Ingredients

6 large red bell peppers

1 cup chopped onion (I like sweet onions, such as maui or vidalia)

2-3 cloves minced garlic

2 tablespoons chopped fresh oregano

2/3 cup cooked cooled rice

1/2 cup golden raisins

3 tablespoons cinnamon

1tsp salt

1tsp pepper

2.5 cup canned tomato sauce

1.5 lb ground lamb

1 egg, lightly beaten

Preparation

  1. Cut off the top 1/2" of the peppers. Scoop out seeds and chop pepper caps.
  2. Heat some olive oil over medium-high. Add onion, garlic, oregano and chopped pepper. Saute until vegetables are soft. Transfer to bowl. 3. Add rice, cinnamon, salt, pepper and raisins. Cool 10 minutes, then add 1/2c tomato sauce, lamb and egg.
  3. Fill peppers with mixture.
  4. Stand peppers in a pot (you may need 2 pots depending on size). Pour remaining tomato sauce around peppers, then bring to a boil. Reduce heat to medium-low and simmer covered about 20 minutes. Spoon sauce over peppers and simmer another 20 minutes.
  5. Put peppers on a platter or individual plates. Simmer sauce with 2-4T sugar (to taste), 1T balsamic vinegar and 1T cinnamon. Season with salt and pepper. Serve with peppers.