Ingredients
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8
-
1 1/2
-
1
-
2
-
1/2
-
1/2
-
1
-
1/2
-
1/2
-
1/2
-
2
-
1 1/2
-
1/4
-
-
Directions
Spicy Lamb-Stuffed Peppers, These spicy stuffed peppers are a unique twist on the usual fare Posted for ZWT 6 , I doubled the recipe as wanted to use red, yellow, green peppers, but also the orange, black (dark purple) & white peppers my supermarket had I chopped some peppers to add to the mince as I wanted to keep ‘lids’ for lunchboxes for some used veggy-mince browned first & doubled the spices as it needs more taste Served with jacket spuds & salads & sprinkled with cheese I’ll try with tomato puree instead of ketchup next time, but it does give more taste – doesn’t thicken though Pepper heaven
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Steps
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1
Done
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Preheat Oven to 375 Degrees. Slice Off the Tops of the Bell Peppers and Remove the Seeds. Remove the Stems and Finely Chop the Cleaned Pepper Tops. Stand the Peppers, Cut End Up, in a 13x9-Inch Baking Dish That Has Been Sprayed With Nonstick Cooking Spray. |
|
2
Done
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Brown the Lamb in a Large Skillet Over Medium-High Heat For 5-7 Minutes, Until No Pink Remains, Stirring Often to Break Up the Meat; Drain the Liquid. Add the Onion and Chopped Pepper. Cook, Stirring, For About 5 Minutes, Until the Onion Is Tender; Remove from the Heat. Stir in the Rice, Ketchup, Raisins, Allspice, Cumin, Cinnamon, Black Pepper, and Eggs; Blend Well. Stir in the Salt and Cayenne Pepper. |
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3
Done
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Fill the Peppers With the Rice Mixture, Packing Lightly. Cover With Aluminum Foil and Bake For 40-50 Minutes, or Until the Peppers Are Soft and Can Be Pierced With a Fork. |
