Lambstuffed peppers
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Green pepper,large | |
| Water,boiling,salted | ||
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Salad oil |
| 3 | cups | Rice,cooked |
| ¼ | cup | Onion,chopped |
| ¾ | cup | Carrots,diced,cooked |
| 1½ | cup | Lamb,diced,cooked |
| 1 | can | Tomato sauce(8oz) |
| 1 | teaspoon | Garlic salt |
| Salt to taste | ||
| Pepper to taste | ||
Directions
1. Cut tops from green peppers; remove seeds and membrane.
2. Cook green peppers, covered, in a small amount of boiling salted water 10 minutes; drain.
3. Combine oil and onion; saute until lightly browned.
4. Add carrots and rice; cook over low heat, stirring frequently, until rice is lightly browned. Add remaining ingredients; mix well.
5. Fill green peppers with lamb mixture; place in lightly greased shallow baking pan.
6. Bake in preheated 350'F. oven 45 minutes.