Best Lamb And Red Pepper Fajitas Recipes

GREEK-STYLE STUFFED PEPPERS

Greek-Style Stuffed Peppers image

The bounty of peppers found at the local farmers market in the early fall, combined with some standard Greek ingredients, creates a dish that bursts with color and fresh flavor. -Renee Murby, Johnston, Rhode Island

Provided by Taste of Home

Categories Dinner

Time 5h

Yield 8 servings.

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 small fennel bulb, chopped
1 small red onion, chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3 garlic cloves, minced
2 each medium sweet yellow, orange, red and green peppers
1 can (28 ounces) crushed tomatoes, divided
1 pound ground lamb
1 cup cooked barley
1 cup crumbled feta cheese, plus more for serving
1/2 cup Greek olives, chopped
1-1/2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
Chopped fresh parsley, optional

Steps:

In a large skillet, heat oil over medium-high heat. Add fennel and onion; cook and stir until tender, 6-8 minutes. Add spinach and garlic; cook 1 minute longer. Cool slightly., Cut and reserve tops from peppers; remove and discard seeds. Pour 1 cup crushed tomatoes into bottom of a 6- or 7-qt. slow cooker. In a large bowl, combine lamb, barley, 1 cup feta cheese, olives and seasonings; add fennel mixture. Spoon mixture into peppers; place in slow cooker. Pour remaining crushed tomatoes over peppers; replace pepper tops. Cook, covered, on low 4-1/2 to 5-1/2 hours, until peppers are tender. Serve with additional feta and, if desired, chopped parsley.

Nutrition Facts : Calories 313 calories, Fat 16g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 684mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 8g fiber), Protein 17g protein. Diabetic exchanges

LAMB FAJITAS

Lamb Fajitas image

This is a tasty alternative to beef or chicken. I got this recipe from a friend.-Bonnie Hiller, Powell, Wyoming

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 boneless leg of lamb or lamb shoulder (3 to 4 pounds)
1/2 cup canola oil
1/2 cup lemon juice
1/3 cup soy sauce
1/3 cup packed brown sugar
1/4 cup vinegar
3 tablespoons Worcestershire sauce
1 tablespoon ground mustard
1/2 teaspoon pepper
1 large green pepper, sliced
1 large sweet red pepper, sliced
1 large onion, sliced
16 flour tortillas (7 inches), warmed
Chopped tomato and cucumber, optional

Steps:

Cut lamb into thin bite-size strips. In a large resealable plastic bag, combine the oil, lemon juice, soy sauce, sugar, vinegar, Worcestershire, mustard and pepper; add lamb. Seal bag and turn to coat; refrigerate for 3 hours, turning occasionally. , Transfer lamb and marinade to a Dutch oven or large saucepan; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until meat is tender. Add peppers and onion; cook 4 minutes longer or until vegetables are crisp-tender. , Using a slotted spoon, place meat and vegetables on tortillas; top with tomato and cucumber if desired. Fold in sides of tortilla.

Nutrition Facts :

LAMB AND RED PEPPER STEW

Lamb and Red Pepper Stew image

A lip-smacking lamb stew in a wine sauce, served with meltingly sweet red and yellow peppers. Serve with creamy mash and seasonal veggies.

Provided by English_Rose

Categories Lamb/Sheep

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

5 tablespoons olive oil
2 onions, finely chopped
2 garlic cloves, finely chopped
1 1/2 lbs lamb, boneless, cut into bitesize cubes
3 tablespoons flour
1 1/4 cups red wine
1 1/4 cups chicken broth
1 red pepper, deseeded and cut into 1in squares
1 yellow pepper, deseeded and cut into 1in squares
salt & freshly ground black pepper

Steps:

Heat 2 tablespoons of the olive oil in a large high-sided frying pan over medium heat. Add about three quarters of the onion and all of the garlic. Gently fry for about 5 minutes until soft.
Meanwhile, lightly dust the lamb with flour. Heat a little more olive oil in another pan over high heat. Add the lamb chunks in batches and cook, turning, until evenly browned. Season with salt and pepper and set aside.
Using the pan in which you've just cooked the lamb, turn up the heat, add one third of the wine, stirring and scraping the meat residue from the bottom of the pan. Allow to reduce for a minute or two.
Stir the lamb and the reduced wine into the onions. Cook over medium heat for 20 minutes.
Add the remaining wine to the lamb pan and allow the alcohol to evaporate. Then add the chicken broth and bring to a simmer.
Cover the pan and gently braise the lamb over very low heat for 1 hour 30 minutes, stirring every 30 minutes or so.
When the lamb has been cooking for about an hour, heat a little more oil in a pan over medium heat. Add the peppers and the remaining onion. Cover and cook over low heat for 15-20 minutes until soft.
Check the lamb seasoning before serving.
Place the peppers on individual serving plates and spoon the lamb on top. Finish with the cooking sauce and a touch of olive oil.