- 4 red peppers / paprikas (large)
- 500 g ground lamb
- 2 yellow onion
- 1 carrot (optional)
- 4 garlic (cloves)
- 150 g feta
- 2 dl basmati rice
- 6 tbsp olive oil
- 1 tbsp chili powwder
- 1 tbsp paprika powder
Preheat dutch oven in oven @ 200C
Cook rice al dente, leaving a little undercooked. About 1-to-1 water to pre-soaked rice for 10 minutes, if using basmati.
Cut tops off of peppers. Cut close to the outside so you get the largest opening. Slice stems off near the base. Remove all seeds and white pith from both inside and under the tops.
Dice carrot, onion, garlic.
Sauté onions for 5 minutes in large skillet.
Add carrot, sauté another 2 minutes.
Add tomato paste and spices, sauté another 2 minutes.
Add garlic, sauté another 30 seconds.
Add lamb, sauté until just a little pink remains.
Remove from heat and stir in rice. Leave some rice out if it looks like the mixture will be too much.
Salt and pepper generously.
Fill peppers to near the top with stuffing.
Add feta to top of each pepper and press tops on firmly.
Place peppers in preheated dutch oven and cover with lid.
Drizzle tops with a little bit of olive oil.
Roast in oven for 30 minutes @ 200C.
Remove top of dutch oven, increase temperature to 215C, and roast for another 10 minutes.