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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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Vermeil  2009 Proprietary Red Blend XXXIV
Vermeil 2009 Proprietary Red Blend
Vermeil Wines
XXXIV

$39.00

Last Call
Platinum
Renteria 2012 Chardonnay Los Carneros
Renteria2012 Chardonnay
Renteria Wines
Los Carneros

$34.00

Last Call
Platinum
Campus Oaks 2012 Chardonnay Barrel Fermented
Campus Oaks2012 Chardonnay
Campus Oaks
Barrel Fermented

$15.00

Last Call
Gold
Chapel Hill 2012 Proprietary White Blend 'il Vescovo'  - Australia
Chapel Hill2012 Proprietary White Blend
Australia December 2013
'il Vescovo' - Australia

$20.00

Last Call
International
Santa Barbara Gift Set Collection 2 Accoladed Wines & Gourmet Delights
Santa Barbara Gift Set Collection
GMWC
2 Accoladed Wines & Gourmet Delights

$84.45

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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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