Gluten-Free Egyptian Stuffed Bell Peppers (Mahshi)

Ingredients

• 4 large Bell Peppers
• 1 cup Arborio Rice
• about 225 g Ground Lamb
• 4 tablespoons Tomato Paste
• 0.5 cup Fresh Parsley
• 0.25 cup Fresh Mint
• 1 medium Onion
• 3 cloves Garlic
• 2 tablespoons Olive Oil
• 1 teaspoon Cumin
• 0.5 teaspoon Cinnamon
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 cups Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C.
2. 2Cut off the tops of the bell peppers and remove the seeds and membranes.
3. 3In a large bowl, combine rice, ground lamb, tomato paste, parsley, mint, diced onion, minced garlic, olive oil, cumin, cinnamon, salt, and pepper.
4. 4Stuff the bell peppers with the rice mixture.
5. 5Place the stuffed bell peppers in a baking dish and pour water around them.
6. 6Cover the dish with foil and bake for 45 minutes.
7. 7Remove the foil and bake for another 15 minutes, or until the peppers are tender and the rice is cooked.
8. 8Let cool slightly before serving.

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