Ingredients:

  • 4 large bell peppers (capsicums)
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and freshly ground black pepper to taste
  • 1 pound (16 ounces) ground lamb (or beef)
  • 1/2 cup long-grain rice, uncooked
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/4 cup tomato paste
  • 1/4 cup chopped fresh parsley
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup pine nuts, toasted (optional)
  • 1/4 cup currants or raisins(optional)
  • 1/2 cup vegetable broth or chicken broth

Instructions:

  1. Halve the peppers lengthwise. Remove seeds and membranes. Drizzle with olive oil, season with salt and pepper, and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Add garlic, oregano, and basil; cook until fragrant (about 1 minute).
  3. Add ground lamb (or beef) to the skillet. Cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  4. Stir in uncooked rice, diced tomatoes, tomato paste, parsley, Parmesan cheese, pine nuts, and currants (if using) with the browned meat. Season with salt and pepper. Add broth and simmer for about 5 minutes, until the rice starts to soften.
  5. Spoon the filling evenly into the pepper halves.
  6. Arrange the stuffed peppers in a baking dish. Add a little water to the bottom of the dish (about 1/4 inch or 5mm). Cover the dish with foil. Bake at 375°F (190°C) for 30 minutes. Remove the foil and bake for another 15 minutes, or until the peppers are tender and the filling is heated through. The internal temp of the filling should be around 165F.
  7. Let the peppers cool slightly before serving. Garnish with extra Parmesan cheese (if desired).