Best Lamb Stuffed Green Chiles With Fresh Tomato Puree Recipes

Crock Pot Lamb Stuffed Green Bell Peppers image

Provided by Bergy

Time 7h15m

Yield 6 Stuffed peppers, 6 serving(s)

Number Of Ingredients 14

6 medium green peppers
1 lb ground lamb (lean)
1 medium onion, chopped
2 tablespoons lite olive oil
1 1/2 cups cooked rice (Preferably Basmati)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano
1/4 teaspoon cumin
1 cup beef broth
2 teaspoons cornstarch
3 tablespoons tomato paste
1 teaspoon fresh lemon juice
1/2 cup sour cream

Steps:

Cut the tops off the peppers, remove seeds and fiber.
Brown the lamb and onion in the oil.
Mix in rice and the seasonings.
Fill the peppers with this mixture.
Put pepper tops in the bottom of crock pot and place the peppers on top.
Pour in the broth.
Cover and cook on low for 6 hours.
Remove peppers.
Mix in cornstarch, tomato paste, lemon juice and sour cream with the broth remaining in the crockpot.
Return peppers to cooker cover and cook on high for 30 minutes.
Serve the sauce with the peppers.

Spicy Lamb-Stuffed Peppers image

Provided by JackieOhNo

Categories Lamb/Sheep

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

8 medium bell peppers (red, yellow, or green)
1 1/2 lbs lean ground lamb
1 large onion, finely chopped (about 1-1/4 cups)
2 cups cooked rice
1/2 cup ketchup
1/2 cup raisins
1 teaspoon ground allspice
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon black pepper
2 eggs, lightly beaten
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper

Steps:

Preheat oven to 375 degrees. Slice off the tops of the bell peppers and remove the seeds. Remove the stems and finely chop the cleaned pepper tops. Stand the peppers, cut end up, in a 13x9-inch baking dish that has been sprayed with nonstick cooking spray.
Brown the lamb in a large skillet over medium-high heat for 5-7 minutes, until no pink remains, stirring often to break up the meat; drain the liquid. Add the onion and chopped pepper. Cook, stirring, for about 5 minutes, until the onion is tender; remove from the heat. Stir in the rice, ketchup, raisins, allspice, cumin, cinnamon, black pepper, and eggs; blend well. Stir in the salt and cayenne pepper.
Fill the peppers with the rice mixture, packing lightly. Cover with aluminum foil and bake for 40-50 minutes, or until the peppers are soft and can be pierced with a fork.

Nutrition Facts : Calories 394.7, Fat 21.7, SaturatedFat 9.2, Cholesterol 115.2, Sodium 676.6, Carbohydrate 32.2, Fiber 3, Sugar 12.6, Protein 18.6