Greek Style Stuffed Bell Peppers Recipe

• 2 tbsp Extra-Virgin Olive Oil
• 1¼ cups Onion (chopped)
• 1 pound Lamb (ground)
• ¾ cup White Rice
• ¾ tsp Salt
• ½ tsp Black Pepper (ground)
• ½ tsp dried Mint (crushed)
• 1 cup Water
• ¼ cup fresh Parsley (chopped, to taste)
• 1 (14.5 ounce) can Chicken Broth
• 1 (14.5 ounce) can Tomatoes (diced small)
• 6 Green Bell Peppers (top removed and seeded)

• Preheat oven to °F (175 °C).
• Place a large skillet over medium-high fire and heat olive oil.
• Add onions and lamb. Stir and cook for about 7 minutes till the onions are tender and the meat is no longer pink.
• Add rice, salt, black pepper and mint. Stir and cook for 5 minutes.
• Add water and parsley.
• Reduce the heat to medium-low and cook for 15 minutes till the rice has completely absorbed the water, stirring occasionally.
• Combine together chicken broth and tomatoes in an oven-proof dish.
• Spoon the lamb mixture into the green bell peppers.
• Place the stuffed bell peppers in the dish.
• Bake for about 45 minutes till the peppers turn soft and tomatoes bubbly.