We skipped the “Kidney Tour of Europe” in this volume, and instead focused on lamb. There is probably a recipe involving lamb kidneys, but we didn’t go that route. This is in the leftover lamb section. We used ground lamb, but I’m sure it would be great with chopped up lamb of any kind. We alternated yellow and green peppers. On the left – in the pan, awaiting sauce before cooking. On the right – the colorful and yummy finished product. No kidneys involved.