Spicy Lamb Stuffed Peppers
Transform your weeknight dinner into a bold, flavor-packed experience with these Spicy Lamb Stuffed Peppers. Juicy bell peppers are roasted to perfection and generously filled with a savory mixture of ground lamb, aromatic spices like cumin and paprika, tender cooked rice, and a zesty tomato base. A touch of red pepper flakes brings just the right amount of heat, while fresh parsley adds a fragrant finish. Baked in a cozy broth to keep them moist and optionally topped with melty cheese, these stuffed peppers are as comforting as they are impressive. With a prep time of just 20 minutes and a balance of protein, carbs, and veggies, this dish is the ultimate crowd-pleaser for busy evenings or casual gatherings. Perfect for those seeking hearty, Mediterranean-inspired recipes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 whole bell peppers
- 500 grams ground lamb
- 200 grams cooked rice
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 tablespoons tomato paste
- 400 grams diced tomatoes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon red pepper flakes
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 250 milliliters chicken or vegetable broth
- 50 grams shredded cheese (optional, for topping)
Instructions
Preheat your oven to 190°C (375°F).
Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside and reserve the tops for later use.
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground lamb to the skillet and cook until browned, breaking it up with a wooden spoon as it cooks, about 5-7 minutes.
Stir in the tomato paste, ground cumin, ground coriander, paprika, red pepper flakes, salt, and black pepper. Cook for 2 minutes to allow the spices to bloom.
Pour in the diced tomatoes and simmer the mixture for 5 minutes, allowing the flavors to meld.
Add the cooked rice and chopped parsley to the skillet. Stir to combine and remove the skillet from heat.
Stuff the prepared bell peppers with the lamb and rice mixture, packing them firmly but carefully.
Arrange the stuffed peppers upright in a baking dish. Pour the chicken or vegetable broth into the dish around the peppers to prevent them from drying out during baking.
Cover the peppers with the reserved tops or aluminum foil and bake in the preheated oven for 30 minutes.
Optionally, uncover the peppers and sprinkle shredded cheese on top. Return to the oven for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the stuffed peppers from the oven and allow them to cool slightly before serving.
Garnish with additional chopped parsley if desired and serve warm.
Nutrition Facts
Calories |
2409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.4 g | 186% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 534 mg | 178% | |
| Sodium | 6189 mg | 269% | |
| Total Carbohydrate | 122.3 g | 44% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 36.2 g | ||
| Protein | 154.4 g | 309% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 779 mg | 60% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 4394 mg | 93% | |
*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.
