Stuffed Red Peppers
- Gluten free
- Lactose free
- Easy recipes
Ingredients
- 4 sweet red peppers
- 1/4 cup (60 mL) olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp (30 mL) paprika
- 8 oz (250 g) ground lamb or beef
- 1 large tomato, peeled and chopped
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) pepper
- 2 cups (500 mL) cooked rice
- 1/2 cup (125 mL) chopped parsley
- 3 tbsp (45 mL) lemon juice
Preparation
Halve peppers lengthwise (for a nice presentation, keep stem attached); remove seeds and membranes. Place, cut side up, in 13- x 9-inch (3 L) glass baking dish; set aside.
In large nonstick skillet, heat half of the oil over medium heat; sauté onion until slightly softened, about 4 minutes. Stir in garlic and paprika; sauté until onion is soft, about 2 minutes. Add lamb; cook, stirring and breaking up meat, until browned, about 3 minutes. Add tomato, salt and pepper; cook until saucy, about 1 minute. Stir in rice and heat through, 2 minutes. Mix in parsley.
Divide mixture among pepper halves; pour remaining oil, lemon juice and ½ cup (125 mL) water in pan around peppers. Cover with foil; bake in 400°F (200°C) oven for 50 minutes; uncover and continue baking until peppers are tender, 15 to 20 minutes. Spoon pan juices over filling.
In large nonstick skillet, heat half of the oil over medium heat; sauté onion until slightly softened, about 4 minutes. Stir in garlic and paprika; sauté until onion is soft, about 2 minutes. Add lamb; cook, stirring and breaking up meat, until browned, about 3 minutes. Add tomato, salt and pepper; cook until saucy, about 1 minute. Stir in rice and heat through, 2 minutes. Mix in parsley.
Divide mixture among pepper halves; pour remaining oil, lemon juice and ½ cup (125 mL) water in pan around peppers. Cover with foil; bake in 400°F (200°C) oven for 50 minutes; uncover and continue baking until peppers are tender, 15 to 20 minutes. Spoon pan juices over filling.
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