Navajo Stuffed Sweet Peppers Recipe - Cooking Index
Navajo Stuffed Sweet Peppers Recipe - Cooking Index
Sheep and goat meat are staples for the Navajo Indians. The internal organs, filled with vitamins and minerals, compensate for a limited supply of green vegetables in the Navajo diet. (Green peppers, used in this recipe, were introduced from Mexico by the Spaniards.)
Type: Lamb, Vegetables| 2 tablespoons | 30ml | Butter or vevetable oil |
| 1 lb | 454g / 16oz | Lamb - cut into 1/2" cubes |
| 4 lbs | 1816g / 64oz | Bell peppers - sweet (large) |
| 1 1/2 cups | 93g / 3.3oz | Fresh tomatoes - chopped |
| 1 cup | 146g / 5.1oz | White bread crumbs - unseasoned |
| 1/4 cup | 15g / 0.5oz | Onion - chopped |
| 1/2 teaspoon | 2.5ml | Ground coriander seed |
| 1/2 teaspoon | 2.5ml | Ground cumin |
| 1 tablespoon | 15ml | Fresh cilantro - chopped |
| Black pepper - freshly ground, to taste | ||
| Salt - to taste |
Melt butter in a large skillet, and saute lamb until cooked through. Add the tomatoes, bread crumbs, onion, coriander seed and cumin. Salt and pepper to taste. Carefully remove tops and seeds from peppers and fill with the lamb mixture. Bake in a preheated 350 degree oven for 1 hour, or until peppers are tender. If desired, place peppers under broiler for a few seconds to brown tops. Sprinkle with fresh cilantro and serve hot or at room temperature.
Source:
SPIRIT OF THE HARVEST by Beverly Cox and Martin Jacobs
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