Lamb Stuffed Green Chiles With Fresh Tomato Puree Recipes

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SPICY LAMB-STUFFED PEPPERS



Spicy Lamb-Stuffed Peppers image

Make and share this Spicy Lamb-Stuffed Peppers recipe from Food.com.

Provided by JackieOhNo

Categories     Lamb/Sheep

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

8 medium bell peppers (red, yellow, or green)
1 1/2 lbs lean ground lamb
1 large onion, finely chopped (about 1-1/4 cups)
2 cups cooked rice
1/2 cup ketchup
1/2 cup raisins
1 teaspoon ground allspice
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon black pepper
2 eggs, lightly beaten
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper

Steps:

  • Preheat oven to 375 degrees. Slice off the tops of the bell peppers and remove the seeds. Remove the stems and finely chop the cleaned pepper tops. Stand the peppers, cut end up, in a 13x9-inch baking dish that has been sprayed with nonstick cooking spray.
  • Brown the lamb in a large skillet over medium-high heat for 5-7 minutes, until no pink remains, stirring often to break up the meat; drain the liquid. Add the onion and chopped pepper. Cook, stirring, for about 5 minutes, until the onion is tender; remove from the heat. Stir in the rice, ketchup, raisins, allspice, cumin, cinnamon, black pepper, and eggs; blend well. Stir in the salt and cayenne pepper.
  • Fill the peppers with the rice mixture, packing lightly. Cover with aluminum foil and bake for 40-50 minutes, or until the peppers are soft and can be pierced with a fork.

Nutrition Facts : Calories 394.7, Fat 21.7, SaturatedFat 9.2, Cholesterol 115.2, Sodium 676.6, Carbohydrate 32.2, Fiber 3, Sugar 12.6, Protein 18.6

LAMB-STUFFED TOMATOES, MIDDLE EASTERN STYLE



Lamb-Stuffed Tomatoes, Middle Eastern Style image

In this recipe, matzo meal binds a delicious stuffing that features ground lamb, pine nuts, fresh mint and turmeric.

Yield Serves 12

Number Of Ingredients 11

12 8-ounce tomatoes
1 1/2 pounds ground lamb
1 large onion, chopped
3/4 cup unsalted matzo meal
1/2 cup chopped fresh parsley
1/4 cup pine nuts
1 large egg
2 tablespoons chopped fresh mint
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground turmeric

Steps:

  • Stand tomatoes on stem ends. Cut off top 1/4 of tomatoes (reserve tops for another use). Using melon baller, scoop out seeds and pulp from tomatoes. Sprinkle insides of tomatoes lightly with salt. Place tomatoes, cut side down, on paper towels and drain 20 minutes.
  • Preheat oven to 350°F. Lightly oil 13 x 9 x 2-inch glass baking dish. Mix lamb and all remaining ingredients in large bowl to blend. Fill tomatoes with lamb stuffing, mounding slightly at top. Arrange tomatoes in prepared dish.
  • Bake tomatoes until stuffing is cooked through and meat thermometer inserted into center of stuffing registers 160°F, about 1 hour. Let stand at least 10 minutes. Serve tomatoes warm or at room temperature.

LAMB AND ORZO STUFFED PEPPER WITH CHUNKY TOMATO SAUCE



Lamb and Orzo Stuffed Pepper with Chunky Tomato Sauce image

Categories     Lamb     Pasta     Pepper     Tomato     Bake     Winter     Gourmet

Yield Makes 1 serving

Number Of Ingredients 8

1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 medium onion, coarsely chopped
1/4 teaspoon salt
3 tablespoons orzo ( 1 1/4 ounce)
1/4 pound ground lamb
1 1/2 tablespoons chopped fresh dill
2 medium tomatoes, coarsely chopped (1 cup)
1 small orange bell pepper with stem (6 to 8 ounces), halved lengthwise through stem, then ribs and seeds discarded

Steps:

