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Spiced lamb-stuffed peppers.

Spiced Lamb-stuffed Peppers Garnish with pine nuts, if you like. 6 medium-size (about 2-1/2-in.) bell peppers, any color 1-1/2 pounds ground lean lamb 1 large onion, chopped 2 cups cooked rice 1/2 cup each catsup and raisins 1 teaspoon ground allspice 1/2 teaspoon each ground cumin, ground cinnamon, and black pepper 2 eggs Salt and cayenne

Cut bell pepper tops down just far enough to remove stems; pull out seeds. Rinse shells and stand them open end up in a shallow 1-1/2- to 2-quart casserole. Discard stems and finely chop remaining pepper.

Crumble lamb into a 10- to 12-inch frying pan. Cook over medium heat, stirring often, until meat is well browned. Add onion and chopped pepper. Cook, stirring, until onion is limp; remove from heat and discard fat. STir in rice, catsup, raisins, allspice, cumin, cinnamon, black pepper, eggs; blend well. Add salt and cayenne to taste.

Fill peppers equally with rice micture, packing lightly. Bake in a 375[deg.] oven until peppers are soft when pierced, 30 to 40 minutes. Serves 6.
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Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Sep 1, 1984
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