Mediterranean Stuffed Bell Peppers with Lamb and Rice

Ingredients

• 4 Bell peppers (red, yellow, orange)
• 1 lb Ground lamb
• 1.5 cups Cooked rice
• 1 medium Onion
• 3 cloves Garlic
• 2 tablespoons Tomato paste
• 1 teaspoon Dried oregano
• 0.5 teaspoon Dried mint
• 0.25 teaspoon Ground cinnamon
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 cup Chicken broth

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2Cut the tops off the bell peppers and remove the seeds. Set aside.
3. 3In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until softened.
4. 4Add ground lamb and cook until browned, breaking it up with a spoon. Drain off any excess fat.
5. 5Stir in minced garlic, tomato paste, oregano, mint, cinnamon, salt, and pepper. Cook for 1 minute more.
6. 6Add cooked rice and mix well.
7. 7Stuff each bell pepper with the lamb and rice mixture. Place in a baking dish.
8. 8Pour chicken broth into the bottom of the baking dish. Cover with foil.
9. 9Bake for 45-50 minutes, or until peppers are tender and filling is heated through. Remove foil during last 15 min.

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