Prep 15 mins
Cook 25 mins
Use ground beef if you don't have any lamb!
- 4 small red bell peppers
- 2 tablespoons peanut oil
- 2 garlic cloves, finely chopped
- 1 piece gingerroot, freshly grated (1 inch long)
- 10 ounces ground lamb
- 1⁄2 eggplant, chopped into 1/2-inch cubes
- 2 tablespoons shaoxing rice wine or 2 tablespoons dry sherry
- 1 tablespoon chili-garlic sauce
- 1 tablespoon light soy sauce
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1 tablespoon extra virgin olive oil
- 8 pitted kalamata olives, chopped
- Cut the tops off each pepper, keeping stems intact; spoon out the seeds from the bases. Set pepeprs and lids aside.
- Heat the oven to 400 degrees. Heat a wok or large skillet over high heat. Add the peanut oil; heat until oil just begins to smoke. Add the garlic and ginger. Add the lamb; stir-fry until slightly browned, about 3 minutes. Add the eggplant; stir-fry until it begins to soften, about 1 minute. Add the rice wine, chili sauce, soy sauce, salt and pepper, stir-fry about 45 seconds.
- Spoon the mixture equally into the red peppers; return the tops to the peppers, making sure they are snugly in place. Transfer to a baking sheet; bake until softened and slightly browned, about 25 minutes. Transfer to a plate. DRizzle with olive oil; garnish with olives.
Kind of like an oriental version of Stuffed Bell Peppers using lamb. Great flavors and really easy to make.