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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Preparation Time

  Cooking Time - 60 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Preheat an oven to 350 degrees F (175 degrees C). | 2. Heat the olive oil in a large skillet over medium-high heat. Stir in the onion and ground lamb; cook and stir until the onion is tender, and the meat is no longer pink, about 7 minutes. Stir in the rice, salt, black pepper, and mint; cook 5 minutes longer. Add the water and parsley. Reduce the heat to medium-low, and continue cooking and stirring until the water has been completely absorbed by the rice, about 15 minutes. Stir the chicken broth and diced tomatoes together in an oven-proof dish that will just fit the peppers. Scoop the lamb mixture into the bell peppers, and place them into the dish. | 3. Bake in the preheated oven until the peppers are tender and the tomatoes are bubbly, about 45 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	2	tablespoons		-	-	-	-
onion	1 1/4	cups	chopped	80.0	18.68	2.2	0.2
lamb	1	pound	ground	1211.112	0.0	76.5677	97.9322
white rice	3/4	cup		506.4375	110.9306	9.8929	0.9158
salt	3/4	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
mint	1/2	teaspoon	crushed	0.1867	0.0397	0.01	0.0025
water	1	cup		0.0	0.0	0.0	0.0
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
chicken broth	1	can		94.55	2.2875	13.481	3.1719999999999997
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
green bell pepper	6		seeded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.