| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Casseroles, Lamb, Meats |
4 |
Servings |
INGREDIENTS
| 4 |
|
Green pepper,large |
|
|
Water,boiling,salted |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Salad oil |
| 3 |
c |
Rice,cooked |
| 1/4 |
c |
Onion,chopped |
| 3/4 |
c |
Carrots,diced,cooked |
| 1 1/2 |
c |
Lamb,diced,cooked |
| 1 |
cn |
Tomato sauce(8oz) |
| 1 |
ts |
Garlic salt |
|
|
Salt to taste |
|
|
Pepper to taste |
INSTRUCTIONS
1. Cut tops from green peppers; remove seeds and membrane.
2. Cook green peppers, covered, in a small amount of boiling salted water
10 minutes; drain.
3. Combine oil and onion; saute until lightly browned.
4. Add carrots and rice; cook over low heat, stirring frequently, until
rice is lightly browned. Add remaining ingredients; mix well.
5. Fill green peppers with lamb mixture; place in lightly greased shallow
baking pan.
6. Bake in preheated 350'F. oven 45 minutes.
A Message from our Provider:
“Jesus, what happened to your hands?#Little girl”