Stuffed peppers with lamb and rice

Simple Too, p. 96

Bell peppers are just calling to be stuffed: the natural cavity in the middle, the firm (but not too firm) flesh around it, the ease of hollowing them out. Adding meat and rice has become a classic all around the Mediterranean for many good reasons: it’s simple, it’s delicious, it forms a meal that can be made ahead and only improves over the next couple of days. That’s why, even if you’re serving fewer than 6 or 8, make the full recipe. Gently warm up the leftovers when you need them. Even though they have rice in them, it’s not a lot, so it’s good to serve the peppers with extra plain rice, baked garlic rice (p. 180), or bread.