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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Grains 1 Servings

INGREDIENTS

1 lb Ground lamb
1/2 c Finely chopped red onion
1/3 c Minced fresh parsley
1/2 t Ground cinnamon
1/4 t Ground allspice
3 Garlic cloves, minced
1/4 c Fine dry breadcrumbs
1 Egg
1 t Ground black pepper
Medium-size red bell
peppers seeded

INSTRUCTIONS

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
1/4 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@lmco.com> on Aug 16, 1999, converted by MM_Buster
v2.0l.

A Message from our Provider:

“Most people want to serve God, but only in an advisory position.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1218
Calories From Fat: 666
Total Fat: 74.1g
Cholesterol: 489.9mg
Sodium: 630.8mg
Potassium: 1522.1mg
Carbohydrates: 35.9g
Fiber: 3.7g
Sugar: 2.2g
Protein: 96.9g


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