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Easy Ground Lamb Stuffed Peppers with Mediterranean Spices

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Meat (Fleishig)

Lamb stuffed peppers are filled with ground lamb, rice, onion, garlic and tomatoes, warmly spiced with cumin and cinnamon and finished with fresh parsley and mint. Lamb brings an earthy richness that makes these feel special.

Tips

Brown the lamb and drain off excess fat before mixing it with the rice and spices. Partially cooking the rice first helps it finish tender in the oven. Stand the peppers upright in a baking dish with a little broth in the bottom, cover for most of the baking time, then uncover to brown the tops.

Kosher Notes

This is a meat (fleishig) recipe. Ground lamb is available from kosher butchers. Serve with a tahini drizzle or a fresh herb salad rather than yogurt. Use kosher beef broth.

Make-Ahead

Assemble up to a day ahead and refrigerate, adding 10 minutes to the baking time. Leftovers keep for 3 to 4 days.

Easy Ground Lamb Stuffed Peppers with Mediterranean Spices
Ground lamb transforms ordinary stuffed peppers into something special with Mediterranean spices and perfectly seasoned rice filling.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 6 large bell peppers tops cut off and seeds removed
  • 1 lb ground lamb
  • 1 cup white rice uncooked
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 tbsp olive oil
  • 1 can diced tomatoes 14.5 oz, drained
  • 1 cup beef broth plus extra for baking dish
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 cup fresh parsley chopped
  • 2 tbsp fresh mint chopped

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Method
 

  1. Preheat oven to 375°F. Cut tops off bell peppers and remove seeds and membranes. If needed, trim a small slice from the bottom so peppers stand upright.
  2. Cook rice according to package directions until about 75% done (it should still have a slight bite). Drain and set aside.
  3. Heat olive oil in a large skillet over medium-high heat. Add onion and cook for 5 minutes until softened.
  4. Add garlic and cook for 30 seconds until fragrant. Add ground lamb and cook, breaking it up with a spoon, until browned and no pink remains, about 6-8 minutes.
  5. Stir in diced tomatoes, cumin, cinnamon, salt, and pepper. Cook for 2 minutes.
  6. Add the partially cooked rice, 1/2 cup of beef broth, parsley, and mint. Stir to combine and cook for 2-3 minutes until heated through. Remove from heat.
  7. Stuff each pepper with the lamb and rice mixture, packing gently. Place stuffed peppers in a baking dish.
  8. Pour remaining 1/2 cup beef broth plus an additional 1/2 cup water around the peppers in the baking dish.
  9. Cover with foil and bake for 35-40 minutes until peppers are tender. Remove foil for the last 10 minutes of cooking.
  10. Let stand for 5 minutes before serving. Garnish with additional fresh herbs if desired.

Notes

Stuffed peppers can be prepared up to a day ahead and refrigerated before baking. Add 10 minutes to cooking time if baking from cold. Leftover stuffed peppers keep in the refrigerator for 3-4 days and reheat well in the microwave or oven.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 14g 18%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 420mg 18%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 18g 36%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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