  • Put oven rack in middle position and preheat oven to 425°F. Oil a 9-inch glass or ceramic pie plate with 1 teaspoon oil.
  • Cook onion with salt in remaining tablespoon oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened and beginning to brown, 7 to 9 minutes.
  • While onion is cooking, cook orzo in a 2-quart pot of boiling salted water until al dente. Reserve 1/4 cup cooking water, then drain orzo in a sieve.
  • Spread half of onion in pie plate. Add lamb to remaining onion in skillet and cook, breaking up large clumps with a fork, until meat is no longer pink, about 3 minutes. Remove from heat and stir in orzo, reserved cooking water, 1 tablespoon dill, and salt and pepper to taste.
  • Stir tomatoes into onion in pie plate and season with salt and pepper. Nestle bell pepper halves, cut sides up, in tomato and onion mixture and season with salt and pepper. Divide lamb mixture between bell pepper halves, then cover pie plate with a sheet of oiled foil (oiled side down) and bake until pepper is tender when pierced with a fork, 25 to 30 minutes. Sprinkle with remaining 1/2 tablespoon dill.

SAUTEED VEAL CUTLETS WITH SUN-DRIED TOMATO PUREE



Sauteed Veal Cutlets with Sun-Dried Tomato Puree image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

4 veal cutlets
Flour for dredging
Salt and pepper to taste
4 fresh sage leaves, minced
2 tablespoons olive oil
1 tablespoon butter
1/2 cup dry white wine
2/3 cup beef broth
1/2 cup sun-dried tomato puree
Fresh sage leaves for garnish

Steps:

  • Dredge the veal cutlets in the flour and season with salt, pepper and fresh sage. In large skillet set over moderately high heat and heat the oil and butter until hot. Add the veal cutlets and cook them for 2 minutes on each side or until just cooked. Transfer the veal to a plate. Add the wine to the skillet and reduce it by half. Add the broth and tomato puree and bring to a simmer. Return the veal cutlets to the pan and simmer for 2 to 3 more minutes, or until veal is heated through. Transfer to a serving platter and garnish with the fresh sage leaves.

STUFFED TOMATOES WITH LAMB MINCE, DILL & RICE



Stuffed tomatoes with lamb mince, dill & rice image

These juicy tomatoes improve in flavour if cooked the day before you serve them. You can easily make them veggie too

Provided by Good Food team

Categories     Dinner, Main course

Time 1h5m

Number Of Ingredients 13

4 beef tomatoes
pinch sugar
4 tbsp Greek extra virgin olive oil , plus extra to drizzle
1 Spanish onion , finely chopped
2 garlic cloves , finely chopped
200g minced lamb
1 tsp ground cinnamon
2 tbsp tomato purée
50g long grain rice
100ml chicken stock
4 tbsp chopped dill
2 tbsp chopped flat-leaf parsley
1 tbsp chopped mint

Steps:

  • Heat oven to 180C/160C fan/gas 4. Slice the tops off the tomatoes and reserve. Scoop out most of the pulp with a teaspoon, being careful not to break the skin. Finely chop the pulp, and keep any juices. Sprinkle the insides of the tomatoes with a little sugar to take away the acidity, then place them on a baking tray.
  • Heat 2 tbsp olive oil in a large frying pan, add the onion and garlic, then gently cook for about 10 mins until soft but not coloured. Add the lamb, cinnamon and tomato purée, turn up the heat, then fry until the meat is browned. Add the tomato pulp and juice, the rice and the stock. Season generously. Bring to the boil, then simmer for 15 mins or until the rice is tender and the liquid has been absorbed. Set aside to cool a little, then stir in the herbs.
  • Stuff the tomatoes up to the brim, top tomatoes with their lids, drizzle with 2 tbsp more olive oil, sprinkle 3 tbsp water into the tray, then bake for 35 mins. Serve with salad and crusty bread, hot or cold.

