Lamb Stuffed Bell Peppers Ii
Elevate your weeknight dinner game with these hearty and flavorful Lamb Stuffed Bell Peppers II. This recipe combines tender roasted bell peppers with a savory filling of spiced ground lamb, aromatic garlic, and onions, perfectly balanced with fluffy white rice and a hint of warming cinnamon and cumin. Topped with gooey melted mozzarella and cooked in a vegetable broth for added moisture and depth, these stuffed peppers are both comforting and sophisticated. Perfect for a family meal or an impressive dinner party dish, this recipe is ready in just over an hour and serves four. With vibrant flavors, wholesome ingredients, and a stunning presentation, these stuffed peppers will quickly become a household favorite. Explore this Mediterranean-inspired recipe today!
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Recipe Information
Ingredients
- 4 large bell peppers
- 500 grams ground lamb
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 cup cooked white rice
- 2 tablespoons tomato paste
- 400 grams (canned) diced tomatoes
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon paprika
- 2 tablespoons (chopped) fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 200 milliliters vegetable broth
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside and reserve the tops.
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground lamb to the skillet, breaking it up with a wooden spoon, and cook for 5-7 minutes or until browned.
Stir in the cooked rice, tomato paste, diced tomatoes, ground cumin, ground cinnamon, paprika, salt, and black pepper. Cook for 2-3 minutes until the mixture is well combined and heated through.
Remove the skillet from the heat and stir in the chopped fresh parsley.
Fill each bell pepper with the lamb mixture, packing it down slightly. Place the stuffed peppers upright in a baking dish.
Pour the vegetable broth into the bottom of the baking dish to create a steaming effect during baking.
Replace the tops on the peppers to cover the filling, then cover the entire baking dish tightly with aluminum foil.
Bake in the preheated oven for 30 minutes.
Remove the foil and sprinkle the shredded mozzarella cheese evenly over the tops of the stuffed peppers. Bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the stuffed peppers from the oven and let them rest for 5 minutes before serving.
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1397 mg | 61% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 11.3 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 292 mg | 22% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1153 mg | 25% | |
*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.
