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Easy Ground Lamb Stuffed Peppers with Mediterranean Spices - Mediterranean recipe
I've been making stuffed peppers for years, but switching to ground lamb completely changed how I think about this classic dish. The lamb brings this earthy richness that beef just can't match, and when you add warm spices like cumin and cinnamon, you get something that feels both comforting and exotic. This recipe came about during one of those weeks when I had a pound of ground lamb in the freezer and bell peppers that needed to be used up. Instead of my usual beef and rice combination, I decided to experiment with Mediterranean flavors. The result was so good that my family now requests these lamb stuffed peppers over the traditional version every time. The key to really excellent stuffed peppers is getting the filling just right. You want it moist but not soggy, flavorful but not overpowering the pepper itself. I cook the lamb with onions until it's properly browned, then add rice that's been partially cooked. This prevents the rice from getting mushy while everything bakes together. A splash of beef broth keeps everything tender, and fresh herbs brighten the whole dish. These peppers work great for weeknight dinners because you can prep them in the morning and just pop them in the oven when you get home. They're also perfect for meal prep since they reheat beautifully. Serve them with a simple salad or some roasted vegetables, and you've got a complete meal that feels special without being complicated.
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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

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.