Lamb & Rice Stuffed Bell Peppers

Preparación

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   Wash the bell peppers, slice off the tops, and remove the seeds and membranes. Set aside.

3. 3

   Finely chop the onion.

4. 4

   Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.

5. 5

   Add the canned lamb to the skillet and cook for 2-3 minutes, breaking it up with a spoon.

6. 6

   Stir in the cooked brown rice, dried oregano, salt, and black pepper. Mix well and cook for another 2 minutes. Remove from heat.

7. 7

   Stuff each bell pepper with the lamb and rice mixture, pressing down gently to fill completely.

8. 8

   Place the stuffed peppers upright in a baking dish. If desired, place the tops back on the peppers.

9. 9

   Cover the dish with foil and bake for 30 minutes.