This Mediterranean lamb stuffed peppers recipe offers a delicious and nutritious meal, combining spiced ground lamb, fresh herbs, and vegetables baked inside tender bell peppers.
It's a well-balanced dish that's perfect for a family dinner or special occasion, showcasing classic Mediterranean flavors with an easy prep and bake method.
Why You’ll Love This Recipe
- Using ground lamb provides rich flavor and moisture, which complements the sweet bell peppers.
- The aromatic Mediterranean herbs and spices infuse the filling for a vibrant taste.
- Baking the stuffed peppers until tender ensures the peppers are soft while keeping the filling juicy and flavorful.
Mediterranean Lamb Stuffed Peppers
A savory and wholesome dish featuring ground lamb mixed with Mediterranean spices and herbs, stuffed into colorful bell peppers and baked until tender.
- Prep time
- 20 minutes
- Cook time
- 45 minutes
- Servings
- 4
- Yield
- 4 stuffed bell peppers
Ingredients
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 lb (450g) ground lamb
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup (90g) cooked rice
- 1/4 cup (60ml) tomato sauce
- 1/4 cup (25g) crumbled feta cheese
- 1/4 cup (10g) chopped fresh parsley
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/4 tsp ground cinnamon
- Salt and freshly ground black pepper, to taste
- 2 tbsp (30ml) olive oil
- 1/2 cup (120ml) water
Instructions
- Prepare the Peppers Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and carefully remove the seeds and membranes. Set aside.
- Make the Filling In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until softened, about 3-4 minutes. Add ground lamb, breaking it up as it cooks, until browned and cooked through, about 6-7 minutes.
- Combine Ingredients Transfer the lamb mixture to a bowl. Stir in cooked rice, tomato sauce, feta cheese, parsley, oregano, cumin, cinnamon, salt, and pepper. Mix until well combined.
- Stuff the Peppers Fill each bell pepper with the lamb mixture, pressing down gently to compact. Place the stuffed peppers upright in a baking dish. Pour water into the bottom of the dish to help keep them moist.
- Bake Cover the dish with foil and bake for 35 minutes. Remove the foil and bake for an additional 10 minutes to brown the tops slightly. The peppers should be tender and the filling should reach an internal temperature of 160°F (71°C).
- Serve Let the peppers rest for 5 minutes before serving. Garnish with extra fresh parsley if desired.
Helpful Tips
- For easiest cooking and even baking, use bell peppers of similar size.
- Be sure to cook the lamb thoroughly to a safe internal temperature of 160°F (71°C).
- Remove the foil during the last baking phase to develop a nice crust on the top of the filling.
- This recipe contains dairy (feta cheese) and lamb, common allergens to consider.
Storage and Make-Ahead
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheat leftovers in the oven at 350°F (175°C) until warmed through, or microwave until hot.
Do not freeze stuffed peppers with rice and feta as texture may degrade, but you may freeze the cooked ground lamb mixture separately.
Frequently Asked Questions
Can I use other meats instead of lamb?
Yes, ground beef, turkey, or chicken can be used as alternatives, but the flavor profile will vary slightly.
Can I prepare this recipe ahead of time?
You can prepare the filling and stuff the peppers in advance, then refrigerate them for up to 24 hours before baking.
Are these stuffed peppers gluten-free?
This recipe is gluten-free if you use gluten-free tomato sauce and rice. Always check product labels to confirm.
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