Ingredients
Ingredients- 1 pound firm, tight skinned eggplant, diced 1/2-inch pieces
- Salt
- 8 small green bell peppers
- Freshly ground black pepper
- 1/4 cup extra-virgin olive oil, plus a little for dish and drizzling
- 4 anchovy fillets in oil, optional
- 2 cloves smashed garlic
- 2 sprigs rosemary, leaves finely chopped
- 2 medium starchy potatoes, peeled and diced 1/2-inch
- 2 vine-ripe tomatoes, seeded and chopped
- 1 small yellow onion, chopped
- A couple handfuls pitted good quality green olives, chopped
- 1 pound cooked lamb, 1/2-inch diced
- 1/3 pound fontina or Gruyere, 1/2-inch dice
- Chicken stock or water
Description
Cooking Channel Serves Up This Stuffed Peppers With Lamb And Eggplant Recipe Recipe From Rachael Ray Plus Many Other Recipes At CookingChannelTV.com.
Cooking Channel
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