After salivating over this lamb sausage, feta, and romesco pizza, I had a hankering for the ground meat myself. I was all set to go for kabob e kubideh until I spotted a recipe for the appetizer of my dreams — gyro jalapeno poppers, stuffed with red onion, oregano, and ground lamb. My stomach made the ultimate vote: Greek-style stuffed lamb poppers it was!
Prepping jalapenos for poppers can be a bit gnarly. By the fourth chile or so, I could feel the capsaicin gripping the back of my throat and olfactory system as I ripped out its seeds and veins. But the end result is so very worth it: it's a heartier, more captivating version of the addictive appetizer. Curious to see how it's made? Just keep reading.
12 jalapeño peppers Makes 4 to 6 servings as an appetizer.
8 ounces cream cheese, at room temperature
3/4 cup cooked ground lamb
2 tablespoons finely chopped red onion
1/2 teaspoon dried oregano leaves
1/2 teaspoon kosher salt
12 jalapeño peppers
Makes 4 to 6 servings as an appetizer.