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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Dierberg  2010 Chardonnay Santa Maria Valley
Dierberg 2010 Chardonnay
Dierberg
Santa Maria Valley

$24.00

Platinum
Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
Refugio Ranch 2009 Proprietary White Blend Ineseño
Refugio Ranch2009 Proprietary White Blend
Refugio Ranch
Ineseño

$14.99

Was $23.00
Last Call
Gold
Flegenheimer  Bros. 2010 Proprietary Red Blend Reserve - Australia
Flegenheimer Bros.2010 Proprietary Red Blend
Australia December 2013
Reserve - Australia

$25.00

Last Call
International
Martellotto 2012 Cabernet Franc M by Martellotto
Martellotto2012 Cabernet Franc
Martellotto Wines
M by Martellotto

$26.00

Gold
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Lamb Stuffed Peppers

Edward Sellers


Ingredients

1 Tbs. olive oil
1 medium onion, chopped
1 clove garlic, minced
6 medium green bell peppers
2 Tbs. chopped fresh dill
¾ tsp. salt
½ tsp. ground allspice
½ tsp. ground black pepper
1 cup cooked rice
8 oz. ground lamb
1 cup crumbled feta cheese
1 cup tomato sauce
1 cup cold water
1 Tbs. fresh lemon juice
1 tsp. white sugar


Instructions

Preheat oven to 375 degrees. Heat oil in large skillet over medium heat. Add onion and cook for 4-5 min. until just soft. Stir in garlic and cook 1-2 min. Slice tops off peppers remove seeds. Stand peppers upright in a 9x12 inch baking dish. In a large bowl, combine sautéed onions, dill, salt, allspice and pepper. Mix in rice and lamb, and fold in feta cheese. Stuff peppers with mixture. Mix tomato sauce with water, lemon juice, and sugar. Pour over peppers, allowing to pool in dish. Cover dish with foil. Bake peppers for 45 min. Uncover and bake 15 min. more, basting with sauce, until a meat thermometer inserted into the center of filling registers 160 degrees. Serve hot



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