Stuffed peppers (using ground lamb)

Yield: 1 servings

Measure Ingredient
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 large Egg
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.

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