1 garlic clove, crushed
1/2 tsp dried rosemary
1/2 tsp dried thyme

How to prepare

24 hours in advance: make up the marinade. (the herbs need not be chopped but should be at least crumbled in your hand.) Place lamb and marinade in a zip-lock bag and refrigerate until about two hours before serving. While marinating, shake the bag on occasion to re-mix ingredients. Remove lamb from refrigerator and warm to room temperature. (2 – 3 hours) cook rice in beef broth with savory, thyme, and garlic. Drain lamb reserving marinade. Coarsely chop lamb in food processor. Place in a large bowl. Cut off tops of peppers and hollow out. Remove the stem from the tops and dice tops. Add to lamb along with tomatoes, onions, 2 tbsp mint, cheese, salt, pepper, and rice. Add 1/2 cup of reserved marinade (the remaining marinade can be thrown away.) Mix thoroughly and stuff into peppers. (at this point the peppers can be refrigerated for up to 12 hours before cooking.) Build a medium fire in your grill. When the coals are ready, spread to the outside edges of the grill. Place peppers in the center of the grill and cover grill. Cook ten minutes and rotate peppers to present a new side to the coals. Cook another ten minutes and rotate again. Cook another ten minutes and serve.

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