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Ingredients |
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4 |
links Isernio's Herbed
Lamb Sausages, casings removed |
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2 |
large sweet red
peppers, halved lengthwise with stem & seeds removed |
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2 |
tbsp. extra virgin
olive oil |
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1 |
medium sweet yellow
onion, diced |
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1/2 |
carrot, peeled chopped
in 1/8-inch pieces |
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2 |
celery stalks, chopped
in 1/4-inch pieces |
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2 |
large cloves garlic,
crushed through a press or finely chopped |
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2 |
tbsp. fresh rosemary,
finely chopped |
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1-1/2 |
tbsp. fresh mint,
finely chopped |
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6 |
whole roma or plum
tomatoes, canned, do NOT include juice |
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Pinch of ground cumin
(not too much, cumin is very hot & spicy |
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Salt to taste |
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3 |
tbsp. freshly grated
parmigiano-reggiano cheese
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Method |
 Preheat
oven to 350°. Spray a 9 x 12 - inch baking dish with olive
or vegetable oil. Place halved sweet red peppers in baking
dish and set aside. |
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In
a large 11-inch or 12-inch non-stick skillet, add olive oil
and sauté the onion, carrot and celery over medium heat
until the onions are soft, about 10 minutes. Add garlic and
some salt, cook until garlic is golden, about 2 minutes. Add
lamb sausage meat, breaking up the meat in the pan with a
wooden spoon, cook meat until all pinkness in meat
disappears. Stir in fresh rosemary, cook for a few minutes.
Add whole plum or roma tomatoes, breaking up the tomatoes
with a wooden spoon. Add some salt to help break down the
tomatoes and cook for about 10 minutes. Stir in the cumin
and fresh mint. Spoon the herbed lamb mixture into the
halved red peppers, letting them overflow to use up all the
filling. Grate parmigiano-reggiano on top of all the stuffed
peppers. Cover with lid or foil and bake in over for 40
minutes. Remove lid or foil and bake for another 20 minutes,
to removed excess liquid in bottom of baking dish. Let
stand, uncovered at least 15 minutes to cool, before
serving.
*Can
garnish with fresh chopped mint.
*NOTE
- Good dish to make ahead and it tastes good reheated the
next day. |
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