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Lamb And Green Pepper Dinner

Western.Chefs's picture
Ingredients
  Water 1 Cup (16 tbs) (As Needed)
  Green peppers 6 Large, each cut into quarters
  Salt To Taste
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Interest: 
Everyday

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