TL/DR – Lamb and Hummus Stuffed Peppers. This weeknight meal involves a quick homemade hummus, browned lamb, fresh sage and parsley, and stewed tomatoes all stuffed into bell pepper halves topped with feta cheese and baked. –
Lamb and fresh sage are meant for each other. I discovered this over the summer when I developed a really tasty recipe for Sage Garlic Lamb with Feta Yogurt Sauce.
This recipe is similar, but incorporates an easy Homemade Hummus. The hummus recipe is my preferred version based on the many recipes I’ve tried at home. It’s creamy and garlicky and lemony.
To make the stuffed peppers, first pre-bake the pepper halves coated in oil and a smidge of salt and pepper for 20 minutes. While this happens, make the hummus. Also brown and drain ground lamb, then add loads of fresh sage and parsley and some diced onion. After it cooks down a bit, deglaze with white wine vinegar and add a can of stewed tomatoes, chopped.
Remove the pre-baked peppers and give each a generous dollop of hummus. Then load each one with the lamb mixture, top with feta cheese and bake for another 15 or 20 minutes.
Lamb and Hummus Stuffed Peppers
Browned lamb, stewed tomatoes, fresh sage and parsley meld well with hummus stuffed into bell pepper halves, topped with feta cheese and baked.
Ingredients
- 2 bell peppers, halved, seeds and ribs removed
- 2 T extra virgin olive oil, divided
- 3/4 t kosher salt, divided
- 1/2 t black pepper, divided
- 1 recipe Homemade Hummus, see below
- 1 lb ground lamb
- 1/4 c minced parsley
- 1/4 c minced fresh sage
- 1/4 c minced yellow onion
- 2 T white wine vinegar
- 1 14.5 oz can stewed tomatoes, chopped roughly, liquid included
- 1/2 c crumbled feta cheese
Directions
- Step 1 Preheat the oven to 350 degrees F.
- Step 2 Coat the pepper halves in 1 T of olive oil and place in a baking dish. Sprinkle with 1/4 t kosher salt and 1/8 t pepper. Bake for 20 minutes.
- Step 3 While peppers bake, make the hummus, recipe below.
- Step 4 Also brown the lamb in a large skillet in the other 1 T of olive oil on high heat. Drain the skillet very well, leaving only about 1 T of fat.
- Step 5 Return the skillet to the stove and add 1/2 t kosher salt, 1/4 t pepper, onion, parsley and sage. Cook, stirring, for about a minute.
- Step 6 Deglaze the pan with the vinegar, stirring.
- Step 7 Add the chopped stewed tomatoes and their liquid to the skillet and stir well. Allow to simmer for about 3 minutes, then turn off the heat.
- Step 8 When the peppers are finished pre-baking, remove them from the oven and dollop about 3 – 4 T of hummus into each.
- Step 9 Top each pepper with a generous amount of lamb mixture. Messy is good!
- Step 10 Top each pepper with feta cheese and return to the oven to bake for 15 – 20 more minutes.
- Step 11 Serve immediately.
Homemade Hummus
Ingredients
- 1/2 t kosher salt
- 1 small clove garlic, roughly chopped
- 1/4 c lemon juice
- 1/2 c tahini
- 1/4 c extra virgin olive oil
- 1/2 c ice water
- 2 14.5 oz cans garbanzo beans, rinsed and drained
- salt and pepper to taste
Directions
- Step 1 In a food processor, process the salt, garlic and lemon juice, scraping sides of the processor down once.
- Step 2 Add the tahini and olive oil and process for one minute.
- Step 3 Add ice water, one tablespoon at a time, and process until a smoother consistency emerges.
- Step 4 Add the garbanzo beans and process until your desired smoothness or chunkiness is attained.
- Step 5 Add salt and pepper to taste.
