Armenian Stuffed Peppers
 
1/3 cup  long-grain rice
2/3 cup  water
1/2 lb.  ground beef
1/2 lb.  coarsely ground lamb
1 medium  ripe tomato, finely chopped
2 medium  yellow onions, peeled and chopped small
3 Tbsp  tomato paste
2 Tbsp  minced parsley
1 tsp  salt
1/2 tsp  paprika
  freshly ground black pepper to taste
pinch  of ground allspice
6 - 8   bell peppers
 
to partially cook rice, bring rice and water to a boil, reduce heat to a 
simmer, cover, and cook for 10 minutes. drain and cool. combine with rest 
of ingredients and mix well. cut off the top of the bell peppers and 
remove the seeds and center. fill with stuffing mixture. place in a 
baking pan with a little water on the bottom of the pan. bake at 350 
until the peppers are tender and the stuffing cooked through this filling 
can also be used to stuff an assortment of vegetables. it fills about 8 
large-sized tomatoes or green or red bell peppers. it is also enough to 
fill about 12 to 14 small japanese eggplants. 
 
-- 
(ID: 12498) Mirror: rec.food.recipes: Sun, May 25, 2003


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