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Stuffed Bell Pepper

Total time = 1 hour and 30 minutes
A colorful hearty meal.

1/2 cup uncooked rice or 1 cup cooked leftover rice
1 Tbl. olive oil
1 medium onion, chopped
1 garlic clove, minced
6 medium bell peppers, in assorted colors
2 Tbl. chopped fresh dill
3/4 tsp. salt
1/2 tsp. ground allspice
1/2 tsp. pepper
1/2 lb. lean ground lamb
1 cup crumbled feta cheese (4 oz.)
1 can (8 oz.) tomato sauce
1 Tbl. fresh lemon juice
1 tsp. sugar
directions
Preheat oven to 375 F. Cook rice in a medium pot of boling water. Drain and rinse under cold water. While rice is cooking, heat oil in mdium skillet over medium heat. Add onion and cook 4 minutes, until softened. Stir in garlic and cook 1 minute.

Slice tops off peppers and remove seeds. Stand peppers upright in a baking dish.

Combine onion mixture, dill, salt, allspice, and pepper in large bowl. Mix in rice and lamb. Fold in feta cheese. Stuff peppers with lamb mixture.

Mix tomato sauce with 1 can water, lemon juice, and sugar. Pour half over peppers and half into bottom of dish. Cover with foil.

Bake for 45 minutes. Uncover and continue baking another 15 minutes, basting occasionally with sauce, until a meat thermometer inserted in center of filling records read 160 F.

suggestions
Serve with garlic bread on side.