| 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 | ts | Ground cinnamon |
| 1/4 | ts | Ground allspice |
| 3 | Garlic cloves; minced | |
| 1/4 | c | Fine dry breadcrumbs |
| 1 | lg | Egg |
| 1 | ts | 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:
“Some minds are like concrete, thy’re roughly mixed up and permanently set.”