My Curry Lamb-Cauliflower-Stuffed Peppers, Top with Asiago Cheese, Crispy Bacon, Red Wine Sauce and Avocado.
This is such a retro dish, and I don’t think there is anyone out there who doesn’t know how to make it. To me; however, the challenge is how to re-invent it each time that I make it to give it a different look and taste. So, I came up with lamb, instead of ground beef, Asiago cheese, curry and of course, bacon and avocado. I think I got it.
Approximate Prep and Cooking Time: 35 Minutes
Approximate Cost: $13.90 or $4.63 per serving
3 colored peppers $3.00)
½ lb. ground lamb ($3.00)
1 ½ cup cauliflower rice ($1.25)
2 bacon slices cut in half and cooked crispy (.60)
3 slices of Asiago cheese ($1.00)
1 tsp. Salad Olives (.20)
1 chopped onion (.30)
6 chopped cloves of garlic (.30)
3 tbsp. tomato sauce (.20)
Pinch of Turmeric (.10)
¼ tsp. curry powder (.10)
1 tsp. Angie’s Dried Seasoning or the one of your choice (see my links below) (.30)
1/3 cup Angie’s Basting Oil or the one of your choice (see my links below) ($1.80)
¼ cup red wine (.75)
Pre-heat your oven at 350 degrees.
Prep the peppers, wash, pat dry and cut the top about an inch.
Chop the garlic, onion and slice the cheese, set aside.
In a skillet in med. high, add basting oil to taste to and cook the onion and garlic.
Add the ground lamb and dried spices/seasonings. Cook for about 2-3 minutes. (see my slide show.)
When the meat is half way cooked, add the cauliflower rice, cook for 2 minutes.
Add 3 tbsp. tomato sauce and stir.
Add the wine and salad olives, stir until blend.
Fill the peppers with the lamb mixture and add any leftover filling to the baking dish, cover tight with aluminum foil and bake for about 20-25 minutes, or until the peppers are tender but still crunchy. (Remember, each oven works differently.)
When done, uncover the peppers, top them with cheese and the cooked bacon and bring back to the oven, uncovered for 4 minutes. When ready to serve, drip some of the wine/meat juices and chopped scallions on the plate and place the peppers and avocado on top. Garnish with the pepper top as well.
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.