This may have been the favorite of the Week in a Day recipes. I actually thought that my husband wouldn’t like it, since he’s usually not a huge fan of bell peppers, but he raved about the flavor and texture. The peppers themselves were soft without being mushy, and firm enough to hold their shape and handle all of the filling. They were also incredibly sweet, which I think comes from the fact that I splurged and bought really good organic ones from Whole Foods (they were the only ones that had the right shape for stuffing). The filling was really hearty and satisfying, and the lamb was a welcome protein change in our house (it’s not my favorite, so we only eat it sparingly). The whole dish together, including the sauce and goat cheese, was really well-balanced and delicious.
Since I knew I wasn’t going to serve this dish until day four, I got the peppers all the way to the stuffing point and then I put them in a baking dish, covered them with foil, and put them in the fridge. I made the sauce ahead of time and also stored it in the fridge. Then, when I was ready to serve, I pulled the peppers out of the fridge and brought them to closer to room temp, and then I roasted them in the oven for the prescribed time. I just reheated the sauce in a pot on the stove over low heat.
I really look forward to making these again – if you can get peppers that stand up nice and straight, the presentation is really nice (my photo skills, however, are not – ha).
Preheat the oven to 375 degrees F. Remove the tops from the peppers and scoop out the seeds and ribs. Carefully trim the bottoms if necessary to make peppers stand straight when upright. Place a steamer rack over a few inches of boiling water, or set a colander over a couple of inches boiling water in a large stock pot. Place the peppers in the steamer and cover. Steam 10 minutes, and remove to a baking dish or casserole. Heat 1 tablespoon butter in a saucepot with a tight-fitting lid over medium heat. Add the orzo and brown lightly, and then add 1/2 the garlic and stir. After 30 seconds stir in the water. Bring to a boil, and then reduce heat to a simmer, cover and cook 15 minutes. Spread the orzo onto a baking sheet and cool. Place the ground lamb in a bowl and add the cooled orzo. Season with 1/2 the marjoram, the rosemary, 2 tablespoons parsley, and season with salt, and pepper. Overstuff the peppers with the filling. Drizzle about 1/4 cup extra-virgin olive oil over the peppers, pouring about 1 tablespoon over top of each. Arrange the peppers in a casserole or small baking dish and roast 50 minutes to 1 hour, until crispy at the edges and cooked through.
Meanwhile, heat the remaining 2 tablespoons extra-virgin olive oil in a saucepot over medium-high heat. Add the onions, cubanelle peppers, remaining garlic, remaining marjoram, and saute until soft. Add the tomato sauce, and season with salt, and pepper. Cool the peppers and sauce for a make-ahead meal or serve immediately. For reheating: Add 1/2 cup water to the baking dish, and place in a heated 375 degree F oven, covered until warmed throughout, about 30 minutes. Uncover and let the water evaporate, and crisp the top, 20 minutes more. Reheat the sauce over medium-low heat to heat through. Serve the peppers hot with sauce over top, or in a puddle underneath the peppers. Top with crumbled feta.