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Lamb Stuffed Green Peppers


4 Green Peppers
1 small onion, chopped
1 tablespoon (15ml) oil or fat
1/4 cup (50ml) water
2 fresh tomatoes, diced
pinch of basil
1 cup (250ml) cooked lamb
1/2 cup (125ml) cooked rice
1/2 cup (125ml) water
1 tsp. (5ml) sugar
1 tablespoon (15ml) fat

Slice off the top of each pepper and scoop out the seeds and ribs. Blanch the peppers in boiling water for 5 minutes. Drain on paper towels. Fry the onion on the oil or fat until golden. Add the 1/4 cup (50ml) water, diced tomatoes, basil, lamb (finely chopped) and salt and pepper to taste; simmer for 10 minutes. Add the rice. Stuff the peppers with the lamb mixture. Place in a baking dish and pour the 1/2 cup (125ml) water in the bottom of the dish with the sugar and the 1 tablespoon of fat. Bake at 350~F for 35-40 minutes.




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