These sensational stuffed peppers are always a party favorite. They are a visual and taste sensation that will have your guests begging you for the recipe.

Ingredients

* 4 lg. bell peppers (green)
* 1 onion, chopped
* 2 lb. minced lamb
* 5 garlic cloves, crushed
* 1/4 inch ginger root, chopped
* 1 Tbs. ground almonds
* 1 green chili, finely chopped
* salt
* 2 Tbs. chopped fresh mint
* 3 Tbs. oil
* 1 tsp. cardamom seeds
* 1 cinnamon stick
* 5 cloves
* 1/4 tsp. black peppercorns
* 2 bay leaves
* 1 tsp. ground cilantro
* 1 tsp. cumin seeds
* 1/2 tsp. ground turmeric
* 1 tsp. garam masala

Directions

Slice the top off the peppers and scoop out the seeds. Mix the meat, half the onion, garlic and ginger, the almonds, chili, salt and mint. Heat the oil and fry the cardamon seeds, cinnamon, cloves, peppercorns and bay leaves over a medium heat until the spices darken slightly. Add the remaining onion, garlic and ginger and fry for 2 minutes, stirring. Stir in the coriander, cumin seeds, turmeric and garam masala and fry for 1 minute. Add the meat, cover and simmer for 10 minutes, stirring occasionally. Leave to cool slightly. Preheat the oven to 400 degrees. Remove and discard the bay leaves, cinnamon, cardamom pods, peppercorns and cloves. Stuff the peppers with the meat mixture and stand in a lightly greased casserole dish. Reduce the oven temperature to 300 degrees and cook the peppers for 10 minutes. Serve hot with rice, dal and chutney.