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Name: Lambstuffed Peppers
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 3 c Rice,cooked; 1 1/2 c Lamb,diced,cooked; 1/4 c Onion,chopped; 1 cn Tomato sauce(8oz); 1 ts Garlic salt; 2 tb olive oil; Water,boiling,salted; Salt to taste; 4 Green pepper,large; 2 tb Salad oil; Black Pepper to taste; 3/4 c Carrots,diced,cooked

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INGREDIENTS

3 c Rice,cooked
1 1/2 c Lamb,diced,cooked
1/4 c Onion,chopped
1 cn Tomato sauce(8oz)
1 ts Garlic salt
2 tb olive oil
Water,boiling,salted
Salt to taste
4 Green pepper,large
2 tb Salad oil
Black Pepper ; to taste
3/4 c Carrots,diced,cooked

Servings

INSTRUCTIONS

1. Cut tops from green peppers; remove seeds and membrane. 2. Cook green peppers, covered, in a small amount of boiling salted water 10 minutes; drain. 3. Combine oil and onion; saute until lightly browned. 4. Add carrots and rice; cook over low heat, stirring frequently, until rice is lightly browned. Add remaining ingredients; mix well. 5. Fill green peppers with lamb mixture; place in lightly greased shallow baking pan. 6. Bake in preheated 350F. oven 45 minutes.

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Nutrition

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Serving Size: 1 Serving (6g)
Recipe Makes: 4 Servings

Calories: 35
Calories from Fat: 35 (100%)

Amt Per Serving		% DV

	Total Fat 4g	5 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 1.9g
Cholesterol 0mg		0 %
Sodium 620.2mg		21 %
Potassium 0.5mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 35

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