Stuffed bell peppers with spiced lamb, currants, and feta cheese from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • ashallen on September 30, 2021

    These worked out well structurally (firm but tender pepper shells, filling not too mushy), but I thought the flavor was just "fine." They taste too much for me like classic American bell peppers with some Mediterranean-style ingredients mixed in which, to be fair, is exactly how they're presented by Cook's Illustrated. Next time I'll use a recipe from one of my Mediterranean cookbooks. Despite weighing my peppers to make sure they were the right size and putting as much filling as possible into each pepper (including mounding it high), there was enough leftover filling to have filled 2 more peppers. I baked the leftover filling in a small casserole dish beside the peppers. Leftover peppers kept well.

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