Description

Stuffed Peppers With Lamb, Orzo & Halloumi

Ingredients:

1 tbsp canola oil (or neutral high-heat oil)
1 lb ground lamb
1 tsp kosher salt, divided, plus more to taste
6 garlic cloves, minced
1 medium yellow onion, diced
1 (14.5 oz) can diced tomatoes
8 oz orzo
1 ¼ tsp chili powder
1 ¼ tsp ground cumin
¾ tsp ground allspice
6 bell peppers (red, orange, or yellow)
Extra-virgin olive oil
1 cup parsley leaves, chopped
1 cup dill fronds, chopped
1 cup mint leaves, chopped
½ lb halloumi cheese, diced (or fresh mozzarella)
2 tbsp freshly squeezed lemon juice
Directions:

Cook the Lamb: Heat canola oil in a skillet over high heat. Add lamb, season with ½ tsp salt, and cook until caramelized, 2-4 minutes. Add onion, ¼ tsp salt, and cook 3-5 minutes. Stir in garlic, cooking 1-2 minutes until fragrant. Add tomatoes and ¼ tsp salt, scraping skillet to deglaze.
Prepare Orzo: Cook orzo in salted boiling water, 1 minute less than package instructions. Reserve ⅓ cup pasta water and add to the lamb mixture. Drain orzo and combine with the lamb mixture, chili powder, cumin, and allspice.
Roast Peppers: Preheat oven to 450°F. Halve peppers lengthwise, remove seeds and pith, and arrange cut-side up on a parchment-lined baking sheet. Drizzle with olive oil, season with salt, and roast for 25 minutes.
Finish Filling: Mix parsley, dill, mint, halloumi, and lemon juice into the lamb-orzo mixture. Adjust seasoning to taste.
Stuff & Bake: Remove peppers from the oven. Fill each with the lamb-orzo mixture. Drizzle with olive oil and bake for 15 minutes until peppers are slightly charred and cheese is melted.
Serve: Serve immediately while hot.
Prep Time: 1 hour
Kcal: 480 per serving