Stuffed Bell Peppers

1. Preheat oven to 375°F (190°C)

2. Cook rice according to package instructions and set aside

3. Slice tops off red bell peppers and remove seeds and membranes

4. Heat a pan over medium heat and cook ground lamb until browned, then drain excess fat

5. Add cooked rice, raisins, chopped walnuts, and chopped figs to the lamb and mix well

6. Season mixture with salt and pepper to taste

7. Stuff the red bell peppers with the lamb and rice mixture

8. Top each stuffed pepper with crumbled goat cheese

9. Place stuffed peppers in a baking dish and add a splash of water to the bottom of the dish

10. Cover with foil and bake for 30 minutes

11. Remove foil and bake uncovered for an additional 10-15 minutes until peppers are tender and cheese is golden

12. Serve warm