It came out great. Lamb Stuffed Bell Peppers

1. I made a 1/4 cup (raw) of brown rice.


2. In a fry pan, brown 2 chopped onions and 2 chopped cloves of garlic.
Add a pound of ground lamb. Brown. Add the brown rice, an 8 ounce
can of Muir Glen tomato sauce, 1/4 cup pine nuts (should have toasted
ahead of time, will next time), 1/4 cup dried currants, 1/4 cup port
wine, little cinnamon (I love it; Jim hates it; we compromised), handful
chopped parsley, juice of a lemon. Mix altogether. Heat through. This
is the stuffing.


3. In the same pot the rice was cooked in, boil water. Cut tops out of
green bell peppers to de-seed. Boil peppers about 3 minutes each until
just barely softened. I used 3 peppers but had stuffing leftover. Next
time I'll do 5. Remove peppers to loaf pan in which they can be
arranged to stand upright. Stuff with stuffing. Place in medium oven
to stay warm while you make the lemon sauce.


4. This was the fun part. I'd never made this before, liked it and
will make it again. Keep that pot of water boiling. In the top of a
double boiler, whip up 3 eggs until very frothy. Add the juice of 2
lemons. Start whipping over the boiling water. Also add 1/2 cup meat
broth warmed in the microwave. I had the pan drippings leftover from
last night's steak. I'm not sure what I'd use if I didn't have that in
the fridge. The sauce will thicken as it heats. Next time I'll add
some dill, but this was good, very light and thick and lemony and rich.


5. Serve lemon sauce over stuffed peppers.


To my mind, a complicated recipe is one that uses lots of pots and pans.
I never mind how many ingredients are in it. This recipe uses the one
sauce pan for the rice, parboiling the peppers and the double boiler.
There's the fry pan, the loaf, the top of the double boiler, one
measuring cup and the usuals of cutting board and assorted spoons.
Therefore, this recipe is one I could make again.

--Lia