Middle Eastern Stuffed Peppers

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Preparation info

  • Serves


    • Difficulty


Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

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  • 4 large ripe tomatoes, chopped coarsely
  • 2 large onions, chopped fine
  • ΒΌ cup water
  • 1 teaspoon salt
  • Β½ teaspoon freshly ground pepper
  • 1 teaspoon dried oregano
  • 1 cup pinto beans (preferably fresh, but canned will do)

Peppers and Stuffing

  • 6 green peppers
  • 1 pound ground lamb
  • 2 tablespoons chopped fresh mint or 1 tablespoon dried mint
  • 1 clove garlic, crushed
  • 1 small onion, chopped fine
  • Β½ teaspoon fresh grated nutmeg
  • Β½ teaspoon ground allspice
  • 2 teaspoons salt
  • Β½ teaspoon freshly ground pepper
  • ΒΎ cup slightly undercooked rice


Presoak a clay pot, top and bottom, in water for 15 minutes.

Place all the ingredients for the sauce-except the pinto beans-into a saucepan and bring to a boil. Reduce the heat, cover the pan, and simmer slowly for 20 minutes.

Meanwhile, remove the tops of the peppers and take out the seeds and white pulp.

Mix all the ingredients for the stuffing, and stuff the peppers.

Place the stuffed peppers in the pot, pour the sauce over, and add the pinto beans.

Place the covered pot in a cold oven.

Turn the temperature to 450 degrees.

Cook for 50 to 60 minutes, testing the beans for doneness.

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