Lamb And Green Pepper Dinner
|Water||1 Cup (16 tbs) (As Needed)|
|Green peppers||6 Large, each cut into quarters|
|Ground lamb||1 Pound|
|Onion||1 Large, chopped|
|Dried mint leaves||1 Tablespoon, crumbled|
|Garlic||1 Clove (5 gm), minced|
|Chicken flavor bouillon cubes||2 Tablespoon (Two Envelopes)|
|Cooked rice||2 Cup (32 tbs)|
|Dark seedless raisins||1⁄2 Cup (8 tbs)|
|Walnuts||1⁄2 Cup (8 tbs), chopped|
|Tomato||1 Medium, cut into wedges|
1. In 3-quart saucepan over high heat, in 1 inch boiling water, heat peppers to boiling. Reduce heat to low; cover and simmer 5 minutes. Drain; sprinkle with 1/2 teaspoon salt.
2. In 12-inch skillet over medium heat, cook ground lamb, onion, mint leaves, garlic, and 1/2 teaspoon salt, stirring occasionally, until lamb is browned. Add bouillon and 1 cup water; stir until bouillon is dissolved. Remove from heat and stir in rice, raisins, and walnuts.
3. Line bottom and sides of 12" by 8" baking dish with green peppers; spoon meat mixture over peppers; cover dish with foil. Bake in 350°F. oven 35 minutes or until mixture is hot. Arrange tomato wedges on mixture; cover; bake 5 minutes or until tomatoes are heated.