Serves 6 to 8:
- 1 dozen medium green sweet peppers
- 1 1 /2 lbs. coarsely ground lamb or beef
- 3/4 cup uncooked rice
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground pepper
- 1 small clove garlic, finely ground
- 3 teaspoons tomato paste
- 1/3 cup tomato sauce
- 1 teaspoon salt
Cut the stems off the peppers. Clean out the seeds and veins. Wash thoroughly. Make the filling by combining the lamb, rice, salt, pepper, garlic, tomato paste and tomato sauce. Mix well. Stuff each pepper to 1/2 inch from the top. Stand in pan, open side up. Add water to about 1 inch from the top of the pepper. Cover and simmer for 35 minutes or until peppers are cooked.