Peppers and Zucchini Stuffed with Lamb (Lamb Dolmas) Ingredients 4 Bell Peppers, any color 2 Large Zucchini 1 TBSP Unsalted Butter, Ghee, or Coconut Oil 1 Medium White Onion, diced Fine Sea Salt and Black Pepper 1 Stick Cinnamon 2 tsp Minced Garlic 4 Cups Beef Broth 2 TBSP Tomato Paste 1 lb Ground Lamb 1 TBSP Ground Cinnamon 1/2 Cup Fresh cilantro, chopped and divided Instructions Cut the tops off the bell peppers and remove the cores and seeds. Cut the zucchini in half crosswise and hollow out the middle. Set aside. Melt the fat in a large saute pan over medium heat. Add the onion, a pinch of salt and pepper, and the cinnamon stick and saute for 2 minutes. Add the beef broth and tomato paste, stir and let simmer 5 minutes. In a bowl mix the meat with a few pinches of salt and pepper, the ground cinnamon and half of the cilantro. Stuff the peppers and zucchini with the meat mixture. Arrange the peppers and zucchini in the pan of sauce with the stuffed side facing up. Cook the stuffed vegetables, covered, over medium heat for about 30 minutes. Top with remaining fresh cilantro and serve.
Posted on: Fri, 31 Oct 2014 19:43:13 +0000
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