Baked Stuffed Peppers
|Green peppers||3 Large|
|Boneless neck of lamb||1⁄2 Pound, in small cubes|
|Yellow onion||1 , chopped|
|Beef bouillon cubes||3|
|Parboiled mushrooms||1 Cup (16 tbs)|
|Canned peeled tomatoes||1 Pound (1 Can)|
|Chopped parsley||3 Ounce|
|Butter||1 1⁄2 Tablespoon|
1. Wash the peppers, cut in halves, and remove all seeds.
2. Fry lamb cubes, bacon strips, and chopped onion in the butter. Add tomatoes, mushrooms, parsley, and bouillon. Season and simmer for about 15 minutes.
3. Distribute the stuffing in the pepper halves and place them in an ovenproof dish. Dot with butter and pour on the liquid from the canned tomatoes.
4. Bake in a 400°F oven for about 30 minutes, basting with the tomato liquid a few times.