Spicy Lamb-Stuffed Peppers

Name: Spicy Lamb-Stuffed Peppers
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 8 servings
Cuisine: Egyptian
Ingredients: 8 medium bell peppers; 1.5 lb lean ground lamb; 1 large onion; 2 cup cooked rice; 0.5 cup ketchup; 0.5 cup raisins; 1 tsp ground allspice; 0.5 tsp ground cumin; 0.5 tsp ground cinnamon; 0.5 tsp black pepper; 2 eggs; 1.5 tsp salt; 0.25 tsp cayenne pepper

Lamb, bell peppers and rice come together in this Egyptian dish, fragrant with cayenne and allspice and baked in the oven.

1 hr 15 min · Serves 8 · Medium

Method

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Time: Prep 25 min · Cook 50 min · 75 min total
Difficulty: medium

1
Preheat oven to 375 degrees. Slice off the tops of the bell peppers and remove the seeds. Remove the stems and finely chop the cleaned pepper tops. Stand the peppers, cut end up, in a 13x9-inch baking dish that has been sprayed with nonstick cooking spray.
2
Brown the lamb in a large skillet over medium-high heat for 5-7 minutes, until no pink remains, stirring often to break up the meat; drain the liquid. Add the onion and chopped pepper. Cook, stirring, for about 5 minutes, until the onion is tender; remove from the heat. Stir in the rice, ketchup, raisins, allspice, cumin, cinnamon, black pepper, and eggs; blend well. Stir in the salt and cayenne pepper.
3
Fill the peppers with the rice mixture, packing lightly. Cover with aluminum foil and bake for 40-50 minutes, or until the peppers are soft and can be pierced with a fork.
50 min