These sweet shepherd’s peppers are stuffed three ways yet can be done as this trio or one , two or whatever at a time , just pick your faves 🙂
We will need to first fire roast the peppers ( ok over gas stove or just on broil in the oven if fire not available ) , get them in a zip lock bag to steam and then peel / clean seeds and ribs but !!! cut only one slit on the top ( maybe a T -cut so you can stuff them easily .
Have diced roasted lamb , pork tenderloin and chicken breast in separate bowls ; beef roast can be easily substituted for lamb if not a fan of lamb 🙂
Next , make a saucy stuffing helper from diced sweet onion , colored peppers , shredded carrots , diced ( peeled and deseeded Roma tomatoes .. 2 or 3 ) , diced canned tomatoes ( small can ) , diced scallions , fresh herbs such as basil / oregano ; sautee all that and then add a good splash of 35 % cream , add a little tsp or so of butter , a tbsp of brown sugar or honey ; off the heat add a little sour cream ( about 2 tbsp. ) .
Add a little of the sauce onto each bowl of diced meats and mix together , add shredded cheese ( such as mozzarella , fontina or havarty …or a mixture like Italiano ) .
Stuff the peppers and maybe add a little more cheese on top ; add a little of the sauce left over in a casserole dish , place the peppers nicely on and bake in the oven at 400 for about 15-20 mins. .
When dishing out , add a little more sauce if any left on the plate before you place the peppers ; best to served family style in the casserole dish so different meat flavors can be shared …. oh , so enjoyable …yum yum 🙂