Velvety Balkan-Style Stuffed Peppers with Kale and Lamb

This comforting, nutritious dish brings together vibrant and wholesome ingredients in a delightful way. Juicy bell peppers are filled with a hearty mixture of savory ground lamb, nutritious kale, and a rich blend of spices, then baked to perfection. Ideal for a hearty dinner or a special gathering, this stuffed pepper recipe offers a delightful twist on traditional Balkan cuisine.

Ingredients:- 6 large bell peppers (any color)- 1 lb ground lamb- 1 cup finely chopped kale- 1 medium onion, finely diced- 2 cloves garlic, minced- 1 cup cooked rice- 1 cup diced tomatoes (canned or fresh)- 1 teaspoon ground cumin- 1 teaspoon paprika- 1/2 teaspoon ground cinnamon- Salt and pepper to taste- 1/2 cup grated Parmesan cheese- 2 tablespoons olive oil- 1/4 cup fresh parsley, chopped- 1 cup vegetable or chicken broth

Instructions:1. Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

2. Sauté the Aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes.

3. Cook the Lamb: Add the ground lamb to the skillet and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat if necessary.

4. Add the Vegetables and Spices: Stir in the chopped kale, diced tomatoes, cumin, paprika, cinnamon, salt, and pepper. Cook until the kale is wilted and all ingredients are well combined, about 5 minutes.

5. Mix in the Rice and Cheese: Remove the skillet from heat and stir in the cooked rice and grated Parmesan cheese. Mix until everything is evenly combined.

6. Stuff the Peppers: Fill each bell pepper with the lamb and kale mixture, pressing down lightly to ensure they are well packed.

7. Bake the Peppers: Place the stuffed peppers in a baking dish. Drizzle the remaining olive oil over the peppers and pour the vegetable or chicken broth into the bottom of the baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the tops are slightly browned.

8. Garnish and Serve: Remove the stuffed peppers from the oven and let cool slightly. Garnish with chopped fresh parsley before serving.

Enjoy your Velvety Balkan-Style Stuffed Peppers with Kale and Lamb! This dish pairs wonderfully with a side of fresh salad or crusty bread.