Armenian Stuffed Bell Peppers

Ingredients

8 Bell Peppers

1 pound ground beef/turkey/chicken

½ cup long grain rice

½ onion finely chopped

¼ cup fresh flat-leaf parsley

1 can peeled, petite dice tomatoes

Juice of 1 lemon

½ teaspoon dried mint crushed

¼ teaspoon cayenne pepper

1 small garlic clove minced

salt & pepper to taste

DIRECTIONS

Wash the peppers and cut off the tops & remove seeds. Set aside
Mix the meat, rice, onion, parsley, garlic, cayenne, salt & pepper and half of the can of tomatoes in a large mixing bowl. Combine thoroughly.
Stuff the cored peppers with meat- do not stuff all the way to the very top. Leave about ¼ of an inch from the top as the rice will expand while cooking and it will overflow.
Arrange the stuffed peppers in a large pot. Pour the remaining tomatoes over the top. Add the lemon juice, mint and a little water so there are approx 2-3 inches of liquid in the bottom of the pan.
Cover and bring to a boil. Reduce heat and allow to simmer, covered, for about 45 min, or until the peppers are tender.

OPTIONAL: You may serve with a dollop of yogurt