4 large bell peppers
Shell and Meat Mixture:
2 tablespoons olive oilSalt and Pepper1 pound ground lamb, turkey or beef1 large carrot, grated1 onion, grated2 cloves garlic, minced1 tablespoon Worcestershire sauce1 tablespoon tomato paste1/2 tablespoon minced rosemary1/2 tablespoon dried thyme1/2 cup chicken or veggie broth
1/4 cup red wine (optional, if not using, increase broth by 1/4 cup)
Potato Topping:
2 pounds russet potatoes, peeled and diced4 tablespoons unsalted butter2 egg yolks, lightly beaten1/4 cup half and halfSaltWhite pepper
Preheat oven to 350°.
Slice off tops of the bell peppers and remove the seeds, wash and set upside down to drain.
Heat olive oil in a large sauté pan. Cook meat, onion, garlic and carrots together over medium high heat until meat is browned and cooked through. Season with salt, pepper, rosemary and thyme. Add broth and red wine (if using). Cook over medium low until most of the liquid is absorbed.
Meanwhile, bring potatoes to a boil in a large pan of salted water. Once the potatoes come to a boil, turn the heat down to medium and simmer until tender, about 15 minutes. Drain potatoes and put through a potato ricer or mix using beaters in a large sturdy bowl. Set aside. In a small saucepan, heat the butter and half and half until butter is just melted. In a medium bowl, slowly stir the warmed milk and butter into the beaten eggs (not to fast or the eggs will cook). Add the milk, butter and egg mixture to the potatoes, stir to combine. Salt and pepper to taste.
Grease a casserole or pan that’s small enough that you can arrange the peppers snugly to keep them standing up. If your pan is too large, you can trim the bottom of the peppers slightly to even them out. Fill the peppers about half way with the meat mixture and top with the mashed potatoes. Bake for 30 minutes, or until the mashed potatoes turn a light golden color. Serve immediately.
Adapted from The Kitchen Witch Blog
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This recipe was most recently featured in
Boston Organics Newsletter No. 45 of 2015.