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Lebanese-Style Peppershttps://www.penzeys.com/shop/recipes/lebanese-style-peppers/Alyson Krumwiede explains: “As my husband is part Lebanese, I have begun experimenting with my cooking, using many of his mother and grandmother’s recipes. I have added the baby eggplant to give an added lusciousness to the filling. As there are only two of us, making my version of his mother’s stuffed pepper in a deconstructed style is easier. The following recipe makes dinner and a few lunches for two people.”1 TB. PENZEYS PEPPER1 TB. GROUND ALLSPICE1 TB. CINNAMON (Alyson uses VIETNAMESE)1 tsp. GROUND NUTMEG1 tsp. GROUND CORIANDER1 tsp. GROUND CLOVES1 tsp. POWDERED GINGER2 large green bell peppers1 TB. olive oil1 small yellow onion, diced1 small yellow baby bell pepper, stems and seeds removed, diced1 small orange baby bell pepper, stems and seeds removed, diced1/2 small eggplant, peeled and diced1/4-1 tsp. salt, to taste (Alyson uses SEA SALT)1 lb. ground lamb1 garlic clove, minced (½ tsp. MINCED GARLIC)1 1/2 Cups chunky tomato sauce or puree1/4-1/2 tsp. PENZEYS PEPPER, to taste1/2-1 Cup feta cheese, crumbled1 TB. TURKISH OREGANO1/2 Cup plain Greek nonfat yogurt, optional
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