Turkish · Dinner
Lamb Rice Stuffed Peppers (High-Protein)
Roasted bell pepper filled with ground lamb, rice, tomato and toasted pine nuts, boosted with cooked lentils and feta for extra protein. Warmed with allspice, cumin and cinnamon, finished with fresh dill and a lemon-yogurt drizzle. A single stuffed pepper plated as a hearty Turkish-style main.
$6
20 minsPrep
45 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
612Calories
52.3gProtein
25.6gFat
46.8gCarbs
9.7gSugar
8.9gFiber
690mgSodium
146mgChol
9.4gSat Fat
1180mgPotassium
220mgCalcium
6.4mgIron
2.5mcgVitamin B12
95mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Preheat oven to 400°F (200°C); cut top off bell pepper, scoop out seeds and membranes, and set shell upright in a small baking dish.
2
Sauté
Heat olive oil over medium heat; chop onion and garlic, then cook for 3 minutes until softened and translucent.
3
Brown
Add ground lamb to skillet over medium-high heat and cook for 5-6 minutes, breaking it up, until no pink remains and it browns lightly.
4
Bloom
Stir cumin, allspice and cinnamon into lamb; cook over medium heat for 1 minute until fragrant and spices coat meat evenly.
5
Build
Off the heat, chop dill finely, then fold uncooked rice, lentils, crushed tomato, feta and half the dill into lamb mixture.
6
Stuff
Pack lamb-rice mixture into pepper shell and pour chicken stock into the baking dish around the pepper.
7
Roast
Cover dish tightly with foil and roast at 400°F (200°C) for 35 minutes until pepper is tender and rice is fully cooked.
8
Toast
Toast pine nuts in a dry pan over medium-low heat for 2 minutes, shaking often, until golden and fragrant.
9
Rest
Let stuffed pepper stand out of oven for 10 minutes so filling firms up before serving.
10
Plate
Set pepper on a plate, scatter with toasted pine nuts and remaining dill, then drizzle with yogurt whisked with lemon juice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g ground lamb
- 22 large bell pepper
- 1/2 cup90g uncooked white rice
- 2/3 cup150g cooked green lentils
- 2.8 oz80g feta cheese, crumbled
- 1/2 cup90g canned crushed tomato
- 4 tbsp4 tbsp onion
- 2 clove2 clove garlic
- 2 tbsp2 tbsp pine nuts
- 2 tbsp2 tbsp fresh dill
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp allspice
- 1/2 tsp1/2 tsp ground cinnamon
- 1 tbsp1 tbsp olive oil
- 1/2 cup120ml chicken stock
- salt, to taste
- black pepper, to taste
- 4 tbsp4 tbsp plain yogurt
- 2 tsp2 tsp lemon juice
