Arizona - State flower: Saguaro cactus flower

1. Lamb Stuffed Sweet Red Pepper
2. Pinon Nut and Mint Soup
3. Cactus Salad
4. Navajo Fry Bread
5. Lime Chiffon Pie

Lamb Stuffed Sweet Red Pepper - Serves 6

6 firm, large swet red peppers
1-½ lbs ground lamb
1 Tbsp butter or margarine
½ Cup chopped onions
1-½ Cups coarsely chopped mushrooms
1-½ tsp salt
½ tsp powdered savory
½ tsp marjoram
¼ tsp fresh ground pepper
1 clove garlic, peeled, crushed and minced.
3 ripe tomatoes, washed, cored and coarsely chopped
1 Cup prepared poultry stuffing

Wash peppers, core, remove seeds and drain upside down on paper toweling.

Brown the lamb in the butter or margarine in a large, 11" to 12", heavy skillet or sauté pan.

Add onions and mushrooms, sauté until onions are golden brown.

Add remaining ingredients and simmer, stirring occasionally for about 45 minutes. Cool mixture to room temperature.

Fill the peppers with the meat mixture heaping it up. Place peppers in a baking pan and bake in a moderate oven, 350º, for 1-1/2 hours. Serve them hot.

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