Stuffed Green Peppers
|Green peppers||4 Large|
|Salt and pepper||1|
|Lamb||1 Pound, ground|
|Onion||1 Large, chopped|
|Mint||1 Teaspoon, chopped|
|Garlic||4 Clove (20 gm), crushed|
|Rice||1⁄4 Cup (4 tbs), uncooked|
|Tomato paste||1 Tablespoon|
|Olive oil||2 Tablespoon|
Choose peppers that will stand upright if possible.
Cut off tops carefully and remove seeds and membranes.
Combine all other ingredients except oil and water, and stuff.
Arrange peppers in casserole with oil and 1/2 cup water.
Any leftover stuffing may be made into meatballs and placed between the peppers.
Bake in preheated moderate oven (350°F.) for 1 hour, adding more water if needed.
This same stuffing may be used for large zucchini, whole eggplant, and other vegetables.