6 small red or green bell peppers or 3 large
3/4 pound cooked American Lamb leg or shoulder, cut into 1/2-inch cubes
10 ounces frozen mixed vegetables, thawed
8 ounces tomato sauce
1 cup finely chopped celery
1/2 small onion, finely chopped
2 teaspoons Italian herb blend
1/2 teaspoon seasoned pepper
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
3/4 cup shredded Monterey Jack cheese
Servings: 6
1. Cut tops off small peppers or split large peppers in half lengthwise. Remove seeds and membranes.
2. In large bowl, combine lamb, vegetables, tomato sauce, celery, onion, Italian herbs, pepper, garlic and cumin. Spoon into green peppers, dividing the mixture evenly. Arrange the peppers in a shallow 11 x 7-inch baking dish.
3. Bake in 350ºF oven for 20 to 30 minutes. Sprinkle cheese over peppers. Cook additional 5 minutes.
3/4 pound cooked American Lamb leg or shoulder, cut into 1/2-inch cubes
10 ounces frozen mixed vegetables, thawed
8 ounces tomato sauce
1 cup finely chopped celery
1/2 small onion, finely chopped
2 teaspoons Italian herb blend
1/2 teaspoon seasoned pepper
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
3/4 cup shredded Monterey Jack cheese
Servings: 6
1. Cut tops off small peppers or split large peppers in half lengthwise. Remove seeds and membranes.
2. In large bowl, combine lamb, vegetables, tomato sauce, celery, onion, Italian herbs, pepper, garlic and cumin. Spoon into green peppers, dividing the mixture evenly. Arrange the peppers in a shallow 11 x 7-inch baking dish.
3. Bake in 350ºF oven for 20 to 30 minutes. Sprinkle cheese over peppers. Cook additional 5 minutes.
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