dairy-free · Dinner
Spiced Lamb Stuffed Peppers with Rice
Stuffed Rice and Tomato Bowl · Thieboudienne Dolma
Iraqi dolma bell peppers stuffed with Senegalese thieboudienne-spiced lamb, tomato, and rice, simmered in a smoky paprika-tomato broth, served over jollof-style rice with parsley, sumac, and lemon.
$$
25 minsPrep
35 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
920Calories
46gProtein
42gFat
92gCarbs
12gSugar
8gFiber
1180mgSodium
130mgChol
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Instructions
1
Prep
Slice tops off the bell peppers and remove seeds, keeping the tops for lids. Dice the yellow onions. Mince 6 garlic cloves for the filling and 4 for the base. Mince ginger and scotch bonnet. Dice the Roma tomatoes. Pick parsley leaves. Cut lemons into wedges. Rinse rice under cold water until clear.
2
Build 1
Heat 2 tbsp olive oil in a large skillet over medium 60 seconds. Add half the diced onion and cook 2 minutes until soft. Stir in filling garlic, ginger, half the scotch bonnet, smoked paprika, cumin, thyme, coriander, 1 tsp salt, and pepper 60 seconds until fragrant. Add lamb and brown 5 minutes breaking up the mince, until no pink remains. Stir in half the rice (80g) and 160ml chicken stock, reduce to low, and simmer 4 minutes until rice starts to absorb the liquid.
3
Build 2
Stuff lamb-rice filling into the hollowed bell peppers, pressing firmly. Cap with reserved pepper tops.
4
Simmer
Heat 3 tbsp olive oil in a heavy lidded pot over medium 60 seconds. Add remaining diced onion and cook 3 minutes until soft. Stir in remaining garlic, remaining scotch bonnet, Roma tomatoes, tomato paste, remaining 1 tsp salt, and bay leaves 90 seconds until tomato breaks down.
5
Build 3
Stand stuffed peppers in the pot. Pour remaining chicken stock around them. Bring to a gentle simmer, reduce to lowest heat, cover, and cook 25 minutes until peppers are tender and the filling sets.
6
Build 4
Lift peppers to a plate. Add remaining 80g rice to the tomato broth in the pot, return to medium-low, cover, and cook 15 minutes until rice is tender and the tomato broth reduces around it. Fluff with a fork.
7
Plate
Mound tomato rice in shallow bowls. Lay stuffed peppers on top, spoon any remaining tomato broth around, scatter parsley and remaining sumac, and serve with lemon wedges for squeezing.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) ground lamb
- 4 large red bell peppers
- 2 small yellow onions
- 10 garlic cloves
- 2 thumb fresh ginger
- 2 fresh scotch bonnet chili
- 4 ripe Roma tomatoes
- 4 tbsp tomato paste
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried thyme
- 1 tsp ground coriander
- 1 tsp ground sumac
- 2 tsp kosher salt
- 0.5 tsp ground black pepper
- 160g (1 cup) long-grain white rice
- 600ml (2 1/2 cup) chicken stock
- 2 dried bay leaf
- 90ml (1/4 cup + 2 tbsp) olive oil
- 20g (small handful) flat-leaf parsley
- 2 fresh lemon