Lamb-Stuffed Peppers

Amity said in one of her posts that "one should never photograph brown food" and I probably should have heeded her advice.

As we make the change to eating grass-fed and local meat, we have expanded our food choices to include lamb. I have always resisted eating lamb--as a life-long chronic insomniac I am somewhat protective of all the sheep that I have counted. But Michael Pollan was very convincing in The Omnivore's Dilemna.

Lamb Stuffed Peppers
1 lb. ground lamb
1 onion
2 cloves garlic
2 cups brown rice
1 can organic chopped tomatoes
season with oregano, salt and maple pepper

Brown the onion and the garlic with the lamb, add the seasoning and the rice and tomatoes. Simmer while the peppers are softening up in boiling water. Remove the peppers from the water, fill with the meat mixture and bake. For a little extra something, I sliced the peppers in half and topped them with a slice of provolone cheese before baking.