Peppers stuffed with lamb and rice

  • 1 lb ground lamb
  • 1/2 cup rice
  • 1 large tomato grated so skin is removed
  • 1 small onion grated
  • nice bunch of fresh italian parsley, chopped
  • 8 small (small fist) peppers…can use variety of color/shape
  • olive oil
  • salt

Combine rice, grated tomato, grated onion and 1/4 cup of water, 1/2 Tbsp olive oil in a sauce pan and gently boil until rice is just cooked ~ 15 -20 min. Cut the tops off of the peppers, take out all seeds and ribs.  Trim the edges of the tops and throw the stem away.  Finely chop these pieces of the peppers. Brown the lamb in a skillet, breaking it into very small pieces.  When meat is nearly browned, toss in pepper pieces and saute with meat until just softened.  Stir in cooked rice/tomato/onion mixture and parsley.  Add salt to taste. Spoon mixture into peppers, stuff well. If possible place with opening down.  (some peppers are oblong and this cannot be done–no worries–just add a few Tbsp of water in the pan). Drizzle with some olive oil, sprinkle with sea salt and bake for about an hour at 350 deg..until pepper is easily pierced with fork.  For last 5-10 minutes put on convection or broiler to brown the peppers just a bit.

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