stuffed bell peppers with lamb

Since I’ve been such a slacker lately … Here are 2 recipes in a row to make up for it!

You can easily make this a festive holiday meal.

This recipe perfectly fills 3 bell peppers, cut in half.

Ingredients
1.5 teaspoons cumin seeds
1.5 teaspoon coriander seeds
1.5 teaspoon fennel seeds
1/2 teaspoon turmeric
1 teaspoon pepper
1/2 teaspoon cayenne
1/2 teaspoon salt
1.5 lbs. ground lamb (preferably grass-fed)
2 large eggs, lightly beaten
2 cloves garlic, crushed
1/2 jalapeno, chopped
1/2 white onion, chopped
1 tablespoon olive oil
3 bell peppers, cut in half (horizontally)

1. Pre-heat oven or toaster oven to 350F.
2. Heat olive oil, add garlic, onion, and jalapeno.  Saute until softened.
3. Add ground meat, saute for a couple of minutes, and spices. Cook until meat is browned.
   Stuff the peppers with this mixture.
4. Place on a baking dish and bake for approximately 30 minutes, or until peppers have cooked.