Lamb-Stuffed Peppers
- Lactose free
- Peanut free
- Low carb
- Nut free
Ingredients
- 3/4 cups (175 mL) diced bacon (4 oz/125 g)
- 2 cups (500 mL) chopped leeks
- 1 or 2 hot peppers, finely chopped
- 1 egg
- 1/2 cup (125 mL) puréed peeled seeded tomatoes or canned ground tomatoes
- 1/3 cup (75 mL) chopped fresh dill, or 4 tsp/20 mL dried dillweed
- 1/3 cup (75 mL) chopped parsley
- 1 tsp (5 mL) ground allspice
- 3/4 tsp (4 mL) salt
- 1/2 tsp (2 mL) cinnamon
- 1/2 tsp (2 mL) ground cumin
- 1/4 tsp (1 mL) black pepper
- 12 oz (375 g) ground lamb or beef
- 4 bell peppers (red, green or orange)
- 1 tbsp (15 mL) olive oil
Preparation
In skillet over medium heat, fry bacon until crispy; add leeks and hot peppers and fry, stirring often, until softened, 4 to 5 minutes. Scrape into bowl; let cool slightly.
Thoroughly mix together egg, half of the tomatoes, dill, parsley, allspice, salt, cinnamon, cumin and pepper; stir in lamb.
Cut tops off peppers and scoop out seeds and inner ribs; stuff with lamb mixture. Place upright in 8-inch/20 cm square baking dish; pour oil and 1/3 cup/75 mL water around peppers. Spoon remaining tomatoes over lamb mixture.
Cover with lid or foil; bake in 375F/190C oven for 50 minutes. Uncover and bake, adding water if necessary (about 1/4 cup/60 mL liquid should remain at end of baking), until peppers are tender, about 25 minutes. Transfer to serving platter; spoon juices over peppers.
Makes 4 servings.
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