Ingredients
8 Bell Peppers
1 pound ground beef/turkey/chicken
½ cup long grain rice
½ onion finely chopped
¼ cup fresh flat-leaf parsley
1 can peeled, petite dice tomatoes
Juice of 1 lemon
½ teaspoon dried mint crushed
¼ teaspoon cayenne pepper
1 small garlic clove minced
salt & pepper to taste
DIRECTIONS
Wash the peppers and cut off the tops & remove seeds. Set aside
Mix the meat, rice, onion, parsley, garlic, cayenne, salt & pepper and half of the can of tomatoes in a large mixing bowl. Combine thoroughly.
Stuff the cored peppers with meat- do not stuff all the way to the very top. Leave about ¼ of an inch from the top as the rice will expand while cooking and it will overflow.
Arrange the stuffed peppers in a large pot. Pour the remaining tomatoes over the top. Add the lemon juice, mint and a little water so there are approx 2-3 inches of liquid in the bottom of the pan.
Cover and bring to a boil. Reduce heat and allow to simmer, covered, for about 45 min, or until the peppers are tender.
OPTIONAL: You may serve with a dollop of yogurt
