Heat 2 tablespoons of olive oil in a large skillet over medium to high heat.
Sauté the chopped onions until they become translucent.
Add the ground lamb or beef to the skillet and brown it.
Once the meat is browned, add the chopped parsley and crushed tomatoes. Mix well.
Pour in 1 cup of water and season the mixture with salt, black pepper, and dry mint. Mix again.
Add the washed short-grain rice to the skillet. Stir everything together.
Reduce the heat to medium and let the mixture simmer for about 20 minutes. If the stuffing becomes too thick, add an additional ½ cup of water as needed.
While the stuffing is cooking, preheat your oven to 375°F .
Turn off the heat on the stovetop and allow the stuffing to cool.
While the stuffing is cooling, prepare the bell peppers. Cut off the tops of the peppers and remove any seeds or pits from inside.
Once the stuffing has cooled enough to handle, spoon it into the peppers, filling them about ¾ of the way to the top.
Arrange the stuffed peppers next to each other in a baking dish. Place the tops of the peppers back onto them.
Pour 1 cup of water into the bottom of the baking dish and cover it with foil.
Bake the stuffed peppers for 35 minutes.
Remove the foil and check if there is still some water in the bottom of the pan. Add more if it has evaporated.
Bake the peppers uncovered for another 25 minutes, until they are cooked and the tops are slightly browned.
Remove from the oven, let them cool for a moment, and enjoy your delicious Lamb Rice Stuffed Peppers!