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| General Category : Main Course |
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| Food Group : Meat-Lamb, Meat-Pork, Vegetables |
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| Preparation Method : Bake |
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| Spice and herbed ground lamb, piqued with bacon, makes a wonderful savoury filling for peppers. |
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Ingredients
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3/4 cup (175 mL) diced bacon (4 oz/125 g) |
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2 cups (500 mL) chopped leeks |
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1 or 2 hot peppers, finely chopped |
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1 egg |
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1/2 cup (125 mL) puréed peeled seeded tomatoes or canned ground tomatoes |
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1/3 cup (75 mL) chopped fresh dill, or 4 tsp/20 mL dried dillweed |
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1/3 cup (75 mL) chopped parsley |
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1 tsp (5 mL) ground allspice |
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3/4 tsp (4 mL) salt |
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1/2 tsp (2 mL) cinnamon |
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1/2 tsp (2 mL) ground cumin |
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1/4 tsp (1 mL) black pepper |
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12 oz (375 g) ground lamb or beef |
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4 bell peppers (red, green or orange) |
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1 tbsp (15 mL) olive oil |
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Preparation
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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 375°F/190°C 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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Nutritional information
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Per serving: about 478 cal, 21 g pro, 38 g total fat (17 g sat. fat), 15 g carb, 3 g fibre, 128 mg chol, 686 mg sodium. % RDI: 6% calcium, 26% iron, 52% vit A, 350% vit C, 28% folate.
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Source
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Homemakers Magazine: September 2007
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