Lamb Stuffed Bell Peppers are a colorful, hearty, and flavorful dish — sweet bell peppers filled with a savory spiced lamb and rice mixture, then baked until tender and juicy. They make a beautiful main course that’s perfect for family dinners or meal prepping!
Here’s a delicious recipe for Lamb Stuffed Bell Peppers:
Ingredients:
- Bell peppers: 6 large (any color you like), tops cut off and seeds removed
- Ground lamb: 500g (1 lb)
- Cooked rice: 1 cup (white, brown, or even wild rice)
- Onion: 1 small, finely diced
- Garlic: 3 cloves, minced
- Tomato paste: 2 tablespoons
- Crushed tomatoes: 1 cup (plus extra for baking)
- Olive oil: 2 tablespoons
- Ground cumin: 1 teaspoon
- Ground cinnamon: 1/2 teaspoon
- Paprika: 1 teaspoon
- Fresh parsley: 2 tablespoons, chopped (plus extra for garnish)
- Salt and black pepper: to taste
- Feta cheese: 1/2 cup crumbled (optional but delicious)
Instructions:
1. Preheat the oven:
- Preheat your oven to 190°C (375°F).
2. Prepare the peppers:
- Slice the tops off the bell peppers and remove the seeds and membranes.
- Drizzle them lightly with olive oil and a sprinkle of salt.
- Place them upright in a baking dish. (If they won’t stand up, you can slice a tiny bit off the bottom to level them.)
3. Make the filling:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Sauté the diced onion until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the ground lamb and cook until browned, breaking it up as it cooks.
- Stir in the cumin, cinnamon, paprika, salt, and pepper.
- Mix in the tomato paste and cook for 2 minutes.
- Add the crushed tomatoes and simmer for 5 minutes, allowing the flavors to blend.
- Remove from heat and stir in the cooked rice, chopped parsley, and feta cheese (if using).
4. Stuff the peppers:
- Spoon the lamb and rice mixture into each bell pepper, packing it down slightly.
- Pour a little extra crushed tomato (or marinara sauce) into the baking dish around the peppers to keep them moist during baking.
5. Bake:
- Cover the baking dish with foil.
- Bake for about 35–40 minutes, until the peppers are tender.
- Remove the foil for the last 10 minutes to allow the tops to get slightly golden.
6. Serve:
- Garnish with extra chopped parsley or crumbled feta.
- Serve warm, either on their own or with a side of yogurt sauce, tzatziki, or a fresh green salad.
Flavor Twists:
- Add pine nuts or currants to the filling for a Middle Eastern flair.
- Use quinoa instead of rice for a gluten-free option.
- Spice it up with a pinch of chili flakes if you like some heat!
These Lamb Stuffed Bell Peppers are juicy, savory, and full of bright flavors — a beautiful and satisfying meal all on their own. 🌟
Would you like a version that’s more Greek-style with oregano and lemon? 🍋🇬🇷
