Lamb And Rice Stuffed Peppers

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4 large red bell peppers

1 tablespoon unsalted butter

1 1/4 cups orzo pasta

3 to 4 cloves garlic, chopped

2 cups water

12 ounces ground lamb

Kosher salt and freshly ground black pepper

2 sprigs fresh marjoram or oregano, leaves picked and chopped or 1 1/2 teaspoons dried

2 small sprigs fresh rosemary, leaves picked and finely chopped

1/4 cup chopped fresh flat-leaf parsley

1/4 cup, plus 2 tablespoons extra-virgin olive oil

1 onion, chopped

2 cubanelle peppers or mild frying peppers, chopped

1 (28-ounce) can tomato sauce

1 cup crumbled feta cheese or goat cheese

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