Lamb Biryani-Stuffed Peppers — this one’s a total fusion flavor bomb 💥. Think aromatic, spiced lamb biryani packed into tender roasted bell peppers, finished with herbs and a drizzle of yogurt. It’s colorful, comforting, and just a little extra in the best way. 🌶️🐑🍚
🍛 Lamb Biryani-Stuffed Peppers
Ingredients (serves 4–6):
For the Peppers:
- 4–6 bell peppers (any color), tops sliced off & seeds removed
- Olive oil, salt, and pepper for roasting
For the Lamb Biryani Filling:
- 1 lb ground lamb
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1½ tsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- ½ tsp cinnamon
- ½ tsp chili powder (optional, for heat)
- Salt to taste
- 1 tbsp tomato paste
- 1 cup cooked basmati rice
- ¼ cup chopped fresh cilantro or mint (or both)
- Juice of ½ lemon
- 2 tbsp plain yogurt (optional, for extra richness)
To Garnish:
- More herbs
- Toasted nuts (like cashews or slivered almonds)
- Pomegranate seeds (for a pop of sweet)
- Yogurt or raita drizzle
Instructions:
- Prep the Peppers:
- Preheat oven to 375°F (190°C).
- Lightly oil and season the peppers, then roast them upright in a baking dish for about 15 minutes, until just beginning to soften.
- Cook the Lamb Biryani Mixture:
- While peppers roast, heat oil in a pan over medium heat.
- Sauté onion until soft, then add garlic and ginger.
- Add lamb and cook until browned.
- Stir in spices and tomato paste; cook for 1–2 minutes more.
- Mix in the cooked rice, herbs, lemon juice, and yogurt if using. Taste and adjust seasoning.
- Stuff the Peppers:
- Fill each roasted pepper generously with the lamb biryani mixture.
- Cover with foil and bake for 15 more minutes, then uncover and bake 5–10 more for a golden top.
- Serve:
- Garnish with herbs, yogurt drizzle, and any crunchy or sweet toppings you love.
🛎️ Serving Ideas:
- Serve with a side of cooling cucumber raita or simple green salad.
- Leftover biryani mix? Spoon it over naan or into lettuce cups the next day.
💡 Pro Tips:
- Want a vegetarian version? Swap lamb for chickpeas and veggies, and bump up the spices.
- A dollop of mango chutney on the side = game changer.
Want this plated for the ‘Gram? Go for a colorful overhead shot with split peppers, a messy sprinkle of herbs and nuts, and a drizzle of yogurt to tie it all together. Need a reel caption or styling tips? I’m ready when you are!
