Tropical Stuffed Green Peppers

A spicy variation

(Recipe contributed by Garry Vroegh <a043140t@bc.seflin.org>)

Ingredients Directions
  • 1½ lb. ground Lamb (lean)
  • 8 sweet green peppers
  • 3 Tablespoons butter/margerine
  • 1 large onion (minced)
  • 1 garlic clove (crushed)
  • 1 teaspoon curry powder
  • ½ teaspoon ginger (ground)
  • ¼ teaspoon cinnamon (ground)
  • ¼ teaspoon nutmeg (grated)
  • ¼ teaspoon cilantro/coriander (ground)
  • ½ teaspoon salt (to taste)
  • curry sauce(s)
  • yogurt

Wash the peppers and cut off the tops. Save the tops for hats. Scoop out and discard the seeds and membranes.

Heat the butter and brown the oinion and garlic lightly in a skillet. Add the lamb, curry powder, and the rest of the spices mixed together. Simmer for 5-8 minutes, then add the salt (to taste).

Fill the peppers with this mixture and fasten the tops with toothpicks or cocktail sticks. Stand the peppers upright in a baking dish and surround with your favorite curry sauce. (Or as a variation, use Colombo powder.)

Cover and bake in a preheated 350° oven for about an hour, until the meat-mixture and peppers are done. If the peppers become too dry while coooking, add a little yogurt to the sauce in the bottom of the dish.

Serve your favorite rice dish on the side, and veggies. Fried plantains would be a good accompaniment.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: Sat Jan 9 20:27:28 EST 1999