Greek Stuffed Peppers with Beans, Lamb, Rice and Herbs – The Bean Institute
Stuffed vegetables with lamb and rice in a flavorful tomato puree, baked to perfection. Perfect for a hearty and tasty meal.
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Ingredients
- ⅔ cup olive oil
- 1 cup onions (finely chopped)
- 1 pound lamb (ground)
- 1 head garlic (minced)
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 cup rice (long grain)
- ½ cup pine nuts (toasted)
- 1 cup red beans (small, cooked)
- ½ cup currants (plumped)
- ⅓ cup dill
- ⅓ cup mint
- ⅓ cup parsley (chopped)
- 6 tomatoes
- 6 green bell peppers
- 5 potatoes (creamers, quartered)
- 1 cup vegetable stock (with water)
- 1½ cups tomato purée
- salt
- ground black pepper
- a pinch of sugar
- 2 bay leaves
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