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Meat
Easy
1 Hour, 20 Minutes
Diets 
The seasoned lamb or beef in this recipe is terrific on its own, over basmati rice or rolled into puff pastry and baked like a deli roll. Stuffed in peppers, these are dressy and can be served as a side dish or an appetizer. They can be made a day ahead of time and reheated, covered.
1 tablespoon canola oil
1 medium sweet onion, such as Vidalia, diced
2 cloves garlic, finely chopped or 2 cubes Gefen Frozen Garlic
1 and 1/2 pounds lean ground beef or lamb
1/3 cup Tuscanini Crushed Tomatoes
1 teaspoon paprika
1/8 teaspoon ground cloves or nutmeg
1/2 teaspoon Gefen Cinnamon
1/2 teaspoon Pereg Cumin
1/4 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped flat-leaf parsley
20 mini sweet bell peppers (use the bigger mini peppers)
2 teaspoons Tuscanini Extra-Virgin Olive Oil
1 cup Gefen Panko Crumbs
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
zest of 1 lemon plus 1 teaspoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons chopped fresh parsley
Preheat oven to 400 degrees Fahrenheit.
In a medium skillet, heat oil over medium heat. Add onion and garlic and cook until softened, about five minutes. Add ground meat and cook until browned, about six to eight minutes. Drain any excess fat from the meat and return skillet to heat. Add crushed tomatoes, paprika, cloves, cinnamon, cumin, smoked paprika, salt and pepper. Cook for three minutes. Add parsley and remove from heat.
Cut the bell peppers in half lengthwise and remove the seeds and ribs. Set aside.
Place the bell peppers in a greased nine- x 13-inch baking dish, cut-side up. Evenly divide the beef mixture among the pepper halves. Cover with foil and cook for 20 minutes.
Make the gremolata (alternatively, just use store-bought seasoned panko): In a large sauté pan, heat oil over medium-high heat. Add panko and garlic and cook over medium heat, until garlic is soft and panko is toasty, about three to five minutes. Add lemon zest and juice, salt, pepper, and parsley and cook an additional minute so the juices are absorbed.
Remove peppers from the oven and uncover. Sprinkle with gremolata and bake, uncovered, for another five minutes.
Photography by Chay Berger
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Yummm!!!