Lamb, Feta And Pepper Pilaf

• 2/3 pound roasted red peppers in olive oil
• 1/2 pound ground lamb lean
• 1/3 pound long-grain rice
• 1 onion chopped
• 1 tablespoon oregano chopped
• 1 1/4 cups vegetable stock
• 1/2 pound leeks sliced
• 1/4 pound feta cheese crumbled
• oregano sprigs, to garnish

1. Drain the peppers, reserving the oil, and cut into small pieces. Heat 3 tbsp of the reserved oil in a frying pan and fry the lamb, breaking it up with a wooden spoon until browned. Stir the rice, onion and oregano into the pan and pour in the stock. Bring to a simmer and cook gently for 10 mins. Add the leeks and cook for 10 more mins until the rice is tender, adding a little more stock or water if the pan gets dry. Stir in the peppers and season to taste. Scatter the cheese on top and cook for 2 more mins. Garnish with oregano and serve.

red peppers, lean, longgrain rice, onion, oregano, vegetable stock, leeks, feta cheese, oregano sprigs

Taken from www.yummly.com/recipe/Lamb_-Feta-and-Pepper-Pilaf-1411805 (may not work)