LAMB STUFFED BELL PEPPERS II
These stuffed peppers are very tasty. I cut them top to bottom. They cook faster and look lovely. It is nice if you can mix red, yellow & Green peppers If you wish top them with some breadcrumbs mixed with parmesan cheese. They really don't need it but it gives a nice finishto them. I like golden raisins but dark are fine too. They look lovely on a buffet table. Use any type of pepper you like. Anaheim are really peppy or the long extra sweet red are good too. If you use the long peppers cut the bake time to 20 minutes. Their skin is thinner and needs less bake time
Provided by Bergy
Categories Lunch/Snacks
Time 50m
Yield 12 half peppers
Number Of Ingredients 9
Steps:
- Fry the lamb and onion in a non stick skillet until the lamb is lightly colored.
- Add nuts, raisins, spices, mix well and saute 1 minute, season with salt & pepper.
- Stuff the peppers, set into a lightly greased baking dish.
- Cover with foil.
- Bake in 375F oven for 30 minutes.
- Sprinkle on the lemon juice , not too much.
- Serve hot or at room temperature.
Nutrition Facts : Calories 202.2, Fat 14.5, SaturatedFat 5.1, Cholesterol 34.6, Sodium 31.5, Carbohydrate 9.8, Fiber 1.9, Sugar 5.6, Protein 9.5
SPICY LAMB-STUFFED PEPPERS
Make and share this Spicy Lamb-Stuffed Peppers recipe from Food.com.
Provided by JackieOhNo
Categories Lamb/Sheep
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 394.7, Fat 21.7, SaturatedFat 9.2, Cholesterol 115.2, Sodium 676.6, Carbohydrate 32.2, Fiber 3, Sugar 12.6, Protein 18.6
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