Mediterranean Stuffed Bell Peppers with Lamb and Rice

Instructions

1. 1Preheat your oven to 190°C. Prepare your bell peppers: cut the tops off the 4 large Bell Peppers and carefully remove the seeds and any white membranes from the inside.
2. 2In a large skillet, heat the 2 tablespoons of Olive Oil over medium heat. Add the about 450 g of Ground Lamb and cook, breaking it up into small pieces with a spoon, until it is browned all over. This should take about 5-7 minutes.
3. 3Add the finely chopped 1 medium Red Onion and the minced 3 cloves Garlic to the skillet with the lamb. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
4. 4Stir in the about 410 g can of Diced Tomatoes (undrained), the 2 tablespoons of Tomato Paste, the 1 cup of Cooked Rice, the 0.25 cup of chopped Fresh Parsley, the 0.25 cup of chopped Fresh Mint, the 1 teaspoon of Ground Cumin, the 0.5 teaspoon of Ground Cinnamon, the 0.75 teaspoon of Salt, and the 0.5 teaspoon of Black Pepper. Stir everything together well.
5. 5Cook this mixture for 5 minutes, stirring occasionally, to allow the flavors to meld together. The mixture should be fragrant and well combined.
6. 6Carefully spoon the lamb and rice mixture evenly into the 4 prepared Bell Peppers, filling them generously.
7. 7Arrange the stuffed Bell Peppers upright in a baking dish. Pour about 1.27 cm of water into the bottom of the baking dish. This will help steam the peppers.
8. 8Cover the baking dish tightly with aluminum foil. Place the dish in the preheated oven and bake for 45 minutes.
9. 9After 45 minutes, carefully remove the aluminum foil. Continue to bake the peppers, uncovered, for another 15-20 minutes, or until the Bell Peppers are tender when pierced with a fork. The internal temperature of the lamb mixture should reach 74°C.
10. 10Carefully remove the baking dish from the oven. Let the stuffed peppers rest for 5 minutes before serving hot.

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