Yield: 1 servings
|1 pounds||Ground lamb|
|½ cup||Finely chopped red onion|
|⅓ cup||Minced fresh parsley|
|½ teaspoon||Ground cinnamon|
|¼ teaspoon||Ground allspice|
|3||Garlic cloves; minced|
|¼ cup||Fine dry breadcrumbs|
|1 teaspoon||Ground black pepper|
|Medium-size red bell peppers; seeded|
Preheat oven to 350°F. Mix first 9 ingredients in large bowl until well blended.
Note: Add hot peppers to taste
Fill pepper with mixture, dividing equally and mounding slightly. Arrange in 13 x 9 x 2-inch baking dish. (Can be made 1 day ahead. Cover; chill.) Bake peppers uncovered until tops are browned and thermometer inserted into filling registers 165°F., about 1 hour. Transfer peppers to platter.
Garnish with rosemary sprigs and serve.
Note: Variation add can of cut up stewed tomatoes, pour over top of peppers while cooking - When peppers are done, remove from baking dish & keep warm ~ Place baking dish (w/tomatoes in it) over med-high heat Mix 2 TBS corn starch with ¼ cup water, mix thoroughly Add to tomatoes and stir till thickened (adjust flavor w/salt & pepper) Serve sauce w/peppers Posted to CHILE-HEADS DIGEST by "Bloechl, Sharen Rund" <sharen.rund.bloechl@...> on Aug 16, 1999, converted by MM_Buster v2.0l.