|Peppers/8 small peppers||4 Large|
|Lean ground beef||1 Pound (450 Gram)|
|Lemon||1 , rind grated and juice|
|Rice||125 Gram, washed and drained (2/3 Cup)|
|Dried mint||1 Teaspoon|
|Olive oil||2 Tablespoon|
|Tomato paste||2 Tablespoon, mixed in 1 cup (250 ml) water|
Cut the tops off the peppers and remove the seeds and pith.
Reserve the tops.
Put the ground beef, lemon rind and juice, rice, mint, turmeric, salt, sugar and a pinch of cayenne into a bowl and mix well.
Stuff the peppers with the mixture.
Heat the oil in a saucepan just large enough to hold the peppers.
Put the peppers into the pan, spoon a little of the tomato paste mixture on top of each pepper and cover them with the reserved tops.
Pour the remaining tomato paste mixture around the peppers, reduce the heat, cover the pan and cook gently for 40 to 50 minutes or until the peppers are tender and the rice cooked.