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Name: Stuffed Peppers (Using Ground Lamb)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/4 ts Ground allspice; 1/2 ts Ground cinnamon; 1/2 c red onion Finely chopped; medium red bell; 1/4 c Fine dry breadcrumbs; 3 Garlic minced; 1 lg Egg; 1 ts Black Pepper ground; 1 lb Ground lamb; 1/3 c fresh parsley Minced

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INGREDIENTS

1/4 ts Ground allspice
1/2 ts Ground cinnamon
1/2 c red onion ; Finely chopped
medium red bell
1/4 c Fine dry breadcrumbs
3 Garlic ; minced
1 lg Egg
1 ts Black Pepper ; ground
1 lb Ground lamb
1/3 c fresh parsley ; Minced

INSTRUCTIONS

Preheat oven to 350F. Mix first 9 ingredients in large bowl until well blended. Note: Add hot peppers to taste Fill pepper with mixture, dividing equally and mounding slightly. Arrange in 13 x 9 x 2-inch baking dish. (Can be made 1 day ahead. Cover; chill.) Bake peppers uncovered until tops are browned and thermometer inserted into filling registers 165F., about 1 hour. Transfer peppers to platter. Garnish with rosemary sprigs and serve. Note: Variation add can of cut up stewed tomatoes, pour over top of peppers while cooking - When peppers are done, remove from baking dish & keep warm ~ Place baking dish (w/tomatoes in it) over med-high heat Mix 2 TBS corn starch with 1/4 cup water, mix thoroughly Add to tomatoes and stir till thickened (adjust flavor w/salt & pepper) Serve sauce w/peppers Posted to CHILE-HEADS DIGEST by "Bloechl, Sharen Rund" on Aug 16, 1999, converted by MM_Buster v2.0l.

NOTES

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Stuffed Peppers (Using Ground Lamb)

1/4 ts Ground allspice
1/2 ts Ground cinnamon
1/2 c red onion Finely chopped
 medium red bell
1/4 c Fine dry breadcrumbs
3 Garlic minced
1 lg Egg
1 ts Black Pepper ground
1 lb Ground lamb
1/3 c fresh parsley Minced

Preheat oven to 350F. Mix first 9 ingredients in large bowl until well  blended.    Note: Add hot peppers to taste    Fill pepper with mixture, dividing equally and mounding slightly. Arrange  in 13 x 9 x 2-inch baking dish. (Can be made 1 day ahead. Cover; chill.)    Bake peppers uncovered until tops are browned and thermometer inserted into  filling registers 165F., about 1 hour. Transfer peppers to platter.  Garnish with rosemary sprigs and serve.    Note: Variation add can of cut up stewed tomatoes, pour over top of peppers  while cooking - When peppers are done, remove from baking dish & keep warm  ~ Place baking dish (w/tomatoes in it) over med-high heat Mix 2 TBS corn  starch with 1/4 cup water, mix thoroughly Add to tomatoes and stir till  thickened (adjust flavor w/salt & pepper) Serve sauce w/peppers    Posted to CHILE-HEADS DIGEST by "Bloechl, Sharen Rund"  <sharen.rund.bloechl@lmco.com> on Aug 16, 1999, converted by MM_Buster  v2.0l.

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Nutrition

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Serving Size: 1 Serving (639g)
Recipe Makes: 1

Calories: 1508
Calories from Fat: 1006 (67%)

Amt Per Serving		% DV

	Total Fat 111.7g	149 %
	Saturated Fat 47.6g	238 %
	Monounsaturated Fat 45.3g
	Polyunsanturated Fat 9.6g
Cholesterol 538.5mg		166 %
Sodium 556.6mg		19 %
Potassium 1417.1mg		37 %
Total Carbohydrate 35g		10 %
	Dietary Fiber 4.8g	19 %
	Sugars, other 30.2g
Protein 86.6g		124 %
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: 1508

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