Lamb & Zucchini Stuffed Peppers


Mary Pratt of Elihu Farm sells pastured grass-fed lamb, including many different cuts of lamb such as hot Italian and chorizo sausage. These spicy sausages are a perfect flavorful ingredient in the recipe below. If you’ve had lamb before and don’t like the strong flavor, then you need to give Elihu Farm lamb a try. Mary says she has seen many people change their minds about lamb after tasting her mild tasting lamb. Since her lambs are grass-fed and pastured their meat is leaner and has a delicious flavor.

The warm and rainy weather this summer has been perfect growing conditions for zucchini. You’ll have no problem finding zucchini at the market as well as onion, garlic and tomatoes to make the Lamb & Zucchini Stuffed Peppers.

Lamb & Zucchini Stuffed Peppers

1 cup chopped onion*

1 teaspoon minced garlic*

1 teaspoon olive oil

1 pound hot Italian or Chorizo lamb sausage*

1 cup peeled chopped tomatoes*

1½ pound diced zucchini*

¼  cup sherry (optional)

1 tablespoon each fresh thyme and oregano

2 tablespoons fresh parsley

6 large sweet peppers*

Cook onion and garlic in olive oil in a skillet on medium heat for 3-5 minutes.  Add zucchini, cook for 5-10 minutes.  Remove lamb sausage from casing, add to onion and zucchini, cook until lightly browned, pour off excess fat.  Add chopped tomatoes and sherry, if desired.  Cover and simmer for 10 minutes, uncover, and cook for 10-15 minutes longer to evaporate liquid.  Add herbs and ground pepper to taste during last 5 minutes of cooking.  Slice top off peppers, remove seeds, stuff with lamb and zucchini mixture.  Bake in a preheated 375° oven for 20 minutes or until heated through.

Makes 6 servings.

Per Serving: 330 calories; 24 g fat (9 g sat), 55 mg cholesterol; 16 g carbohydrate; 14 g protein; 4 g fiber; 630 mg sodium.

Ingredients marked with an asterisk (*) are available at the Saratoga Farmers’ Market.  For information about food and nutrition contact Diane Whitten at Cornell Cooperative Extension at 885-8995 or email