Stuffed Green Peppers Recipe
Summary
Preparation Time5 MinCooking Time1 Hr 0 Min
Ready In1 Hr 5 MinDifficulty LevelEasy
Interest GroupEveryday
Ingredients
| Green peppers | 4 Large | |
| Salt and pepper | 1 | |
| Lamb | 1 Pound, ground | |
| Water | 1 | |
| Onion | 1 Large, chopped | |
| Mint | 1 Teaspoon, chopped | |
| Garlic | 4 Clove (20 gm), crushed | |
| Rice | 1⁄4 Cup (4 tbs), uncooked | |
| Tomato paste | 1 Tablespoon | |
| Olive oil | 2 Tablespoon |
Directions
Choose peppers that will stand upright if possible.
Cut off tops carefully and remove seeds and membranes.
Combine all other ingredients except oil and water, and stuff.
Arrange peppers in casserole with oil and 1/2 cup water.
Any leftover stuffing may be made into meatballs and placed between the peppers.
Bake in preheated moderate oven (350°F.) for 1 hour, adding more water if needed.
This same stuffing may be used for large zucchini, whole eggplant, and other vegetables.
Cut off tops carefully and remove seeds and membranes.
Combine all other ingredients except oil and water, and stuff.
Arrange peppers in casserole with oil and 1/2 cup water.
Any leftover stuffing may be made into meatballs and placed between the peppers.
Bake in preheated moderate oven (350°F.) for 1 hour, adding more water if needed.
This same stuffing may be used for large zucchini, whole eggplant, and other vegetables.
Chef
