Lamb With Bell Peppers (agnello Con Peperoni)

Name: Lamb With Bell Peppers (agnello Con Peperoni)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red bell peppers; 2 yellow bell peppers; 2 lbs lamb, in 1 1nch cubes (lean, I use loin); ¼ cup olive oil; 4 garlic cloves, whole and peeled; 1 cup dry white wine; 2 cups tomatoes, seeded and chopped; 1 teaspoon salt (to taste); ½ teaspoon white pepper (to taste); boiling water, as needed

Servings: persons

1
Pre-heat oven to 425F.
2
When the oven has reached temperature, cut peppers in quarters and lay them skin side up on a foil-covered baking sheet; place in the oven and roast until the skins are blackened, about 15-20 minutes (see step 9 for continuing with pepper preparation).
3
Meanwhile, heat the oil in a large heavy-bottomed pot over moderate heat.
4
Add garlic cloves and saute until they turn golden; remove them and discard.
5
Increase the heat slightly, then add the lamb to the pot and saute until all the pieces are well browned (stirring as needed).
6
Add the white wine and continue to cook until the alcohol has cooked off, about 5 minutes (the raw alcohol smell will disappear).
7
Add the tomatoes, salt and pepper and cook for 10 minutes at a strong simmer (adjust heat if need be) and stirring often; your liquid should be cooking down, but not completely disappearing.
8
At this point, add enough boiling water just to cover the mixture; cover the pot, and simmer for 20 minutes, or until the meat becomes tender.
9
Remove peppers from the oven and place in a paper bag, or a bowl covered by a plate and allow to rest 10-15 minutes.
10
After this time, carefully remove the skins from the peppers, as well as seeds and stems.
11
Cut each quarter into three strips, and set aside.
12
When the lamb is cooked, add the pepper strips to the pot and continue to cook (lid off) only just until the peppers are warmed through and the sauce has considerably reduced (you don't want it to completely disappear, but you don't want it too liquid).
13
Check seasoning (salt and pepper) and add more if desired.
14
Serve and enjoy.

1001

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 red bell peppers, 2 yellow bell peppers, 2 lbs lamb, in 1 1nch cubes (lean, I use loin), ¼ cup olive oil, and more.

Yes, Lamb With Bell Peppers (agnello Con Peperoni) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!