Recipe by Nasseh
I found this recipe online but I haven't tried it. It sounds delicious. Let me know how it turns out.
Top Review by oldcelt
I find that the recipe is a little bland. I increased the salt, cinnamon and cumin to double the quantity specified. I increased and cayenne to a whole teaspoonful. I didn't like the texture of the peppers as suggested in the recipe and much preferred them baked in a fan oven at 180 degrees Celsius without blanching. This leaves them with some nice texture. I shall, the next time, try adding something extra such as pine nuts; perhaps freshly ground cumin seeds instead of ground cumin - much better pungency and flavour. The butchers don't have "ground lamb" in the UK so I use a small joint and put it through a coarse mincer. The quantities of rice and mint are after cooking and chopping respectively. The first time I measured the rice before cooking and had far too much.
- 5 large red bell peppers or 5 large green bell peppers
- 1 1⁄2 cups short grain brown rice, cooked
- 1 lb ground lamb
- 1⁄2 teaspoon salt
- 3 garlic cloves, minced
- 2 tablespoons lemon juice
- 1⁄4 cup of fresh mint, finely chopped
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1⁄4 teaspoon cayenne pepper
- 2 cups chicken broth
Directions See How It's Made
- Cut the tops of the peppers, remove the core & seeds.
- Place the peppers in a large saucepan with salted water. (The water should cover the peppers.).
- Bring the water to a boil, then cover and simmer on low 5 minutes. Drain peppers upside down on paper towels.
- Brown lamb and garlic in a large skillet over medium heat.
- Remove from heat; stir in lemon juice, mint, spices, cooked rice and 3/4 cup of the broth.
- Stuff peppers with mixture. Stand stuffed peppers in remaining broth in a large saucepan.
- Bring to a boil then reduce heat to low. Cover and simmer 15-20 minutes until peppers are just tender.