Servings: 4

4 large bell peppers 4 large bell peppers
1 pound ground lamb 1 pound ground lamb
1 cup finely chopped onion 1 cup finely chopped onion
1-1/2 cups cooked white or brown rice 1-½ cups cooked white or brown rice
1/2 cup catsup ½ cup catsup
1/2 cup raisins ½ cup raisins
1 teaspoon ground allspice 1 teaspoon ground allspice
1 teaspoon cinnamon 1 teaspoon cinnamon
1/2 teaspoon ground cumin ½ teaspoon ground cumin
1/2 teaspoon coarsely cracked black pepper ½ teaspoon coarsely cracked black pepper
1/8 teaspoon cayenne pepper ⅛ teaspoon cayenne pepper
1 large egg 1 large egg
Salt (About 1 teaspoon) Salt (About 1 teaspoon)
Optional garnish: toasted pine nuts Optional garnish: toasted pine nuts

Preheat oven to 375 degrees F.
Stem peppers. Cut tops from bell peppers. Reserve. Remove ribs and seeds. Finely chop reserved tops. Set aside.
Brown lamb in large frying pan set over medium heat. Add onion and reserved bell pepper. Cook until onion is limp and becomes translucent. Remove from heat. Discard all but 1 tablespoon drippings. Stir in rice, catsup, raisins, allspice, cumin, cinnamon, black pepper, cayenne pepper and egg. Add salt to taste.
Fill peppers with rice mixture. Bake until peppers are soft when pierced with tip of a knife, about 30 to 40 minutes. Garnish with pine nuts if desired.