In large bowl combine all ingredients using only half of the green pepper and onion.
Set aside the remainder of green pepper and onion mix for the stuffing.
After thoroughly cooking the ground round on stovetop add all ingredients including the remaining green pepper and onion mix, cover and simmer another 10 minutes.
Using the raw kibbe meat, make football shapes the size of your hands, once formed using your finger make a hole at the end of the football deep enough to add approximately a tablespoonful of stuffing into the football. Close the end after stuffing.
Heat a pan of oil to 350 degrees F, fill pan with enough oil to completely cover the kibbe ball. Moisten hands and pat your kibbe ball making sure it is sealed on both ends.
Deep-fry until a deep golden brown
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Crystal Joseph, owner of Crystal in Pittsburgh, PA