Printer Friendly

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.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:recipe
Publication:Sunset
Date:Sep 1, 1984
Words:179
Previous Article:Carrot-zucchini cake.
Next Article:Zucchini omelets.
Topics:


Related Articles
Fabulous fish.
Australian ways with lamb.
Crusted lamb and potatoes.
How to make sausage Veronesa.
Russian freedom sausage.
How to make "breakfast" sausage.
Make venison sausage.
Sausage Veronesa.
Russian Freedom Sausage.
City star Ledley scores a spicy treat!

Terms of use | Copyright © 2016 Farlex, Inc. | Feedback | For webmasters