Serves 6


6 large bell peppers

1.5 tablespoons unsalted butter

2 tablespoons extra virgin olive oil + extra for drizzling

1.5 cups cooked wild rice

4 garlic cloves, chopped

1 small yellow onion, chopped

2 cups chopped mushrooms

16 oz ground lamb

kosher salt and freshly ground black pepper

2 sprigs fresh marjoram or oregano, leaves picked and chopped, or 1.5 teaspoons dried

2 sprigs fresh rosemary, leaves picked and finely chopped

¼ cup chopped fresh flat-leaf parsley

6 oz soft goat cheese (we use Kenne by Tomales Farmstead Creamery)

¾ cup water



Preheat the oven to 375 degrees F

Remove the tops from the peppers and scoop out the seeds and ribs. Place them upright into a baking or casserole dish.

Heat the butter and olive oil in a large skillet and add the onion, garlic and mushrooms and saute until softened, about 7 minutes. Add lamb and saute til lamb is brown, about 5-7 more minutes. Remove from heat and add rice, herbs and salt and pepper and stir to combine. Fill peppers half-way with rice and lamb mixture, then add .5 oz of cheese to each pepper, then fill to the top with rice and lamb mixture. Top with another .5 oz of cheese and drizzle olive oil over peppers. Pour the water in the bottom of the casserole dish, and cover the peppers with tin foil. Roast for about 45 mins to 1 hour. Take foil off of the peppers and place under the broiler until the cheese is melted and the edges of the peppers are charred and crispy, about 3 minutes.