Ingredients:

  • 1 lb ground lamb
  • 2 tbsp extra-virgin olive oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup uncooked long-grain white rice
  • 2 tbsp tomato paste
  • 1/4 cup dried currants
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup fresh parsley, chopped
  • 4 large bell peppers
  • 1/2 cup crumbled feta cheese
  • 1/4 cup beef broth
  • 1 tbsp melted butter

Instructions:

  1. Carefully slice the tops off the bell peppers and remove the seeds and membranes. Place them upright in a 9x13 inch baking dish and lightly brush the exteriors with melted butter.
  2. Heat olive oil in a 12-inch cast iron skillet over medium-high heat. Add diced onion and sauté until translucent.
  3. Stir in minced garlic, cumin, cinnamon, and smoked paprika; toast for 60 seconds until fragrant.
  4. Add ground lamb to the skillet, breaking it up with a spoon, and cook until fully browned. Stir in tomato paste and currants, cooking for another 2 minutes to caramelize.
  5. Mix in the uncooked rice and chopped parsley. Stir in the crumbled feta cheese until combined.
  6. Spoon the lamb mixture into the prepared bell peppers, pressing down gently. Pour beef broth into the bottom of the baking dish.
  7. Roast in the oven at high heat until peppers are tender and the filling is cooked through. Garnish with fresh mint leaves before serving.