Turkish · Dinner
Lamb Rice Stuffed Peppers
Ground lamb cooked with onion, garlic and spices, mixed with basmati rice and tomato, then packed into a hollowed bell pepper and baked until the pepper softens. Finished with fresh herbs and yogurt, served warm as a Turkish-style main course.
$5
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
614Calories
32.4gProtein
27.6gFat
59.2gCarbs
14.6gSugar
8.2gFiber
612mgSodium
127mgChol
10.1gSat Fat
1210mgPotassium
132mgCalcium
4.9mgIron
2.2mcgVitamin B12
152mgVitamin C
gluten-free
high-fiber
mediterranean
all-time-classics
gluten-free
Instructions
1
Prep
Cut the top off the bell pepper, scoop out seeds and membrane, set cut-side up in an oven-safe dish. Preheat the oven to 375°F (190°C).
2
Sauté the onion and garlic in olive oil over medium heat for 3–4 minutes until soft and translucent.
3
Add the ground lamb to the skillet, break it up, and cook over medium-high heat for 4–5 minutes until browned with no pink remaining.
4
Stir in the cumin, paprika and cinnamon, cooking over medium heat for 30 seconds until fragrant, then add tomato paste, crushed tomato, rice, stock, salt and pepper. Simmer over low heat for 5 minutes until liquid is mostly absorbed.
5
Spoon the lamb and rice mixture into the pepper, packing gently, and loosely set the top back on. Cover with foil and bake at 375°F (190°C) for 35 minutes until the pepper softens and rice is tender.
6
Rest
Let stand for 5 minutes so the filling settles.
7
Plate
Transfer to a plate, scatter the dill and mint over the top, and serve with yogurt on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g ground lamb
- 22 large bell pepper
- 2/3 cup130g basmati rice, uncooked
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp tomato paste
- 1/2 cup120g canned crushed tomato
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp paprika
- 1/2 tsp1/2 tsp cinnamon
- 2 tbsp2 tbsp olive oil
- 1/2 cup120ml chicken stock
- 2 tbsp2 tbsp fresh dill
- 2 tbsp2 tbsp fresh mint
- salt, to taste
- black pepper, to taste
- 4 tbsp60g plain yogurt, to serve
