Lamb Stuffed Bell PeppersII

8
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"I like to cut the peppers top to bottom - they cook faster, hold more stuffing and look attractive. I do not pre-steam them becuse I like some crunch left in them but if you like well done then steam them for 5 minutes after you have cut and cleaned them. If you like mix some parmesan cheese with Panko crumbs sprinkle on for the last 10 minutes of baking, foil removed"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (172.5 g)
  • Calories 283.4
  • Total Fat - 21 g
  • Saturated Fat - 7.9 g
  • Cholesterol - 51.7 mg
  • Sodium - 663.7 mg
  • Total Carbohydrate - 11.4 g
  • Dietary Fiber - 3.5 g
  • Sugars - 7.2 g
  • Protein - 13 g
  • Calcium - 63.2 mg
  • Iron - 1.5 mg
  • Vitamin C - 11.4 mg
  • Thiamin - 0.2 mg

Step 1

Fry the lamb and onion in a non stick pan until the lamb is cooked and the onions are translucent

Step 2

Add nuts, raisins, spices, mix well saute 1 minute season with salt and pepper

Step 3

Stuff the peppers and place in an oven proof dish, cover with foil

Step 4

Bake in 375f for 30 minutes

Step 5

Sprinkle on the lemon juice serve hot

Tips & Variations


No special items needed.

Related