Serving Size: 2-4

Ingredients

• 1 lb ground lamb
• 1 onion, diced
• 1 tbsp ginger, minced
• 2 tsp Ancient Halaby Middle Eastern Chile Blend
• 3 red bell peppers
• 8 oz pine nuts, toasted
• 1/3 cup creme fraiche
• Feta for topping
• Parsley for garnish
• Oil or ghee to coat the pan

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Directions

1. Heat sauté pan over medium/ high heat before adding oil to coat the pan
2. Add lamb and break up with wooden spoon, cook for 2 minutes
3. Add onions and ginger and continue cooking for 5 minutes until lamb is almost cooked through
4. Add spices and pine nuts and stir until fragrant
5. Turn off heat and add creme fraiche and season with salt
6. While the lamb is cooling down, preheat oven to 375F, cut the tops off of the bell peppers and hollow by removing seeds and veins
7. Stuff peppers with the lamb and top with a little crumbled feta, put the top of the bell pepper back on and bake for 25-30 minutes
8. Sprinkle with parsley and serve