Stuffed peppers with lamb and eggplant

Votes: 1

Time: 2 hours 25 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1234, total fat 107 G., saturated fats 50 G., proteins 27 G., carbohydrates 44 G., fiber 10 G., cholesterol 138 mg, sodium 1754 mg, sugar 13 G.

Eggplant's rich flavor complements lamb perfectly in these stuffed peppers, perfect for both holiday dinners and everyday meals. These peppers can be made in advance for the entire week. Reheat in the oven.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g firm eggplants with thick skin, cut into 1 cm cubes.
8 small green bell peppers
1/4 cup extra-virgin olive oil + extra for drizzling
4 anchovy fillets in oil
2 crushed garlic cloves
2 sprigs of rosemary, leaves coarsely chopped
2 medium starchy potatoes, peeled and cut into 1cm cubes.
2 tomatoes, remove seeds and chop the pulp
1 small onion, chopped
A couple of handfuls of good quality pitted green olives, chopped
450 g cooked lamb, cut into 1 cm cubes.
150 g fontina or gruyere cheese, cut into 1 cm cubes.
Chicken broth or water

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 190°C.
Drain the eggplants in a colander and sprinkle with salt. Let them drain for 30 minutes, then rinse, dry, and slice.

Cut the top third of the pepper horizontally, remove the seeds, and set aside the tops. Season with salt and pepper to taste and place the peppers in a large bowl. Drizzle with a little extra-virgin olive oil, toss, and place upright in an oiled baking dish.
Heat 1/4 cup olive oil in a small skillet over medium heat. Add the anchovies, if using, and let them dissolve in the olive oil. Add the garlic and rosemary and stir for 1-2 minutes.
Transfer the oil mixture to a bowl and add the eggplant, potatoes, tomatoes, onions, olives, lamb, and cheese. Stir to distribute evenly and fill the peppers with the filling. Cover the tops and bake for 1 hour. Store the finished peppers in the refrigerator.
Reheat in a hot oven, adding a little chicken broth or water to the baking dish. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake until cooked through, about 10 more minutes. Serve 2 peppers per serving.

Categories:

recipe / Calorie content of prepared meals / Stuffed dishes / Festive dishes / Dinner party / Main courses / Meat / Vegetables and mushrooms / Food Network - recipes

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