Stuffed Peppers Redux – Part Two

Here’s a different take on stuffed peppers that I’m not sure my mother Phyllis would have liked, however, she was a big fan of lamb so maybe she would after all. 

(Traditionalists can check out my Stuffed Peppers Redux Part One)

This dish is sort of Mediterranean-Mexican and makes a hearty and impressive appetizer for guests. 

This is my modern version of good old-fashioned stuffed peppers

This is my modern version of good old-fashioned stuffed peppers

Stuffed Peppers Redux – Part Two

Brown one pound of ground lamb.  While browning, add salt, pepper, ground cumin and ground coriander to taste.  Add in some minced garlic, scraping up all the crusty bits of lamb. 

Combine lamb with ¼ cup toasted pine nuts and 2 tablespoons of golden raisins. 

Be sure to brown the meat well

Be sure to brown the meat well

Grill whole Pasilla or other medium spicy peppers and cool in a resealable bag. 

Get the peppers well charred so the skins are easy to remove

Get the peppers well charred so the skins are easy to remove

When cool, carefully remove the pepper skins (keeping the stems intact) and make one length-wise slice.  Remove the seeds and flatten. 

Stuff the peppers with the lamb mixture and place cut side down on a foil-lined sheet pan. 

Sprinkle with grated Queso Fresco or mozzarella and run under the broiler. 

Serve with a sauce made of Mexican Crema and Major Grey’s chutney.  Garnish with cilantro. 

Grated mozzarella and crème fraiche can be substituted for the queso and crema

Grated mozzarella and crème fraiche can be substituted for the queso and crema

The chutney creme mixture is a perfect compliment  

The chutney creme mixture is a perfect compliment  

Let me know which Stuffed Pepper version you enJOY most: the Traditional or the Modern!