Lamb stuffed peppers are something that my husband has been bothering me to make for quite a long time. It’s not that I was averse to making them. I simply just had no idea of what kind of direction he wanted the recipe to go in. What kind of peppers? How to season the filling? Why lamb and not some other protein?
When I finally got it into my head that this was in fact, a beloved Mediterranean dish that he was hankering for, the voice of direction suddenly became loud and clear. I knew what to do.
Take beautiful lamb mince and spice it up with all the good stuff-oregano, paprika, mint, rosemary, and lots of black pepper. Mix it with the standard rice, onions, garlic and egg combo and stuff it into bell peppers. Smother it all in tomato sauce, bake in the oven and serve. It couldn’t be simpler.
Not only is this a relatively quick dinner to throw together and place in the oven but it’s also healthy. For these stuffed peppers, I like to serve with some fries or roast potatoes and perhaps a little Greek salad on the side. You can also make these ahead of time and place in the freezer for those times when you just can’t be bothered to throw something together.
These lamb stuffed red bell peppers are filled with lamb mince, rice and just the right amount of spice then smothered in tomato sauce and baked together. #dinner #lamb #stuffed #peppers #mediterranean
250 g / 9 oz minced lamb
1 tsp smoked paprika
1 tsp dried oregano
1/2 tsp dried mint
1/2 tsp dried rosemary
a heavy sprinkling of freshly cracked black pepper
3/4 tsp sea salt
2 tbsp olive oil
1 onion (diced)
2 cloves of garlic (minced)
1 cup cooked white rice (I like short-grain for this recipe)
3–4 red or yellow bell peppers
500 ml / 17 oz passata (or any other kind of tomato sauce you prefer)
crumbled feta (optional)
Preheat oven to 230 C / 450 F.
Heat olive oil in a pan over medium heat. Add diced onion and saute until soft then add minced garlic. Continue cooking for a minute or so until garlic is fragrant then turn off the heat and let cool.
In a medium to a large mixing bowl, combine together lamb, paprika, oregano, mint, rosemary, black pepper, sea salt, sauteed onion and garlic, cooked white rice, and egg. Mix until everything is evenly dispersed.
Wash and dry bell peppers. Using a sharp knife cut the very top tips off. Scrape out the core and seeds inside. Discard both the tops, core and seeds.
Cut the cleaned bell peppers in half. If you are using bell peppers that are particularly short and fat, just leave them as they are and do not cut in half.
Fill hollowed-out peppers with lamb mixture and play in an oven dish or baking tray.
Cover with passata or whichever tomato sauce you prefer.
Place in the oven and bake covered for 30-45 minutes. You will know when the peppers are done when the filling bounces back when pressed upon and the bell peppers have softened but not so much that they have lost their shape and fall apart.
Let rest for 5-10 minutes before serving. Sprinkle with crumbled feta (optional) on top as a garnish.
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Keywords: lamb, peppers, stuffed peppers, tomato, onion, oregano, bell peppers, rosemary, mint, paprika, rice, Mediterranean, recipe
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