Lamb And Green Pepper Dinner Recipe
Ingredients
Water
6 large green peppers, each cut into quarters
Salt
1 pound ground lamb
1 large onion, chopped
1 tablespoon dried mint leaves, crumbled
1 garlic clove, minced
2 chicken-flavor bouillon cubes or envelopes
2 cups cooked rice
1/2 cup dark seedless raisins
1/2 cup walnuts, chopped
1 medium-sized tomato, cut into wedges
Directions
1. In 3-quart saucepan over high heat, in 1 inch boiling water, heat peppers to boiling. Reduce heat to low; cover and simmer 5 minutes. Drain; sprinkle with 1/2 teaspoon salt.
2. In 12-inch skillet over medium heat, cook ground lamb, onion, mint leaves, garlic, and 1/2 teaspoon salt, stirring occasionally, until lamb is browned. Add bouillon and 1 cup water; stir until bouillon is dissolved. Remove from heat and stir in rice, raisins, and walnuts.
3. Line bottom and sides of 12" by 8" baking dish with green peppers; spoon meat mixture over peppers; cover dish with foil. Bake in 350°F. oven 35 minutes or until mixture is hot. Arrange tomato wedges on mixture; cover; bake 5 minutes or until tomatoes are heated.
2. In 12-inch skillet over medium heat, cook ground lamb, onion, mint leaves, garlic, and 1/2 teaspoon salt, stirring occasionally, until lamb is browned. Add bouillon and 1 cup water; stir until bouillon is dissolved. Remove from heat and stir in rice, raisins, and walnuts.
3. Line bottom and sides of 12" by 8" baking dish with green peppers; spoon meat mixture over peppers; cover dish with foil. Bake in 350°F. oven 35 minutes or until mixture is hot. Arrange tomato wedges on mixture; cover; bake 5 minutes or until tomatoes are heated.
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