8medium bell peppersmixture of red, yellow and green
4cupscooked short grain ricecooled (from 1 1/3 cup uncooked)
1/4cupminced fresh mintpacked
1/4tspfreshly ground black pepper
1lb500 g ground lamb
4 1/2cupsdiced tomatoesfrom 1 1/2-28 oz/796 mL cans
1/2tspcinnamonor to taste
1/8tspallspiceor to taste
Salt and pepperto taste
2tbspminced fresh mintpacked
1tbspminced fresh parsleypacked
Preheat oven to 375 degrees F.
Cut the tops of each pepper leaving the stems intact. Use a paring knife to cut away the seeds and ribs inside each pepper.
In a large bowl, combine the cooked rice, olive oil, cinnamon, allspice, garlic, mint, salt, pepper and lamb. Stuff into pepper cavities and top with pepper "lids". Arrange peppers in a large baking dish.
To make the sauce, heat olive oil in a medium saucepan. Add garlic and saute until softened, about 1 minute. Add diced tomatoes, tomato paste, spices and herbs. Taste and adjust seasoning, adding up to a total of 1 tsp cinnamon and 1 tsp allspice if you like more intense spice. Pour around peppers, then cover dish with aluminum foil and bake 1 hour, or until lamb is cooked through and peppers are soft.