| 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.
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