Spicy Lamb-Stuffed Peppers Recipe

Name: Spicy Lamb-Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 medium bell peppers (red, yellow, or green); 1 1/2 lbs lean ground lamb; 1 large onion, finely chopped (about 1-1/4 cups); 2 cups cooked rice; 1/2 cup ketchup; 1/2 cup raisins; 1 teaspoon ground allspice; 1/2 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1/2 teaspoon black pepper; 2 eggs, lightly beaten; 1 1/2 teaspoons salt; 1/4 teaspoon cayenne pepper

Servings: persons

8 medium bell peppers (red, yellow, or green)
1 1/2 lbs lean ground lamb
1 large onion, finely chopped (about 1-1/4 cups)
2 cups cooked rice
1/2 cup ketchup
1/2 cup raisins
1 teaspoon ground allspice
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon black pepper
2 eggs, lightly beaten
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper

1
Preheat oven to 375 degrees. Slice off the tops of the bell peppers and remove the seeds. Remove the stems and finely chop the cleaned pepper tops. Stand the peppers, cut end up, in a 13x9-inch baking dish that has been sprayed with nonstick cooking spray.
2
Brown the lamb in a large skillet over medium-high heat for 5-7 minutes, until no pink remains, stirring often to break up the meat; drain the liquid. Add the onion and chopped pepper. Cook, stirring, for about 5 minutes, until the onion is tender; remove from the heat. Stir in the rice, ketchup, raisins, allspice, cumin, cinnamon, black pepper, and eggs; blend well. Stir in the salt and cayenne pepper.
3
Fill the peppers with the rice mixture, packing lightly. Cover with aluminum foil and bake for 40-50 minutes, or until the peppers are soft and can be pierced with a fork.

999

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 medium bell peppers (red, yellow, or green), 1 1/2 lbs lean ground lamb, 1 large onion, finely chopped (about 1-1/4 cups), 2 cups cooked rice, and more.

Yes, Spicy Lamb-Stuffed Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Lamb-Stuffed Peppers

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