Lots of medium sized red peppers (I used 10)
1/2 kilo minced lamb or beef
1 big onion
1 green chili pepper
1 handful of minced Arabic parsley
half a cup of rice
salt
a little can of tomato paste
black pepper
grounded muscat
1/2 lemon
Mix the meat, onions, parsley, chili pper and the spices in a bowl with the rice. Knead everything through until levelled.
Empty the red peppers and clean them inside. You don´t really need the pepper caps, but they look nicer when together with the pepper.
Fill each pepper with the rice-meat mix. Leave 1/2 cm space for the rice to expand. Put the stuffed peppers in an oven pan. Mix the tomato paste with water and add the water until half covered. Cover pan with silver paper or lid.Put the pan in the oven at 175 C and let steam under silver paper for 1 hour. Then uncover peppers and let them steam openly 1/2 hour more at 175 C.
Sprinkle with half the lemon and serve either hot or chilled.
