Middle Eastern Stuffed Peppers

Name: Middle Eastern Stuffed Peppers
Yield: Serves 6
Ingredients: 6 green peppers; ½ teaspoon fresh grated nutmeg; ¼ cup water; 1 pound ground lamb; 4 large ripe tomatoes, chopped coarsely; ¾ cup slightly undercooked rice; 2 teaspoons salt; 2 tablespoons chopped fresh mint or 1 tablespoon dried mint; 1 teaspoon dried oregano; 2 large onions, chopped fine; ½ teaspoon ground allspice; 1 teaspoon salt; 1 cup pinto beans (preferably fresh, but canned will do); ½ teaspoon freshly ground pepper; 1 small onion, chopped fine; 1 clove garlic, crushed

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

About

Ingredients

Sauce

4 large ripe tomatoes, chopped coarsely
2 large onions, chopped fine
¼ cup water</

Sauce
Main course
Gluten-free

Method

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.<