Sunday, March 14, 2010

Lamb Stuffed Peppers



1 pound Ground Lamb  (may use any ground meat, buffalo and turkey are great healthy options)
3 Brilliant colored bell peppers (red, yellow, green)
1 medium yellow onion chopped
1 cup partially cooked brown rice (or left over brown rice)
1 small can tomato sauce  
salt and pepper to taste
1 tsp.  garlic powder
Clean and Cut peppers in half lengthwise, carefully remove seeds and pithy parts.  Set aside.
Add remaining ingredients together in a bowl and mix well.   Fill peppers generously with mixture.
Place pepper side down in baking pan, in preheated oven.
Please check out other Slightly-indulgent-Tuesday-recipes

Bake at 350 degrees for 30 minutes.
Click Here for Printable Version


Jackie said...
This comment has been removed by the author.
Amy @ Simply Sugar & Gluten-Free said...

I love stuffed peppers. I've never cooked lamb; we generally use some combo of ground turkey meat. My favorite part is how the flavor of the pepper infuses the meat mixture and adds depth - it transforms to an almost sausagey flavor.

Thanks for linking to Slightly Indulgent Tuesday!