Middle Eastern Stuffed Peppers from The Clay-Pot Cookbook by Georgia Sales

Ingredients

• 2 teaspoons salt
• ¾ cup slightly undercooked rice
• ½ teaspoon fresh grated nutmeg
• ½ teaspoon ground allspice
• 1 clove garlic, crushed
• 1 small onion, chopped fine
• 2 tablespoons chopped fresh mint or 1 tablespoon dried mint
• 1 pound ground lamb
• 6 green peppers
• 1 cup pinto beans (preferably fresh, but canned will do)
• 1 teaspoon dried oregano
• ½ teaspoon freshly ground pepper
• 1 teaspoon salt
• ¼ cup water
• 2 large onions, chopped fine
• 4 large ripe tomatoes, chopped coarsely