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1
Preheat the oven to 375 degrees F.
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2
Remove the tops from the peppers and scoop out the seeds and ribs.
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3
Carefully trim the bottoms if necessary to make peppers stand straight when upright.
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4
Place a steamer rack over a few inches of boiling water, or set a colander over a couple of inches boiling water in a large stock pot.
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5
Place the peppers in the steamer and cover.
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6
Steam 10 minutes, and remove to a baking dish or casserole.
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7
Heat 1 tablespoon butter in a saucepot with a tight-fitting lid over medium heat.
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8
Add the orzo and brown lightly, and then add 1/2 the garlic and stir.
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9
After 30 seconds stir in the water.
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10
Bring to a boil, and then reduce heat to a simmer, cover and cook 15 minutes.
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11
Spread the orzo onto a baking sheet and cool.
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12
Place the ground lamb in a bowl and add the cooled orzo.
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13
Season with 1/2 the marjoram, the rosemary, 2 tablespoons parsley, and season with salt, and pepper.
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14
Overstuff the peppers with the filling.
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15
Drizzle about 1/4 cup extra-virgin olive oil over the peppers, pouring about 1 tablespoon over top of each.
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16
Arrange the peppers in a casserole or small baking dish and roast 50 minutes to 1 hour, until crispy at the edges and cooked through.
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17
Meanwhile, heat the remaining 2 tablespoons extra-virgin olive oil in a saucepot over medium-high heat.
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18
Add the onions, cubanelle peppers, remaining garlic, remaining marjoram, and saute until soft.
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19
Add the tomato sauce, and season with salt, and pepper.
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20
Cool the peppers and sauce for a make-ahead meal or serve immediately.
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21
For reheating: Add 1/2 cup water to the baking dish, and place in a heated 375 degree F oven, covered until warmed throughout, about 30 minutes.
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22
Uncover and let the water evaporate, and crisp the top, 20 minutes more.
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23
Reheat the sauce over medium-low heat to heat through.
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24
Serve the peppers hot with sauce over top, or in a puddle underneath the peppers.
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25
Top with crumbled feta.
