Stuffed Peppers
This recipe is a great staple for my home. It is a great way to eat healthy and get some variety! My grandmother’s Armenian cookbook has the peppers whole, carved out and stuffed. But, I’ve taken to loving halving the peppers and stuffing them so they are half-shell style! I feel you get better meat to pepper ratio and they take much less time to bake! I do have to say I originally was served by my mom with green peppers (probably most cost effective). While they are amazing, in my home we really enjoy red, yellow and orange ! I cannot eat this dish without a side of full fat greek yogurt and some fresh cut cucumbers on the side. The yogurt is a game changer as well as adds amazing cold texture to the warm peppers! I cook this recipe with ground lamb because the favor is amazing! But you can combine lamb and beef or just use beef if you are not a lamb fan.
Ingredients:
3 traffic light peppers
1lb ground lamb
1/4 onion minced
1/4 cup uncle bens rice
1 tbsp of tomato paste
1 tsp salt
1/2 tsp pepper
1/4 tsp dried mint
1/2 cup chopped parsley
Full fat greek yogurt
1 tbsp Olive Oil
Instructions:
Set the oven at 400 degrees. Slice and core the peppers and lay on in a baking casserole.
In a large mixing bowl combine the ground lamb, onion, mint, parsley, uncooked rice, tomato paste, salt, and pepper.
Place the meat into the halves of the pepper until they are full.
Fill the casserole pan with 1/2 cup of water and the tablespoon of olive oil. Cover and bake for 35-45 minutes.
Serve with a dollop of yogurt.
Enjoy!