Roasted Red Peppers With Lamb, Eggplant and Chili Sauce
"Use ground beef if you don't have any lamb!"
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 4 small red bell peppers
- 2 tablespoons peanut oil
- 2 garlic cloves, finely chopped
- 1 piece gingerroot, freshly grated (1 inch long)
- 10 ounces ground lamb
- 1⁄2 eggplant, chopped into 1/2-inch cubes
- 2 tablespoons shaoxing rice wine or 2 tablespoons dry sherry
- 1 tablespoon chili-garlic sauce
- 1 tablespoon light soy sauce
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1 tablespoon extra virgin olive oil
- 8 pitted kalamata olives, chopped
directions
- Cut the tops off each pepper, keeping stems intact; spoon out the seeds from the bases. Set pepeprs and lids aside.
- Heat the oven to 400 degrees. Heat a wok or large skillet over high heat. Add the peanut oil; heat until oil just begins to smoke. Add the garlic and ginger. Add the lamb; stir-fry until slightly browned, about 3 minutes. Add the eggplant; stir-fry until it begins to soften, about 1 minute. Add the rice wine, chili sauce, soy sauce, salt and pepper, stir-fry about 45 seconds.
- Spoon the mixture equally into the red peppers; return the tops to the peppers, making sure they are snugly in place. Transfer to a baking sheet; bake until softened and slightly browned, about 25 minutes. Transfer to a plate. DRizzle with olive oil; garnish with olives.
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Reviews
-
Kind of like an oriental version of Stuffed Bell Peppers using lamb. Great flavors and really easy to make.
RECIPE SUBMITTED BY
I'm a 24 year old who works in the Chicago theater community. I have a little bit of a food obsession and love to plan meals, cook for myself, cook for my girlfriend, and cook for large groups of people.
My friends and I have a weekly "Food Club" where I make them food and they bring me booze. It's pretty much awesome- I get to cook and eat AND get free beer. It changes weekly depending what's cooking, but we have Grill Club, Chili Club, Taco Club, Soup Club- you get the idea.
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