Mediterranean Stuffed Bell Peppers with Ground Lamb and Rice

Instructions

1. 1Preheat your oven to 190°C. Carefully cut the tops off the 4 large bell peppers and use a spoon to remove all seeds and white membranes from the inside; set the peppers aside.
2. 2Heat the 2 tablespoons of olive oil in a large (e.g., 25.4-30.48 cm) skillet over medium heat. Add the about 450 g ground lamb and cook for 6-8 minutes, breaking it apart with a spoon, until it is browned and reaches an internal temperature of 71°C; drain any excess fat. Add the 1 medium onion, finely diced, and the 2 cloves of garlic, minced, to the skillet and cook for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
3. 3Stir in the 1 14.5-oz can diced tomatoes (undrained), 2 tablespoons tomato paste, 1 cup cooked white rice, 1/4 cup fresh parsley (chopped), 1/4 cup fresh mint (chopped), 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon salt, and 1/4 teaspoon black pepper into the skillet. Mix thoroughly until all ingredients are evenly combined.
4. 4Carefully spoon the lamb and rice mixture into each of the prepared 4 large bell peppers, filling them completely. Place the stuffed bell peppers upright in a baking dish (e.g., 22.86 × 33.02 cm) and pour 1/2 cup of water into the bottom of the dish around the peppers.
5. 5Cover the baking dish tightly with aluminum foil and bake for 40 minutes in the preheated 190°C oven. Remove the foil and continue baking for an additional 10-15 minutes, or until the bell peppers are tender when pierced with a fork and the filling is heated through.

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