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    You are in: Home / Recipes / Roasted Red Peppers With Lamb, Eggplant and Chili Sauce Recipe
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    Roasted Red Peppers With Lamb, Eggplant and Chili Sauce

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    EmilyStrikesAgain's Note:

    Use ground beef if you don't have any lamb!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut the tops off each pepper, keeping stems intact; spoon out the seeds from the bases. Set pepeprs and lids aside.
    2. 2
      Heat the oven to 400 degrees. Heat a wok or large skillet over high heat. Add the peanut oil; heat until oil just begins to smoke. Add the garlic and ginger. Add the lamb; stir-fry until slightly browned, about 3 minutes. Add the eggplant; stir-fry until it begins to soften, about 1 minute. Add the rice wine, chili sauce, soy sauce, salt and pepper, stir-fry about 45 seconds.
    3. 3
      Spoon the mixture equally into the red peppers; return the tops to the peppers, making sure they are snugly in place. Transfer to a baking sheet; bake until softened and slightly browned, about 25 minutes. Transfer to a plate. DRizzle with olive oil; garnish with olives.

    Ratings & Reviews:

    • on January 18, 2008

      45

      Kind of like an oriental version of Stuffed Bell Peppers using lamb. Great flavors and really easy to make.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roasted Red Peppers With Lamb, Eggplant and Chili Sauce

    Serving Size: 1 (235 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 347.4
     
    Calories from Fat 252
    72%
    Total Fat 28.0 g
    43%
    Saturated Fat 9.0 g
    45%
    Cholesterol 51.7 mg
    17%
    Sodium 518.4 mg
    21%
    Total Carbohydrate 9.4 g
    3%
    Dietary Fiber 3.8 g
    15%
    Sugars 4.5 g
    18%
    Protein 13.7 g
    27%

    The following items or measurements are not included:

    gingerroot

    chili-garlic sauce

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