Stuffed Peppers with Ground Lamb

Makes: 4 Stuffed Peppers (4 Servings)
Source: The New Family Cookbook for People with Diabetes

4 medium green bell peppers
1/2 pound lean ground lamb
1/4 cup chopped onion
1 cup cooked brown or white rice
1 (8 oz) can tomato sauce
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon freshly ground pepper

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, 1/2 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.

Nutritional Information Per Serving (1 Stuffed Pepper): Calories: 242, Fat:
10g, Cholesterol: 45mg, Sodium: 702mg,Carbohydrate: 25g, Dietary Fiber: 3g,
Sugars: 7g, Protein: 15g
Diabetic Exchanges: 1 Starch, 2 Vegetable, 1 Medium-Fat Meat, 1 Fat

Jenn B aka Mom2Sam and Tiny
--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/