Stuffed green peppers
diced lamb and rice stuffed in green peppers

Carefully clean and rinse each green pepper.

Cut the stem out and remove seeds and excess inner meat using a small spoon.

Cut onion in half. Dice half. Cut remaining half longwise.

Mix one cup of rice and 4 pounds of diced lamb. Spice. If using canned diced tomatoes, empty juice into mix. Add 1/6th cup of olive oil.

Add half diced onion into mix. Mix well. (Some pre-cook the mixture for 10 minutes before inserting into the hollowed potatoes.) Fill boiling pot with water. 1/8 cup of olive oil.

Put in remaining onions. Spice. Empty can of diced tomatoes. Add two cups of water. Start heating the pot on low flame.

Fill each green pepper with rice and lamb mixtured. Do not tightly pack the filling but fill generously.

Place in boiling pot and cook for 60 to 90 minutes slightly stronger than low flame.

Green peppers may crack open on side indicating they are done. Lift each green pepper out individually and serve.

 

 

 

 

Ziyad Recipes
5400 W. 35th Street, Cicero, IL., 60804, 708-222-8330
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8 green peppers

4 pounds of diced or ground lamb

2 cups of rice

one onion

one can of diced tomatoes, two fresh tomatoes

1/2 cup of Sultan Brand Extra Virgin Olive Oil

cumin, salt, pepper, lemon pepper, oregano

 

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