Description
Stuffed Peppers With Lamb, Orzo & Halloumi
Ingredients:
1 tbsp canola oil (or neutral high-heat oil)
1 lb ground lamb
1 tsp kosher salt, divided, plus more to taste
6 garlic cloves, minced
1 medium yellow onion, diced
1 (14.5 oz) can diced tomatoes
8 oz orzo
1 ¼ tsp chili powder
1 ¼ tsp ground cumin
¾ tsp ground allspice
6 bell peppers (red, orange, or yellow)
Extra-virgin olive oil
1 cup parsley leaves, chopped
1 cup dill fronds, chopped
1 cup mint leaves, chopped
½ lb halloumi cheese, diced (or fresh mozzarella)
2 tbsp freshly squeezed lemon juice
Directions:
Cook the Lamb: Heat canola oil in a skillet over high heat. Add lamb, season with ½ tsp salt, and cook until caramelized, 2-4 minutes. Add onion, ¼ tsp salt, and cook 3-5 minutes. Stir in garlic, cooking 1-2 minutes until fragrant. Add tomatoes and ¼ tsp salt, scraping skillet to deglaze.
Prepare Orzo: Cook orzo in salted boiling water, 1 minute less than package instructions. Reserve ⅓ cup pasta water and add to the lamb mixture. Drain orzo and combine with the lamb mixture, chili powder, cumin, and allspice.
Roast Peppers: Preheat oven to 450°F. Halve peppers lengthwise, remove seeds and pith, and arrange cut-side up on a parchment-lined baking sheet. Drizzle with olive oil, season with salt, and roast for 25 minutes.
Finish Filling: Mix parsley, dill, mint, halloumi, and lemon juice into the lamb-orzo mixture. Adjust seasoning to taste.
Stuff & Bake: Remove peppers from the oven. Fill each with the lamb-orzo mixture. Drizzle with olive oil and bake for 15 minutes until peppers are slightly charred and cheese is melted.
Serve: Serve immediately while hot.
Prep Time: 1 hour
Kcal: 480 per serving
Step-by-Step Guide
Follow this detailed process for perfect stuffed peppers. First, ensure all vegetables are prepped: dice the onion, mince the garlic, and chop the herbs. Begin by searing the lamb in a hot skillet to develop a deep, caramelized fond—this is crucial for flavor. After adding the tomatoes and deglazing, set this mixture aside. While the lamb cooks, start boiling water for the orzo. The key is to undercook the orzo by one minute, as it will finish cooking in the oven. While the peppers roast for their initial 25 minutes, combine the drained orzo with the lamb and spices, then fold in the fresh herbs, cheese, and lemon juice. This timing ensures everything comes together seamlessly for stuffing.
Serving Suggestions
These hearty stuffed peppers are a complete meal on their own. For a lighter accompaniment, serve with a simple arugula salad dressed with lemon vinaigrette. A dollop of cool Greek yogurt or tzatziki on the side complements the spiced lamb beautifully. To round out a Mediterranean feast, pair with grilled pita bread and olives.
How-to Summary
In summary, this recipe involves four main stages: 1) Cook and season the ground lamb with onions, garlic, and tomatoes. 2) Par-cook the orzo and mix it with the lamb and spices. 3) Roast halved bell peppers until tender. 4) Combine the filling with fresh herbs and halloumi, stuff the peppers, and bake until bubbly and charred.
Frequently Asked Questions
Can I use a different protein? Yes, ground beef, turkey, or a plant-based ground meat substitute work well. Adjust seasoning to taste.
Can I prepare these ahead of time? Absolutely. Assemble the stuffed peppers, cover, and refrigerate for up to 24 hours. Add 5-10 minutes to the final bake time if cooking from cold.
What can I use instead of halloumi? Feta cheese offers a similar salty, briny profile. For better melt, use fresh mozzarella pearls.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Can I freeze stuffed peppers? Yes. Freeze after stuffing and before the final bake. Thaw in the refrigerator overnight before baking as directed.
Common Mistakes to Avoid
Avoid overfilling the pepper halves, as the filling can spill and burn. Do not skip deglazing the skillet with the tomatoes, as this incorporates flavorful browned bits. Ensure you undercook the orzo, as it will absorb moisture during baking—fully cooked orzo will become mushy. Finally, do not overcrowd the baking sheet; space allows peppers to roast and char properly.
Conclusion
These Stuffed Peppers with Lamb, Orzo, and Halloumi are a vibrant, flavor-packed dish that elegantly combines spiced meat, fresh herbs, and salty cheese. The method is straightforward but yields impressive results perfect for a family dinner or entertaining. Mastering the timing of the components is the secret to a perfect texture. Enjoy this delicious take on a classic stuffed pepper.