Turkish · Dinner
Lamb Rice Stuffed Peppers (Low-Calorie)
Bell pepper stuffed with lean spiced lamb and rice, simmered in tomato-onion broth. Built on cumin, paprika, mint, and fresh parsley, it delivers Turkish stuffed-pepper flavour with minimal fat, finished with a lemon wedge.
$5
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
379Calories
26.1gProtein
15.5gFat
40.1gCarbs
10.4gSugar
6.6gFiber
825mgSodium
95mgChol
5.9gSat Fat
1015mgPotassium
92mgCalcium
4.2mgIron
2.1mcgVitamin B12
152mgVitamin C
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Slice the top off the bell pepper, remove seeds and membrane, and set upright in a small saucepan.
2
Heat the olive oil in a skillet over medium heat, cook the chopped onion 3–4 minutes until soft and translucent.
3
Add the lamb, uncooked rice, tomato paste, cumin, paprika, salt, and pepper; stir over medium heat 2 minutes until lamb is no longer pink.
4
Fold the mint and parsley into the lamb-rice mixture, then pack firmly into the pepper shell, mounding at the top.
5
Pour vegetable stock around the stuffed pepper, cover, and simmer over low heat 35–40 minutes until the pepper is tender and rice is cooked through.
6
Let the pepper rest covered off heat for 5 minutes so the filling firms up before serving.
7
Plate
Transfer to a serving plate, spoon any remaining broth over the top, scatter with extra parsley, and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g lean ground lamb
- 22 large bell pepper (about 200g)
- 1/2 cup90g white rice, uncooked
- 11 onion (about 40g)
- 2 tbsp2 tbsp tomato paste
- 1 cup240ml low-sodium vegetable stock
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp paprika
- 2 tbsp2 tbsp fresh mint
- 2 tbsp2 tbsp fresh parsley, plus extra for garnish
- 1 tsp1 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 22 lemon wedge, to serve
