Can I use a different ground meat instead of lamb?

Yes. Ground beef, turkey, or chicken can be used, though the flavor will be different. If using a leaner meat like turkey or chicken, add a little extra oil if the skillet seems dry.

Do I need to cook the rice before adding it?

No. The rice goes in uncooked and simmers in the tomato mixture so it can absorb liquid and flavor as it cooks.

Can I make the filling ahead of time?

Yes. The filling can be made ahead, cooled, and refrigerated for up to 2 days. Rewarm it slightly before stuffing the peppers if it has thickened too much.

How do I know the peppers are ready?

They should be slightly softened and lightly blistered from the broiler, but still sturdy enough to hold the filling.

Can I skip the cheese on top?

Absolutely. The cheese is optional, so the peppers can be served as-is or finished with Parmesan, Romano, or asiago.

What can I serve with stuffed peppers?

These are substantial enough for a main course, but a simple salad, crusty bread, or roasted vegetables would pair well.

Stuffed Peppers with Sumac Lamb and Rice

Name: Stuffed Peppers with Sumac Lamb and Rice
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 7 servings
Cuisine: Mediterranean
Ingredients: 6 TB olive oil, divided; 2 medium summer squash (or 3 small); 6 cloves garlic, crushed; 1 large sweet onion; 1 lb ground lamb; juice of one lemon; 3 teaspoons The Spice House sesame seeds; 3 teaspoons The Spice House cinnamon; 3 teaspoons The Spice House ground coriander; 3 tablespoons The Spice House sumac; 14.5 oz can diced tomatoes; 1 cup rice; 7 red bell peppers; optional: grated Parmesan, Romano, or asiago cheese