Stuffed Peppers

• 6 large red bell peppers
• 1 cup chopped onion (I like sweet onions, such as maui or vidalia)
• 2-3 cloves minced garlic
• 2 tablespoons chopped fresh oregano
• 2/3 cup cooked cooled rice
• 1/2 cup golden raisins
• 3 tablespoons cinnamon
• 1tsp salt
• 1tsp pepper
• 2.5 cup canned tomato sauce
• 1.5 lb ground lamb
• 1 egg, lightly beaten

1. 1. Cut off the top 1/2" of the peppers. Scoop out seeds and chop pepper caps.
2. 2. Heat some olive oil over medium-high. Add onion, garlic, oregano and chopped pepper. Saute until vegetables are soft. Transfer to bowl. 3. Add rice, cinnamon, salt, pepper and raisins. Cool 10 minutes, then add 1/2c tomato sauce, lamb and egg.
3. 4. Fill peppers with mixture.
4. 5. Stand peppers in a pot (you may need 2 pots depending on size). Pour remaining tomato sauce around peppers, then bring to a boil. Reduce heat to medium-low and simmer covered about 20 minutes. Spoon sauce over peppers and simmer another 20 minutes.
5. 6. Put peppers on a platter or individual plates. Simmer sauce with 2-4T sugar (to taste), 1T balsamic vinegar and 1T cinnamon. Season with salt and pepper. Serve with peppers.

red bell peppers, onion, garlic, fresh oregano, rice, golden raisins, cinnamon, salt, pepper, tomato sauce, ground lamb, egg

Taken from www.epicurious.com/recipes/member/views/stuffed-peppers-1208310 (may not work)