INGREDIENTS:
3 Yellow Bell Pepper (medium, cut in half lengthwise, seeds removed)
1 1/2 cups Water
1/2 cup Orzo (uncooked)
1 tsp Ghee
16 ozs Ground Lamb
Sea Salt & Black Pepper (to taste)
1 Yellow Onion (small, diced)
1/2 tsp Ground Sumac
1 Garlic (clove, minced)
DIRECTIONS:
Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper. Place the bell pepper halves cut side up onto the baking sheet.
Bring the water to a boil in a saucepan. Add the orzo. Reduce the heat to a simmer and cook the orzo until it is al dente. Add more water if needed. Drain and set aside.
Heat the ghee in a pan over medium-high heat. Add the lamb, breaking it up as it cooks. Season with salt and pepper. Cook for four to five minutes then mix in the onions. Cook for another five to six minutes or until the onions have softened.
Stir in the cooked orzo, sumac, garlic, salt, and pepper into the ground lamb and onions. Remove from the heat.
Stuff the bell peppers with the lamb and orzo mixture and place in the oven. Cook for 30 to 35 minutes. Switch the oven to broil in the last five to ten minutes for a crispier top. Enjoy!
NOTES:
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is two stuffed bell pepper halves.
No Ground Lamb
Use ground beef or ground turkey.
Additional Toppings
Top with herbs like fresh dill. Mix cheese into the lamb mixture before cooking in the oven.