December 10, 2011
Dinner, Lunch, Main Dish,
Lamb/Mutton, Vegetables, Onions, Peppers, Entertaining, Fall/Autumn, Thanksgiving, Oven Bake, Skillet, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Kosher Meat more
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"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"
Fry the lamb and onion in a non stick pan until the lamb is cooked and the onions are translucent
Add nuts, raisins, spices, mix well saute 1 minute season with salt and pepper
Stuff the peppers and place in an oven proof dish, cover with foil
Bake in 375f for 30 minutes
Sprinkle on the lemon juice serve hot
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