Lamb Stuffed Bell PeppersII
Recipe: #3434
December 10, 2011
Categories: Lamb/Mutton, Onions, Peppers, Thanksgiving, Oven Bake, Gluten-Free, No Eggs, Non-Dairy, Kosher Meat, more
"I like to cut the peppers top to bottom - they cook faster, hold more stuffing and look attractive. I do not pre-steam them becuse I like some crunch left in them but if you like well done then steam them for 5 minutes after you have cut and cleaned them. If you like mix some parmesan cheese with Panko crumbs sprinkle on for the last 10 minutes of baking, foil removed"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (172.5 g)
- Calories 283.4
- Total Fat - 21 g
- Saturated Fat - 7.9 g
- Cholesterol - 51.7 mg
- Sodium - 663.7 mg
- Total Carbohydrate - 11.4 g
- Dietary Fiber - 3.5 g
- Sugars - 7.2 g
- Protein - 13 g
- Calcium - 63.2 mg
- Iron - 1.5 mg
- Vitamin C - 11.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Fry the lamb and onion in a non stick pan until the lamb is cooked and the onions are translucent
Step 2
Add nuts, raisins, spices, mix well saute 1 minute season with salt and pepper
Step 3
Stuff the peppers and place in an oven proof dish, cover with foil
Step 4
Bake in 375f for 30 minutes
Step 5
Sprinkle on the lemon juice serve hot
Tips
No special items needed.
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