By Michael Harris-Arzon, The Simplistic Professional
Every culture around the world has it’s own types of comfort foods. What may be considered a country or peasant dish in the Middle East, other cultures would probably consider the dish worthy of Fine Dining. The only difference is in it’s perception. And honestly, any food experience that gives one a sense of complete satisfaction is deserving of any table or event.
- 6 Large Bell Peppers, Assorted Colors
- 1 Medium Yellow Onion, Finely Chopped
- 4 Cloves Garlic, Finely Chopped
- 1/2 Lb. Ground Lamb
- 1/2 Lb. Ground Chicken
- 1/2 Cup Feta Cheese, Crumbled
- 1 Roll Herbed Goat Cheese, Sliced Into 6 1″ Slices
- 7 Large Eggs
- 1/3 Cup Seasoned Panko Bread Crumbs
- 5 Tbs. Butter, Salted
- 3 Tbs. Fresh Parsley
- 2 Tbs. Fresh Thyme
- 2 Tbs. Fresh Mint
- 1 Tsp. Cumin
- 1 Tsp. Cinnamon
- Cracked Black Pepper
- Olive Oil
- Preheat Oven to 425 degrees.
- Wash your bell peppers well. With a large knife, cut the top 1″ off each bell pepper. Set the top aside for now. With a spoon, carefully scoop out the seeds and ribs of the peppers paying attention to not split or crack the pepper. Set aside the bottoms of the peppers with your tops (or as the kids like to call them…the little hats) until you are ready to fill them.
- In a small bowl, melt your 3 tbs. of butter in the microwave (about 10 seconds) and add your seasoned panko bread crumbs, with a fork mix until combined.
- Finely chop your fresh parsley, fresh thyme and mint. Be careful to remove the leaves from their woody stems prior to chopping.
- In a large bowl, combine your ground lamb, ground chicken, chopped yellow onion, chopped garlic, fresh herbs, 1 tsp. cumin, 1 tsp. cinnamon, bread crumb mixture and 1 egg. With your hands, mix your ingredients until just combined Tip: Be careful to mix loosely as to not make your filling dense. Add your feta cheese crumbles and mix with a wooden spoon until incorporated throughout your filling mixture.
- Into a small bowl, pour a small amount of olive oil. Dip a basting brush or crumpled paper towel into your olive oil and brush/wipe the outside of each pepper, be sure to brush each pepper top as well. Then place the pepper bottom into an appropriate size baking dish. You don’t want to cram the peppers together, but leave a slight amount of space between each for heat to circulate evenly.
- Using a large spoon, fill each pepper to the top with your meat filling. Gently pat down on the top of each to remove any air pockets from your stuffed pepper. Gently lay the pepper tops back onto each pepper.
- Bake on the center rack for about 30 minutes or until your meat filling has cooked through.
- Turn off the heat. Remove from the oven, momentarily, taking your pepper tops off and setting to the side until ready to plate. Then add a slice of herbed goat cheese to each of your stuffed pepper and place back into the oven for another 3-5 minutes. Once the goats cheese is hot and bubbly, immediately remove from the oven.
- While your stuffed peppers are resting, take out a large skillet and melt 2 tbs. of butter over a medium-high heat. Once butter is melted, you want to medium fry your remaining 6 eggs. Tip: A medium fried egg does not have a runny center but isn’t quite fried all the way through like a hard fried egg.
- One you have cracked your eggs into your skillet and after about 1 minute of frying, use your spatula to pop the center of each egg yolk. Continue cooking for another 1-2 minutes until edges start to brown. Then quickly flip each egg. Sprinkle with salt, cracked black pepper and paprika. Continue cooking for about, another 30 seconds. Basically, once you have seasoned your eggs they are ready to be plated.
- Place a fried egg onto the top of each stuffed pepper and replace the pepper top at a slight angle.
- Serve and enjoy.