Monday, October 22, 2012

Stuffed mini-bell peppers

This is a terrific appetizer that is pretty fast and easy to make, especially if you've got some cooked rice left over.   If you can't get ground lamb, or you just don't like it, another ground meat can be substituted.

Greek Stuffed Mini-Bell Peppers

2 small bags of mini-bell peppers
1 lb ground lamb
1 c cooked rice
1 clove garlic, minced
1 c feta cheese, crumbled
2 T fresh mint, chopped
2 t dried oregano

Preheat oven to 400.  Slice each mini-bell lengthwise, without removing the stem.  Clean out the insides.

Mix the rest of the ingredients together in a bowl by hand.  Using a small spoon, fill each bell and place on a foil lined rimmed baking sheet.  Place on the high-middle rack of the oven and cook for about 5 minutes.  Turn on the broiler and cook a few more minutes until the meat is sizzling and cooked through. 

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