Stuffed Sweet Peppers Recipe
Stuffed Sweet Peppers is definitely worth the effort. Stuffed Sweet Peppers with the lamp and rice filling is something different and unique in my cookbook. Happy stuffing!
Summary
MethodBaked
Ingredients
1/2 pound lean ground lamb
4 sweet red peppers
1/2 cup cooked rice
1/2 cup minced onions
1/4 cup minced celery
1/2 cup finely diced carrots
1 1/2 teaspoons oregano
1 teaspoon thyme
1 teaspoon minced fresh parsley
3/4 cup water
Directions
Brown the lamb in a skillet coated with no-stick spray.
Remove the lamb from the pan and drain on paper towels.
Cut tops from the peppers and remove the seeds and spines.
Combine the rice, onions, celery, carrots, oregano, thyme, and parsley with the lamb.
Fill the peppers with the mixture and place in a baking dish with the water.
Cover and bake at 350° for 40 minutes, then uncover and bake for 15 minutes more so the tops will brown nicely.
Remove the lamb from the pan and drain on paper towels.
Cut tops from the peppers and remove the seeds and spines.
Combine the rice, onions, celery, carrots, oregano, thyme, and parsley with the lamb.
Fill the peppers with the mixture and place in a baking dish with the water.
Cover and bake at 350° for 40 minutes, then uncover and bake for 15 minutes more so the tops will brown nicely.
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