Best 2 Olive Lamb And Red Pepper Casserole Recipes

**Olive, Lamb, and Red Pepper Casserole: A Flavorful and Hearty Dish**

Looking for a delicious and easy-to-make casserole that combines the flavors of the Mediterranean? Look no further than this Olive, Lamb, and Red Pepper Casserole. This dish is packed with succulent lamb, tender bell peppers, juicy tomatoes, aromatic oregano, and briny Kalamata olives, all simmered together in a flavorful broth. Serve it over fluffy rice or mashed potatoes for a complete and satisfying meal. With its vibrant colors and enticing aromas, this casserole is sure to become a favorite in your kitchen.

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Here are our top 2 tried and tested recipes!

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.

OLIVE, LAMB, AND RED PEPPER CASSEROLE

Olive, Lamb, and Red Pepper Casserole image

A nice twist to an Italian casserole. This is one of those meals I made with the ingredients I had on hand. My family loved it and had me make more. I am not sure what type of cheese I first used. I purchased it as 'cheese ends' from the local market. It was crumbly and had a strong blue smell but was solid white; it was not feta.

Provided by JBBALUKONIS

Categories Spaghetti Squash Recipes

Time 2h45m

Yield 6

Number Of Ingredients 14

Ingredients

1 (2 pound) spaghetti squash, halved and seeded
1 tablespoon olive oil
1 pound ground lamb
1 tablespoon olive oil
½ small chopped red onion
2 red bell peppers, seeded and diced
5 cloves garlic, chopped
1 tablespoon dried basil
1 tablespoon chopped fresh rosemary
1 teaspoon dried oregano
salt and pepper to taste
12 ounces ricotta salata cheese, crumbled
12 pimento-stuffed green olives, sliced
1 (15 ounce) can tomato sauce

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil. Poke holes in the skin of the squash, and place onto the baking sheet cut-side down. Bake in the preheated oven until soft, about 1 hour. Turn the squash cut-side up, and allow to cool until cool enough to handle, about 30 minutes.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Stir in the ground lamb, and cook until browned and crumbly, about 7 minutes. Once browned, remove the lamb from the skillet and set aside. Heat the remaining 1 tablespoon of olive oil in the skillet over medium heat. Stir in the onion and bell peppers, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the garlic, basil, rosemary, and oregano. Season to taste with salt and pepper (remember that the ricotta salata is very salty). Continue cooking and stirring until the flavor of the garlic has mellowed, about 3 minutes more.
Scrape the flesh of the warm spaghetti squash into a large bowl. Separate the strands of the squash with a fork, and season with salt and pepper to taste. Place half of the squash into a 9x13 inch baking dish. Evenly spread with half of the lamb, half of the red pepper mixture, half of the olives, sprinkle with half of the cheese, and spread with half of the tomato sauce. Repeat the layers using the remaining squash, lamb, red pepper mixture, olives, cheese, and tomato sauce.
Bake the casserole in the preheated oven until hot and bubbly, about 30 minutes.

Nutrition Facts : Calories 430 calories, Carbohydrate 20.9 g, Cholesterol 101.1 mg, Fat 28.9 g, Fiber 2.3 g, Protein 23.7 g, SaturatedFat 13.7 g, Sodium 1235.5 mg, Sugar 7 g

Tips:

Choose high-quality ingredients: Use fresh, flavorful ingredients to ensure the best possible results. Look for high-quality lamb, ripe red peppers, and juicy tomatoes.

Brown the lamb thoroughly: Browning the lamb adds flavor and helps to seal in the juices. Make sure to brown the lamb in a hot skillet over medium-high heat until it is browned on all sides.

Don't overcrowd the pan: When browning the lamb, don't overcrowd the pan. This will prevent the lamb from browning properly and will result in a watery casserole.

Use a variety of vegetables: Feel free to add other vegetables to the casserole, such as zucchini, eggplant, or carrots. This will add more flavor and nutrition.

Season the casserole well: Don't be afraid to season the casserole well. Use a variety of herbs and spices, such as oregano, thyme, rosemary, garlic, and salt and pepper. This will help to create a flavorful dish.

Cook the casserole until the lamb is tender: The lamb should be cooked until it is tender and falls apart easily. This will usually take about 1 hour and 15 minutes.

Conclusion:

This olive, lamb, and red pepper casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. The lamb is tender and flavorful, the vegetables are colorful and crisp, and the sauce is rich and savory. Serve this casserole with a side of rice or potatoes for a complete meal.