Title: Stuffed Peppers (Using Ground Lamb)
Categories: None
Yield: 1 servings

1 lb Ground lamb
1/2 c Finely chopped red onion
1/3 c Minced fresh parsley
1/2 ts Ground cinnamon
1/4 ts Ground allspice
3 Garlic cloves; minced
1/4 c Fine dry breadcrumbs
1 lg Egg
1 ts Ground black pepper
Medium-size red bell
-peppers; seeded

Preheat oven to 350°F. Mix first 9 ingredients in large bowl until well
blended.

Note: Add hot peppers to taste

Fill pepper with mixture, dividing equally and mounding slightly. Arrange
in 13 x 9 x 2-inch baking dish. (Can be made 1 day ahead. Cover; chill.)

Bake peppers uncovered until tops are browned and thermometer inserted into
filling registers 165°F., about 1 hour. Transfer peppers to platter.
Garnish with rosemary sprigs and serve.

Note: Variation add can of cut up stewed tomatoes, pour over top of peppers
while cooking - When peppers are done, remove from baking dish & keep warm
~ Place baking dish (w/tomatoes in it) over med-high heat Mix 2 TBS corn
starch with 1/4 cup water, mix thoroughly Add to tomatoes and stir till
thickened (adjust flavor w/salt & pepper) Serve sauce w/peppers

Posted to CHILE-HEADS DIGEST by "Bloechl, Sharen Rund"
on Aug 16, 1999, converted by MM_Buster
v2.0l.