Char-Grilled Baharat Lamb-Stuffed Romano Peppers over Ice-Whipped Tahini
Growing up, stuffed peppers usually meant soft, braised bell peppers swimming in tomato sauce. Not in my kitchen. We take long, sweet Romano peppers, stuff them aggressively with heavily spiced ground lamb, pine nuts, and tart barberries, and throw them straight onto a roaring grill. The pepper skin blisters and sweetens while the lamb fat renders, basting the meat in its own smoky juices. We lay them over a massive, swooping pool of ice-whipped lemon tahini and finish with a heavy hand of pomegranate arils and tearing mint.
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Timeline
Ingredients
- 1 lb ground lamb(Preferably 80/20 blend for juiciness)
- 1/2 medium red onion(Finely grated and squeezed of excess moisture)
- 4 cloves garlic(Finely minced or grated, divided)
- 1/2 cup pine nuts(Toasted, divided)
- 1/4 cup barberries or dried currants(If using barberries, soak in warm water for 10 mins and drain)
- 1 tbsp baharat spice blend(Middle Eastern seven-spice)
- 1 tbsp pomegranate molasses
- 1/2 cup fresh parsley(Finely chopped, divided)
- 1 1/2 tsp kosher salt(Divided)
- 4 large Romano peppers(Long, sweet red or orange peppers)
- 3 tbsp olive oil(Divided)
- 1/2 cup tahini paste(High quality, well-stirred)
- 3 tbsp lemon juice(Freshly squeezed)
- 1/3 cup ice water(Keeps the tahini ultra-white and fluffy)
- 1 tbsp harissa paste(Rose harissa if you have it)
- 1/2 cup fresh mint(Torn, for garnish)
- 1/3 cup pomegranate arils(For garnish)
Instructions
- 1
Preheat your outdoor grill or a heavy cast-iron grill pan over medium-high heat. You want it roaring hot so we can get proper char marks.
15 min
Tip: If using an outdoor grill, make sure your grates are well-oiled before preheating.
- 2
In a large bowl, combine 1 lb ground lamb, the grated 1/2 medium red onion, 2 cloves garlic, 1/4 cup pine nuts, 1/4 cup barberries or dried currants, 1 tbsp baharat spice blend, 1 tbsp pomegranate molasses, 1/4 cup fresh parsley, and 1 tsp kosher salt. Use your hands to mix vigorously for about a minute until it becomes slightly tacky—this helps the meat hold together inside the pepper.
10 min
Tip: Don't skip squeezing the liquid out of the grated onion! Too much moisture will steam the meat instead of grilling it.
- 3
Take the 4 large Romano peppers and cut a single slit down the length of each, leaving the stem intact. Carefully scoop out the seeds and ribs. Divide the lamb mixture into four portions and stuff each pepper generously, pressing the meat in so it sits flush with the opening. Brush the outsides of the peppers with 1 tbsp olive oil.
10 min
Tip: Romano peppers are more delicate than bell peppers, so be gentle when removing the seeds to keep the pepper intact.
- 4
Place the stuffed peppers directly onto the hot grill, seam-side up first. Grill for about 5 minutes until the bottom is beautifully charred, then carefully turn them. Continue to grill, turning occasionally, until the peppers are blistered all over and the lamb is cooked through and caramelized. This will take about 15-20 minutes total.
20 min
Tip: Don't panic if the pepper skin gets completely black in spots—that char is essential for the sweet, smoky flavor we want.
- 5
While the peppers are grilling, make the tahini base. In a medium bowl, whisk together the 1/2 cup tahini paste, 3 tbsp lemon juice, the remaining 2 cloves garlic, and the remaining 1/2 tsp kosher salt. The mixture will seize up and look thick. Slowly stream in the 1/3 cup ice water while whisking vigorously until it transforms into a pale, velvet-smooth cloud.
5 min
Tip: Ice water is the secret to fluffy, bright white tahini. If it still seems too thick, add another tablespoon of ice water.
- 6
In a small bowl, stir together the 1 tbsp harissa paste and the remaining 2 tbsp olive oil to create a quick, fiery harissa oil for finishing.
2 min
Tip: Adjust the ratio of oil to harissa depending on how spicy your brand of harissa is.
- 7
To plate, swoosh the whipped tahini extravagantly across a large serving platter. Arrange the hot, char-grilled peppers right on top of the tahini. Scatter the remaining 1/4 cup pine nuts, remaining 1/4 cup fresh parsley, 1/2 cup fresh mint, and 1/3 cup pomegranate arils over the whole dish. Finally, drizzle the harissa oil over the peppers and tahini.
5 min
Tip: Plate this while the peppers are piping hot so the lamb fat slightly melts into the cool tahini.
Chef's Notes
In London, getting outside to grill is a gamble, but when the sun shines, this is the first thing I make. It takes me straight back to the smoking mangals of Tel Aviv. If you can't find Romano peppers, you can use regular bell peppers, but you'll need to increase the cooking time slightly and cook them covered for a few minutes so the thicker flesh softens properly.
Frequently Asked Questions
How long does Char-Grilled Baharat Lamb-Stuffed Romano Peppers over Ice-Whipped Tahini take to make?
Char-Grilled Baharat Lamb-Stuffed Romano Peppers over Ice-Whipped Tahini takes about 40 minutes total. That includes 20 minutes of prep and 20 minutes of cooking.
How many servings does this recipe make?
This recipe makes 4 servings.
What skill level is needed for Char-Grilled Baharat Lamb-Stuffed Romano Peppers over Ice-Whipped Tahini?
This recipe is rated medium — it's intermediate, requiring some cooking experience.
What ingredients do I need for Char-Grilled Baharat Lamb-Stuffed Romano Peppers over Ice-Whipped Tahini?
The main ingredients are: ground lamb, red onion, garlic, pine nuts, barberries or dried currants, baharat spice blend, pomegranate molasses, fresh parsley, kosher salt, Romano peppers, olive oil, tahini paste, lemon juice, ice water, harissa paste, fresh mint, pomegranate arils.
What type of meal is Char-Grilled Baharat Lamb-Stuffed Romano Peppers over Ice-Whipped Tahini?
Char-Grilled Baharat Lamb-Stuffed Romano Peppers over Ice-Whipped Tahini is categorized as: dinner.
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