- 2 tablespoons extra virgin olive oil
- 1 1/4 cups onion, chopped
- 1 pound ground lamb
- 3/4 cup white rice
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried mint, crushed
- 1 cup water
- 1/4 cup chopped fresh parsley to taste
- 1 (14.5 ounce) can chicken broth
- 1 (14.5 ounce) can petite diced tomatoes
- 6 green bell pepper, top removed, seeded
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat the olive oil in a large skillet over medium-high heat. Stir in the onion and ground lamb; cook and stir until the onion is tender, and the meat is no longer pink, about 7 minutes. Stir in the rice, salt, black pepper, and mint; cook 5 minutes longer. Add the water and parsley. Reduce the heat to medium-low, and continue cooking and stirring until the water has been completely absorbed by the rice, about 15 minutes. Stir the chicken broth and diced tomatoes together in an oven-proof dish that will just fit the peppers. Scoop the lamb mixture into the bell peppers, and place them into the dish.
- Bake in the preheated oven until the peppers are tender and the tomatoes are bubbly, about 45 minutes.
04/06/2018
recipepes.com
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