Stuffed Peppers with Brown Rice
½ lb. ground lamb
½ cup finely diced onion
¼ cup finely diced celery
1 garlic clove, minced
¼ cup chopped parsley
1 cup cooked brown rice, cooled
1 ½ teaspoons kosher salt
1 teaspoon ground black pepper
¼ teaspoon ground allspice
1 can (14.5 oz.) chopped fire roasted tomatoes
1/3 cup pine nuts
3 bell peppers, different colors, cut in half, seeds and membranes removed
Preheat oven to 350F.
In a large skillet, brown ground lamb over medium high heat. Remove browned lamb from skillet. Remove extra fat, leaving one tablespoon fat into skillet. Add onion, celery and garlic. Sauté 8-10 minutes until vegetables are soft, add parsley, lamb, salt, ground pepper, allspice and fire roasted tomatoes. Cook 10 – 12 minutes or until liquid has evaporated. Add pine nuts. Place pepper halves into ovenproof dish. Stuff pepper halves with lamb mixture; pour 2/3 cup water in the bottom of the dish.
Cook 30 -35 minutes.
Pairs Well With
My mom in Finland cooked often stuffed peppers, but it was mainly green bell peppers with ground beef, white rice and tomato sauce. My version with lamb, brown rice and pine nuts make it more international!!