Stuffed Peppers With Lamb And Mint Recipe

Name: Stuffed Peppers With Lamb And Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 to 8 small to medium bell peppers (preferably mixed colors; 2 1/2 to 2 3/4 lbs. total); 2 tablespoons minced garlic, divided; 1 1/2 cups finely chopped onion; 5 tablespoons extra-virgin olive oil, divided; 1 3/4 teaspoons kosher salt, divided; 1 1/2 teaspoons freshly ground black pepper; 1/2 teaspoon ground allspice; 1/4 teaspoon cinnamon; 1/2 cup long-grain white rice; 1 cup chopped ripe tomato; 1/2 pound ground lamb; 1/4 cup toasted pine nuts; 1/2 cup chopped fresh mint leaves, plus more for serving; 2 tablespoons chopped fresh dill; 2 tablespoons flat-leaf parsley leaves; 2 bay leaves; 1 cup plain whole-milk Greek yogurt

Servings: persons

6 to 8 small to medium bell peppers (preferably mixed colors; 2 1/2 to 2 3/4 lbs. total)
2 tablespoons minced garlic, divided
1 1/2 cups finely chopped onion
5 tablespoons extra-virgin olive oil, divided
1 3/4 teaspoons kosher salt, divided
1 1/2 teaspoons freshly ground black pepper
1/2 teaspoon ground allspice
1/4 teaspoon cinnamon
1/2 cup long-grain white rice
1 cup chopped ripe tomato
1/2 pound ground lamb
1/4 cup toasted pine nuts
1/2 cup chopped fresh mint leaves, plus more for serving
2 tablespoons chopped fresh dill
2 tablespoons flat-leaf parsley leaves
2 bay leaves
1 cup plain whole-milk Greek yogurt

1
Preheat oven to 375u00b0. Slice caps from bell peppers 1/2 to 1 in. from stems and save caps. Pull out seeds and membranes from peppers and discard, or scrape out with a small spoon. If needed, cut a paper-thin slice from bottoms of peppers (without cutting holes in them) to help peppers stand flat.
2
Set aside 1 tsp. garlic. Put remaining garlic, the onion, and 2 tbsp. oil in a 12-in. cast-iron skillet or other ovenproof frying pan and cook over medium-high heat, stirring occasionally, until softened, 4 to 5 minutes. Stir in 1 1/4 tsp. salt, the black pepper, allspice, cinnamon, and rice. Cook, stirring, until rice is opaque, 2 to 3 minutes. Add 1 cup water and cook at a rapid simmer, stirring occasionally, until liquid evaporates, 4 to 5 minutes. Add 1/2 cup water and repeat cooking until liquid evaporates, about 3 minutes. Add tomato and cook until it's softened, about 3 minutes; mixture should be somewhat soupy.
3
Scrape rice mixture into a large bowl. Stir in lamb, pine nuts, mint, dill, and parsley until lamb is evenly distributed. Wipe skillet clean.
4
Spoon lamb mixture into peppers, pushing down into cavities, to about 1/4 in. from tops*, and set peppers upright in skillet. Set pepper caps in place. Drizzle peppers with 2 tbsp. oil. Pour 1 cup water into bottom of skillet and add bay leaves.
5
Bake peppers, basting every 20 minutes or so with pan juices, until peppers are well browned, about 1 hour and 10 minutes; if some brown faster than others, tent with foil. Meanwhile, in a small bowl, combine yogurt and remaining 1 tsp. garlic and 1/2 tsp. salt; chill until used.
6
Spoon pan juices over peppers and scatter more mint on top. Swirl remaining 1 tbsp. oil into yogurt sauce and serve with peppers.
7
*Microwave any leftover filling in a small dish with about 1/4 cup water, loosely covered and stirring occasionally, until meat is cooked through, 5 to 10 minutes, then enjoy on its own.

683

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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

You need 17 ingredients. The key ingredients include: 6 to 8 small to medium bell peppers (preferably mixed colors; 2 1/2 to 2 3/4 lbs. total), 2 tablespoons minced garlic, divided, 1 1/2 cups finely chopped onion, 5 tablespoons extra-virgin olive oil, divided, and more.

Yes, Stuffed Peppers With Lamb And Mint 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.

That's it — enjoy your meal!

Stuffed Peppers With Lamb And Mint

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions