Stuffed Peppers with Lamb and Orzo Pasta

Ingredients:

• 4 large red bell peppers
• 1 tbsp unsalted butter
• 1 and 1/4 cups orzo pasta
• 3 - 4 cloves garlic, chopped
• 2 tbsp of water
• 340 g of minced lamb
• 2 sprigs of fresh marjoram or oregano, leaves picked and chopped (or 1.5 tsp dried herbs)
• 2 small sprigs of fresh rosemary, leaves picked and chopped
• 1/4 cup chopped fresh parsley
• 1/4 cup + 2 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 2 Cubanelle peppers or other mild-tasting roasting peppers, chopped
• 1 can (800 g) of tomato sauce
• 1 cup crumbled feta or goat cheese

Preparation:

1. Preheat oven to 190°C.
2. Trim the tops of the peppers and shake out the seeds and membranes. If necessary, carefully trim the bottoms to keep the peppers standing upright and prevent them from falling over. Place a steamer basket or colander a few inches above the simmering water in the pan. Place the peppers in the steamer and cover with a lid. Steam for 10 minutes and transfer the peppers to a baking dish.
3. In a saucepan with a tight-fitting lid, heat 1 tablespoon of butter over medium heat. Add the orzo pasta and lightly fry, then add half the garlic and stir. After 30 seconds, stir in the water. Bring to a boil and reduce the heat. Cover and simmer for 15 minutes. Transfer the orzo pasta to a baking sheet and let cool.
4. Place the lamb farro in a bowl and add the cooled orzo pasta. Sprinkle with half the marjoram, rosemary, 2 tablespoons of parsley, and salt and pepper to taste; toss to combine. Stuff the peppers with the filling. Drizzle the peppers with 1/4 cup of olive oil, about 1 tablespoon per pepper. Place the peppers in a baking dish and bake for 50 minutes to 1 hour, until the edges are crispy.
5. Meanwhile, heat the remaining 2 tablespoons of olive oil in a saucepan over medium-high heat. Add the onion, Cubanelle peppers, remaining garlic, and remaining marjoram and sauté until soft. Add the tomato sauce and season with salt and pepper.
6. Serve immediately or, if making ahead, cool the peppers and sauce and refrigerate.
7. To reheat, pour 0.5 cups of water into a baking dish and bake in a preheated oven at 190°C (375°F), covered with foil, until the peppers are heated through, about 30 minutes. Remove the foil and let the water evaporate, another 20 minutes. Reheat the sauce over medium heat.
8. Serve the peppers hot with the sauce. Sprinkle with crumbled feta.