Stuffed Sweet Peppers
|Lean ground lamb||1⁄2 Pound|
|Sweet red peppers||4|
|Cooked rice||1⁄2 Cup (8 tbs)|
|Minced onions||1⁄2 Cup (8 tbs)|
|Minced celery||1⁄4 Cup (4 tbs)|
|Finely diced carrots||1⁄2 Cup (8 tbs)|
|Oregano||1 1⁄2 Teaspoon|
|Minced fresh parsley||1 Teaspoon|
|Water||3⁄4 Cup (12 tbs)|
Brown the lamb in a skillet coated with no-stick spray.
Remove the lamb from the pan and drain on paper towels.
Cut tops from the peppers and remove the seeds and spines.
Combine the rice, onions, celery, carrots, oregano, thyme, and parsley with the lamb.
Fill the peppers with the mixture and place in a baking dish with the water.
Cover and bake at 350° for 40 minutes, then uncover and bake for 15 minutes more so the tops will brown nicely.