Nutrition Facts : Calories 300 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.3 milligram of sodium

TOMATOES STUFFED WITH SPICED LAMB AND RICE



Tomatoes Stuffed with Spiced Lamb and Rice image

Provided by Yolanda Paterakis

Categories     Lamb     Rice     Tomato     Appetizer     Side     Sauté     Summer     Bon Appétit     Athens     Greece     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 11

8 large firm tomatoes (each 3 to 3 1/2 inches in diameter)
2 tablespoons (1/4 stick) butter
1 large onion, chopped
1 pound ground lamb
1/2 cup dry red wine
1/4 cup chopped fresh mint
4 tablespoons chopped fresh parsley
1/4 teaspoon ground cinnamon
3/4 cup cooked long-grain white rice (about 1/4 cup uncooked)
1/4 cup plain dry breadcrumbs
1/2 cup freshly grated Parmesan cheese

Steps:

  • Preheat oven to 350°F. Cut off top third of tomatoes; chop tops and reserve. Scoop out seeds, juice, and pulp from tomatoes and discard.
  • Melt butter in heavy large skillet over medium-high heat. Add onion and sauté until tender and golden, about 8 minutes. Add lamb and sauté until browned, about 7 minutes. Add chopped tomato tops, wine, mint, 2 tablespoons parsley, and cinnamon. Bring to boil. Reduce heat and simmer until mixture thickens, stirring frequently, about 12 minutes. Stir in cooked rice.
  • Place tomatoes in 13x9x2-inch glass baking dish. Spoon lamb mixture into tomatoes. Sprinkle each tomato with 1/2 tablespoon breadcrumbs, then 1 tablespoon cheese. Bake until heated through and cheese begins to turn golden, about 25 minutes. Sprinkle with remaining 2 tablespoons parsley.

LEG OF LAMB STUFFED WITH WILD MUSHROOMS AND GREENS



Leg of Lamb Stuffed with Wild Mushrooms and Greens image

Categories     Lamb     Mushroom     Roast     Rosemary     Winter     Thyme     Chard     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 16

10 medium Swiss chard leaves (from 2 bunches), thick ribs removed
1 tablespoon butter
4 tablespoons olive oil
1 1/4 pounds assorted wild mushrooms (such as portobello, crimini, and stemmed shiitake), finely chopped
1/2 cup finely chopped onion
1 garlic clove, minced
1 cup fresh breadcrumbs made from day-old French bread
2 tablespoons whipping cream
1 1/2 tablespoons chopped fresh rosemary
1 1/2 tablespoons chopped fresh thyme
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 6- to 7-pound boneless leg of lamb, butterflied to 2-inch thickness, excess fat and sinew trimmed
4 ounces ground veal or lamb
1 large egg
3 garlic cloves, sliced

Steps:

  • Cook Swiss chard in large pot of boiling salted water until just tender, about 5 minutes. Drain. Squeeze chard dry, then finely chop enough to measure 1 1/2 cups. Transfer to large bowl.
  • Melt butter with 2 tablespoons oil in large nonstick skillet over medium-high heat. Add wild mushrooms, onion and 1 minced garlic clove and sauté until mushrooms are tender, about 6 minutes. Cool. Transfer to bowl with chard. Add breadcrumbs, cream, 1 tablespoon rosemary, 1 tablespoon thyme, 3/4 teaspoon salt, and 1/2 teaspoon pepper and mix to blend. (Can be prepared 1 day ahead; cover and refrigerate. Before continuing, stir mushroom stuffing in skillet over medium-high heat until just lukewarm.)
  • Preheat oven to 425°F. Open butterflied lamb like book and place cut side up on work surface. Sprinkle with salt and pepper. Mix veal and egg into mushroom stuffing. Spread evenly over lamb; press to adhere. Starting at narrow end, roll up lamb tightly, enclosing filling. Fasten ends with poultry skewers. Rub outside of lamb with remaining 2 tablespoons oil, then with remaining 1/2 tablespoon rosemary, and 1/2 tablespoon thyme. Sprinkle with salt and pepper. Tie lamb with kitchen string at 2-inch intervals to hold shape. Using small sharp knife, cut several 1-inch-deep slits in top of lamb, spacing apart; insert 1 garlic slice into each slit. Place lamb on rack in roasting pan.
  • Roast lamb to desired doneness or until instant-read thermometer inserted into thickest part of lamb registers 135°F to 140°F for medium-rare, about 1 hour 25 minutes. Remove from oven. Cover with foil and let stand 15 minutes. Remove skewers and string. Cut lamb into 1/2-inch-thick slices. Place on platter.

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