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Stuffed Peppers

Selina Naturally, Chef: Carla Delangre
Pepper stuffed with Lamb
Serves 4
Prep time: 15 minutes
Total time: 45 minutes

4 large swiss chard leaves, with stem/spine removed
1 pound free range ground lamb
4 Portobello mushrooms
4 large sweet peppers, any color
cup fresh basil leaves, chopped
cup Italian pasta sauce
1 teaspoon dried oregano
1 teaspoon Flower of the Ocean
teaspoon dried chili flakes
teaspoon fresh ground black pepper
1-tablespoon sheep feta or grated Parmesan cheese
3 garlic cloves, minced
1 tablespoon olive oil
Extra Celtic Sea Salt and pepper for mushrooms

  1. Preheat oven to 400 degrees. Wash and dry swiss chard leaves and sweet peppers.
  2. Remove the spin of the swiss chard to allow the leaves to be more malleable, then set the leaves aside for later.
  3. Remove the stems and gills of the Portobello mushrooms and set these aside.
  4. Cut the tops of the sweet peppers off where the stems are and remove the ribs of the peppers to allow for a hollow "cup."
  5. Set the peppers in a glass-baking dish with cup side up.
  6. In a large mixing bowl add the lamb and mix in the basil leaves, pasta sauce, oregano, Flower of the Ocean, chili flakes, pepper, cheese and garlic. Mix until fully combined.
  7. Lay out the Swiss Chard leaves on a flat surface.
  8. Take around a cup of the lamb mixture and place it in one of the leaves.
  9. Wrap the leaf around the lamb like a burrito, then stuff it into one of the peppers.
  10. Repeat this process for all 4 peppers.
  11. Then season the mushrooms with olive oil, salt and pepper (and cayenne if you like more kick).
  12. Then top each pepper with a mushroom, faced down.
  13. Bake in the oven uncovered for 30-40 minutes. Serve hot!


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