Lamb-Stuffed Peppers

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By: Andrew Chase

Spice and herbed ground lamb, piqued with bacon, makes a wonderful savoury filling for peppers.

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.

Serving(s): 4

Nutritional Information
Per serving: about
Calories	478
Protein	21 g
Fat (total)	38 g
Sat. Fat	17 g
Carbohydrate	15 g
Fibre	3 g
Cholesterol	128 mg
Sodium	686 mg
Calcium	6 % RDI
Iron	26 % RDI
Vitamin A	52 % RDI
Vitamin C	350 % RDI
Folate	28 % RDI

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Source

Homemakers Magazine: September 2007

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