Iranian Stuffed Peppers
| Yield: | 6 Servings |
| Categories: | Beef |
| 2 | tb | Butter or margarine |
| 1 | lg | Onion, chopped |
| 1/2 | lb | Ground lean beef or lamb |
| 1 | cn | Tomato sauce (8 oz.) |
| Salt & pepper to taste | ||
| 1/2 | ts | Sugar |
| Grated peel of 1 lemon | ||
| 3 | tb | Lemon juice |
| 1 | c | White rice |
| 1 1/2 | c | Beef or chicken broth |
| 1 | c | Parsley, fresh chopped |
| 1 | c | Green onions, chopped |
| 2 | tb | Dill weed, dried |
| 1 | ts | Tarragon, dried, crushed |
| 1 | ts | Mint, dried, crushed |
| 6 | lg | Green or red bell peppers |
| 1 | c | Beef broth |
| 2 | tb | Butter or margarine |
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