Lamb & Rice Stuffed Red Peppers
2 Green Peppers, or Red
2 cups chicken (or vegetable) broth
2-4 T lemon juice, depending on taste
1 tin tomatoes
200 ml cider
5 lbs ground lamb
1/4 cup white basmati rice
1/2 onion, finely chopped
1/2 large onion, cut into large rings
2 cloves garlic, minced
1/4 cup chopped parsley
2 T olive oil
1 T oregano
1/2 tsp all spice
1/4 tsp cumin
nutmeg, a pinch of
salt and pepper to taste
Heat oven to 200º centigrade.
In a skillet, heat 1Tbsp of the olive oil over medium high heat and sauté the chopped onion and garlic until translucent, about 2 minutes.
Add the spices (reserve 1/2 the oregano) and let them sweat for a couple more minutes.
In a large bowl, combine the meat, the rice, the onion mixture and the parsley.
Mix everything together with your hands until everything is incorporated.
Wash the red peppers, cut in half lengthwise and remove seeds and stem.
Generously coat deep, lidded casserole with olive oil.
Fill the peppers with the meat mixture and position on bottom of casserole dish.
On top of that, add the onion rings.
Fill the pot with the cider, lemon juice, tomatoes and chicken broth (enough to cover the peppers).
Sprinkle with remaining oregano.
Cover the pot and place in oven.
Cook for 40 minutes, remove lid and continue cooking for 20 minutes.
Remove the peppers from the casserole and pour the broth into a large saucepan.
Reduce over high heat until it is a thickened sauce.
We probably could have accelerated this step by pouring off a good deal of broth when we reduced the heat in the oven.