Ingredients
-
5
-
1 1/2
-
1
-
1/2
-
3
-
2
-
1/4
-
1
-
1
-
1/4
-
2
-
-
-
-
Directions
Moroccan Spiced Lamb Stuffed Bell Peppers, I found this recipe online but I haven’t tried it It sounds delicious Let me know how it turns out , Just made this for dinner Delicious, and easy Will definitely have again Combination of spices enhanced the dish, but no one spice overtook the others , I find that the recipe is a little bland I increased the salt, cinnamon and cumin to double the quantity specified I increased and cayenne to a whole teaspoonful I didn’t like the texture of the peppers as suggested in the recipe and much preferred them baked in a fan oven at 180 degrees Celsius without blanching This leaves them with some nice texture I shall, the next time, try adding something extra such as pine nuts; perhaps freshly ground cumin seeds instead of ground cumin – much better pungency and flavour The butchers don’t have ground lamb in the UK so use a small joint and put it through a coarse mincer The quantities of rice and mint are after cooking and chopping respectively The first time I measured the rice before cooking and had far too much
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Steps
|
1
Done
|
Cut the Tops of the Peppers, Remove the Core & Seeds. |
|
2
Done
|
Place the Peppers in a Large Saucepan With Salted Water. (the Water Should Cover the Peppers.). |
|
3
Done
|
Bring the Water to a Boil, Then Cover and Simmer on Low 5 Minutes. Drain Peppers Upside Down on Paper Towels. |
|
4
Done
|
Brown Lamb and Garlic in a Large Skillet Over Medium Heat. |
|
5
Done
|
Remove from Heat; Stir in Lemon Juice, Mint, Spices, Cooked Rice and 3/4 Cup of the Broth. |
|
6
Done
|
Stuff Peppers With Mixture. Stand Stuffed Peppers in Remaining Broth in a Large Saucepan. |
|
7
Done
|
Bring to a Boil Then Reduce Heat to Low. Cover and Simmer 15-20 Minutes Until Peppers Are Just Tender. |
