Mini Red Peppers Stuffed with Lamb

Herbed Apricot Coriander Rice, and Cilantro Mint Cucumber Yogurt Sauce

serves 4
(There is enough meat for service for 8.You can save the meat and serve at another time, or just double the rice recipe and you will have enough food for 8)

Stuffed Peppers:

1 lb. organic ground lamb
8 mini red peppers, about 2.5 inches in diameter by 4 inches high, washed, the bottoms cut off slightly to make flat, and the insides cored out.
¼ C pine nuts
¼ C golden raisins
1 large egg
2 T 2% milk
1 t fresh chiffonade cut rosemary
1 T fresh chiffonade cut mint
Salt and pepper
2 large cloves garlic chopped finely
4-5 T good olive oil

Direction:

• Mix all ingredients except peppers and oil, mixing thoroughly by hand. Take the meat mixture by spoonful sand pack inside the pepper, packing firmly, and filling all the way to the top. Even a little more to rise a small bit above the top of the pepper.
• Place them all in a shallow casserole dish with 2 T of the olive oil on the bottom, and arrange them with at least½inch space between them. Drizzle a bit more olive oil on top.Bake in a 375 degree oven, uncovered, for about 50-55 minutes. Take out of oven and let rest for 2 to 3 minutes before serving.

Rice:

1 ½ C cooked Jasmine rice.
1/3 small white sweet onion, rough chopped
1 T finely chopped jalapeno pepper
10-12 dried apricots cut into fourths
1 ¼ chicken stock
½ t coriander
½ t turmeric
¼ t curry powder
¼ t thyme powder
3 T olive oil
Fresh mint to garnish