Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Rice | 1 cup cooked (158g) white | 206 |
| Onion | 1 medium (110g) | 44 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 medium green bell peppers
- ½ pound lean ground lamb
- ¼ cup chopped onion
- 1 cup cooked brown or white rice
- 1 x 8-ounce can tomato sauce
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon dried oregano
- ⅛ teaspoon freshly ground pepper
Directions
Preheat the oven to 350°F.
Prepare an 8-inch square or round baking dish with non-stick pan spray.
Cut a thin slice from the stem end of each pepper.
Remove all the seeds and membranes.
Partially cook the peppers in a large pot of boiling water for 5 minutes.
Drain and set aside.
In a large non-stick skillet, saute the ground lamb and the onion over medium-high heat about 5 minutes, until the lamb is browned and the onion is tender; drain off the fat.
Stir in the rice, ½ cup of the tomato sauce, the garlic, salt, oregano, and pepper.
Divide the mixture evenly to fill the peppers.
Stand the peppers upright in the prepared baking dish and top them with the remaining tomato sauce.
Cover the peppers with foil and bake for 40 minutes; uncover and bake for an additional 10 to 15 minutes.