Ground meat or lentils with grain, nuts and herb stuffed peppers.
Course Tapas
Cuisine Mediterranean
Keyword Meat and Meatless Stuffed Peppers
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 6servings
Equipment
Large stock pot
Baking dish
Ingredients
1lbMini Peppers or 6 bell peppers
3cupsCooked rice or barley
1lbGround meat or 2 cups cooked lentils
1tbspOlive oil
1tbspLemon juice
1Onion finely chopped
1tbspMarjoram fresh or dried
2tspCinnamon
Salt and pepperto taste
Instructions
Preheat oven to 375
Cut the tops off the peppers and clean out the seeds. Save the tops to cover once the peppers are stuffed.
Cook the grains, as directed, rice or barley, preferable in meat or vegetable broth.
If using lentils, have them cooked just until tender, about 15-minutes.
Meat - In a large saute pan, saute the finely chopped onion in olive oil. Add the ground meat and cook just until the pink is gone. Add lemon juice, spices, and salt to taste.
Lentils - In a large saute pan, saute the finely chopped onion in olive oil. Add lemon juice, spices, and salt to taste. Blend in the cooked lentils.
Fold in the cooked rice or barley into the meat or lentil mixture. Stir until blended.
Place peppers in a baking dish, open side up. Spoon the filling into the peppers, replace the tops, cover loosely (to create a little steam), and bake until peppers are tender to the touch, about 20-25 minutes.