Stuffed Peppers Greek Style

Now if you don't like lamb this might not float your boat, but we sure do! Ron was very excited for this one.

2 organic big red peppers (you can use green but the red are definitely sweeter)
3/4 lb ground lamb
4 garlic cloves minced
1/2 large onion chopped
1 tbls oregano (more or less to taste)
2 tbls parsley chopped
3 tbls raisins
2 tbls pine nuts
Salt/pepper
3/4 cup cooked brown rice
1 large can tomato sauce
Olive oil
Feta cheese

In a large skillet add just enough oil to barely cover the bottom and sauté onion and garlic for 3 minutes. Add the lamb and continue cooking till lamb is browned and cooked through. Drain off any water from the meat so it really browns. Add oregano,parsley,raisins and pine nuts. Cook for 3-4 minutes and add cooked brown rice and 1/2 cup of the tomato sauce. Stir till all mixed.
Cut the peppers long way and discard seeds and stem and put in glass baking pan. Fill pepper halfs with filling mixture and add any left over filling to open areas in pan. Pour the remaining sauce over the top of everything. Cover tightly with foil and cook at 350 for approx 45 minutes or until bubbly. Before serving sprinkle feta cheese over the top! If you are not a fan of lamp you can substitute ground beef or even ground pork or any mixture of the above.
I served this with roasted cauliflower which is also wonderful if you haven't tried it: coated with parmesan. Of course I have to get my Italian in there!
Ciao Bella!