American Pistachio And Lamb-filled Peppers

4 servings.

½ pound Diced lamb*
½ cup Chopped onion
2 tablespoons Oil
2/3 cup Rice
1-1/3 cups Boiling water
1 tablespoon Lemon juice
1 teaspoon Salt
1/8 teaspoon Dried mint, crushed**
½ cup Seeded and chopped tomato
½ cup Chopped natural American pistachios
4 whole Green peppers


Combine lamb, onion and oil in microwave-proof dish; microwave, covered, at HIGH 5 minutes, stirring once. Drain. Add rice, water, lemon juice, salt and mint. Microwave, covered, at HIGH 7 minutes longer; let stand 6 or 7 minutes. Stir in tomato and pistachios. Slice ½ inch off stem end of each pepper; remove core and seeds. Fill cavity with rice mixture. Place filled peppers in microwave-proof dish; microwave, covered, at HIGH 6 minutes. Microwave at MEDIUM 7 minutes or until filling is hot and peppers are tender; rotate dish ¼ turn halfway through cooking time.