Lamb Stuffed Mini Peppers With Coriander Roasted Potatoes

San Marzano Tomato, Red Lettuce Saladwith Dill Buttermilk Dressing

Serves 4


12 mini peppers
1 lb ground lamb
1/3 C chopped white sweet onion
¼ C golden raisins
1 T chopped fresh rosemary
3 t chopped fresh mint divided
½ t ginger powder
2 t coriander powder divided
1 t paprika
1 egg
2 T cream
3 T plain bread crumbs
5 T light olive oil divided Severa
l sprigs of rosemary
16 tiny potatoes, about 1 ½” in width
6 C purple lettuce
½ pint San Marzano tomatoes cut in half lengthwise
1/3 C buttermilk
1 t tobacco sauce
½ t dried dill
¼ t garlic salt
1 t fresh lemon juice
Zest of half a small lemon
8 ounces plain Greek yogurt
2 cloves garlic chopped finely
Kosher salt and black pepper to taste
Fresh flat leaf parsley to garnish


  • Cut off the tops of the small mini peppers, dig out insides,then slice off a small bit from the bottom of the pepper so it stand upright. Set aside in baking dish large enough to hold all of the peppers.Slather a little oil in the bottom of the baking dish before setting peppers on top.
  • For the yogurt sauce to serve with the lamb combine the yogurt, garlic, lemon juice and lemon zest, 1 t fresh mint and some salt and pepper. Combine and set aside.
  • Wash and pat dry the lettuce and tear into small pieces. Slice the tomatoes. For the dressing combine the butter milk, 1 T oil,the tobacco sauce,about ¼ t kosher salt and a little black pepper, the dill weed, the lemon juice and garlic salt. Whisk to combine. Set aside and dress cold salad right before serving.
  • Wash the tiny potatoes and pat dry. Place on a baking sheet. Add 2 T oil, 1 t coriander, the paprika and sprinkle with kosher salt.Toss all to combine.Heat oven to 425 and cook for about 15 minutes or until soft.
  • For the lamb, combine the room temperature ground lamb with the onion, raisins, rosemary, 2 T fresh mint,ginger powder, 1 T coriander powder, egg,cream and bread crumbs. Then add about 1-2 t kosher salt and some black pepper. Combine well. Spoon the lamb into the pepper cavities mounding on top just a little. Lay a sprig of fresh rosemary over the top, and a drizzle of oil. Bake in a 375 degree oven for about 40 minutes or until meat is cooked through. Remove and cover and let sit for 5 minutes before serving.
  • To plate, put a large mound of the yogurt sauce on the plate, top with the potatoes and three of the small peppers. Then a bit of salt on top and some fresh parsley to garnish.

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