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Lamb - Rice Stuffed Peppers




Source of Recipe


link


Recipe Link: http://www.cooksrecipes.com/gmeat/dolmas_recipe.html

List of Ingredients




Lamb - Rice Stuffed Peppers

4 small sweet red bell peppers
Stuffing:
2 cups cooked rice
1 pound lean ground lamb, or beef lamb
1 small onion, finely chopped
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice (optional)
1 large egg, beaten
Sauce:
1 (14 1/2-ounce) can peeled whole tomatoes (undrained), chopped
1 (8-ounce) can tomato sauce
2 cloves garlic, minced
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper
Cut peppers in half lengthwise; remove stems, seeds and ribs. Set aside.
Stuffing: Combine rice, lamb, onion, parsley, salt, black pepper, nutmeg,
cinnamon, allspice and egg in large bowl. Press stuffing into pepper halves,
rounding mixture on top.
Sauce: Blend tomatoes, tomato sauce, garlic, black pepper and red pepper in
large skillet. Place peppers in sauce, stuffing side up. Bring sauce to a
boil; simmer, covered, 30 to 40 minutes, or until meat is cooked.
Remove stuffed peppers from sauce with slotted spoon. Reduce sauce, if
necessary; pour over peppers. Makes 4 servings.


Recipe