Lamb and Spinach Stuffed Bell Peppers

Lamb and Spinach Stuffed Bell Peppers



This is a modified recipe from one found on Epicurious.com

Ingredients

EVOO
2 medium onion, coarsely chopped
1 teaspoon salt
2 cups of chopped baby spinach
1/2 lb ground lamb
4 medium tomatoes, coarsely chopped (1 cup)
4 bell peppers (choose whichever color you like) with stem (6 to 8 oz), halved lengthwise through stem, then ribs and seeds discarded

Preparation

Put oven rack in middle position and preheat oven to 425°F. Oil a 9-inch glass or ceramic pie plate with 1 teaspoon oil.

Cook onion with salt in remaining tablespoon oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened and beginning to brown, 7 to 9 minutes.

Spread half of onion in pie plate. Add lamb to remaining onion in skillet and cook, breaking up large clumps with a fork, until meat is no longer pink, about 3 minutes. Add washed spinach and add 1/8 cup of water. Cover skillet until spinach is wilted, then reduce liquid until sauce is thick.

Stir tomatoes into onion in pie plate and season with salt and pepper. Nestle bell pepper halves, cut sides up, in tomato and onion mixture and season with salt and pepper. Divide lamb mixture between bell pepper halves, then cover pie plate with a sheet of oiled foil (oiled side down) and bake until pepper is tender when pierced with a fork, 25 to 30 minutes.

Makes 4 servings.