"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Sunday, August 28, 2011

Picadillo Stuffed Peppers in Slow Cooker

1 (26-ounce) jar no-salt-added or regular marinara sauce
1 tablespoon red wine vinegar
½ teaspoon cumin
¼ teaspoon cinnamon
4 medium green bell peppers
10 ounces ground lean lamb
1 small zucchini, diced
½ cup quick-cooking barley
⅓ cup finely chopped onion
¼ cup raisins

In a large bowl, combine marinara sauce, vinegar, cumin and cinnamon.

Spoon 1½ cups mixture into a 4-quart or larger slow cooker. Slice off top ½ inch of peppers; seed peppers and reserve tops.

Add lamb, zucchini, barley, onion and raisins to remaining sauce; mix well.

Evenly spoon mixture into peppers (pack filling if necessary); replace tops. Stand upright in cooker.

Cover and cook on low 5 to 6 hours or until tender and when internal temperature of filling is 165 degrees. Serve with sauce.

Serves 4.

Irish Lamb Stuffed Cabbage Rolls

# Servings: 4
Lamb Filling:
1 pound ground American lamb
1/4 cup instant rice
1 egg, beaten
1 teaspoon garlic salt
1/2 teaspoon pepper
1/4 teaspoon dry mustard
1/4 teaspoon ground sage
1/4 teaspoon ground coriander
1/4 teaspoon ground allspice
8 large cabbage leaves, blanched

1 can (15 ounces) stewed tomatoes
3/4 cup chopped onion
3/4 cup chopped green pepper
1/4 cup lemon juice
3 tablespoons brown sugar, packed
1 teaspoon paprika

Preheat oven to 350ºF. In medium bowl, blend lamb, rice, egg, garlic salt, pepper, dry mustard, sage, coriander and allspice. Form into 8 rolls, each 3 inches long. Place in center of each cabbage leaf; roll up, tucking in sides. Place seam side down in an 11 x 7-inch baking dish; set aside.

For sauce: In medium bowl, combine stewed tomatoes, onion, green pepper, lemon juice, brown sugar and paprika. Pour over lamb cabbage rolls.

Cover and bake in oven for 50 to 60 minutes.

Recipe courtesy of the American Lamb Board.