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.
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.
Grill whole Pasilla or other medium spicy peppers and cool in a resealable bag.
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.
Let me know which Stuffed Pepper version you enJOY most: the Traditional or the Modern!