stuffed bell peppers, greek style

Ingredients

• Servings: 6
• 2 tablespoons extra virgin olive oil
• 1 1/4 cups onion, chopped
• 1 pound ground lamb
• 3/4 cup white rice
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried mint, crushed
• 1 cup water
• 1/4 cup chopped fresh parsley to taste
• 1 (14.5 ounce) can chicken broth
• 1 (14.5 ounce) can petite diced tomatoes
• 6 green bell pepper, top removed, seeded

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat an oven to 350 degrees f (175 degrees c).
• heat the olive oil in a large skillet over medium-high heat. stir in the onion and ground lamb; cook and stir until the onion is tender, and the meat is no longer pink, about 7 minutes. stir in the rice, salt, black pepper, and mint; cook 5 minutes longer. add the water and parsley. reduce the heat to medium-low, and continue cooking and stirring until the water has been completely absorbed by the rice, about 15 minutes. stir the chicken broth and diced tomatoes together in an oven-proof dish that will just fit the peppers. scoop the lamb mixture into the bell peppers, and place them into the dish.
• bake in the preheated oven until the peppers are tender and the tomatoes are bubbly, about 45 minutes.