Crock Pot Lamb Stuffed Green Bell Peppers
Elevate your dinner routine with these Crock Pot Lamb Stuffed Green Bell Peppers—an irresistible combination of tender bell peppers filled with a savory mixture of seasoned ground lamb, fluffy white rice, and aromatic herbs and spices like cumin and cinnamon. This slow-cooked masterpiece is simmered in a rich tomato sauce made with crushed tomatoes and broth, ensuring a flavor-packed, melt-in-your-mouth experience. Perfect for meal prep or a comforting family dinner, these stuffed peppers are as easy as they are impressive, requiring just 25 minutes of prep before the crock pot works its magic. Serve with a drizzle of sauce and a sprinkle of fresh parsley for a show-stopping dish! Keywords: Crock Pot Lamb, Stuffed Green Bell Peppers, slow-cooked recipes, easy lamb dinner, savory stuffed peppers.
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Recipe Information
Ingredients
- 6 pieces Green bell peppers
- 1 pound Ground lamb
- 1 cup Cooked white rice
- 1 medium Yellow onion, finely diced
- 2 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Olive oil
- 1 15-ounce can Crushed tomatoes
- 1 cup Chicken or beef broth
Instructions
Slice off the tops of the green bell peppers and remove the seeds and membranes. Rinse the peppers and set aside.
In a large skillet over medium heat, warm the olive oil. Add the diced onion and cook for 3-4 minutes, until softened.
Stir in the garlic and cook for another 1 minute, until fragrant.
Add the ground lamb to the skillet. Cook until the meat is browned and fully cooked, breaking it up with a spoon as it cooks, about 6-7 minutes.
Mix in the tomato paste, cooked rice, ground cumin, ground cinnamon, salt, black pepper, and chopped parsley. Stir well to combine and remove from heat.
Stuff each prepared bell pepper with the lamb and rice mixture, packing it tightly but leaving a little room at the top.
In the crock pot, combine the crushed tomatoes and chicken or beef broth. Stir to blend evenly.
Place the stuffed bell peppers upright into the crock pot, ensuring they fit snugly and are partially submerged in the tomato sauce.
Cover the crock pot and cook on low heat for 6 hours, or until the peppers are tender and the filling is fully heated through.
Carefully remove the cooked peppers from the crock pot and serve with the tomato sauce spooned over the top. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
1973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.7 g | 137% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 5468 mg | 238% | |
| Total Carbohydrate | 125.5 g | 46% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 40.4 g | ||
| Protein | 131.6 g | 263% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 359 mg | 28% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 4475 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
