Mini Bell Pepper Stuffers

By LRay

Ingredients

• Greek Lamb Filling
• 1 pound ground meat
• 1 cup cooked, cooled rice
• 1 teaspoon coarse salt
• 1 bag mini bell peppers
• Greek Lamb Filling 2 tablespoons chopped fresh mint 1 teaspoon minced garlic 1 teaspoon dried oregano 1 cup crumbled feta cheese
• 2 tablespoons chopped fresh mint
• 1 teaspoon minced garlic
• 1 teaspoon dried oregano
• 1 cup crumbled feta cheese
• Italian Turkey Filling 2 tablespoons chopped fresh flat-leaf parsley 1 teaspoon minced garlic 1 tablespoon finely grated lemon zest 1/2 teaspoon crushed red-pepper flakes (optional) 1/2 cup finely grated Parmesan cheese
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 teaspoon minced garlic
• 1 tablespoon finely grated lemon zest
• 1/2 teaspoon crushed red-pepper flakes (optional)
• 1/2 cup finely grated Parmesan cheese
• Vietnamese Pork Filling 2 tablespoons chopped fresh cilantro leaves 1 teaspoon minced garlic 1 tablespoon minced lemongrass 1 tablespoon minced fresh ginger 1 tablespoon minced shallots
• 2 tablespoons chopped fresh cilantro leaves
• 1 teaspoon minced garlic
• 1 tablespoon minced lemongrass
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced shallots

Details

Servings 24
Adapted from marthastewart.com

Preparation

Step 1

Mix ground meat with rice, salt, and a few flavorful ingredients. Spoon filling into each half of the mini bell peppers; then broil on a baking sheet on the center rack until meat is cooked, about 8 minutes.