Stuffed bell peppers with spiced lamb, currants, and feta cheese from Perfect Vegetables: A Best Recipe Classic by Cook's Illustrated Magazine

  • ground cardamom
  • feta cheese
  • cilantro
  • ground cinnamon
  • ground cumin
  • long grain rice
  • fresh ginger
  • canned tomatoes
  • ground lamb
  • peppers
  • dried red pepper flakes
  • currants
  • roasted salted cashew nuts

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Laura on November 05, 2012

    Pg. 195. Overall, I would rate this ok, but not great. I have to admit that I had 16 oz. of ground lamb when the recipe called for 12 oz. Due to inattention on my part, I did not increase the spices and other ingredients accordingly, so that may have had an impact on the overall flavor. I used 4 fairly large red peppers and I found that the cook times were way too short -- the peppers were still fairly tough after the recommended 30 minutes of bake time. I think you could easily increase the cook time to 45 minutes. The cashews did not add much and I would skip them next time.

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