If you ask me, stuffed bell peppers are the ultimate comfort food—hearty, flavorful, and packed with everything you need for a complete meal in one delicious package. This version with ground lamb and rice takes classic stuffed peppers to a whole new level, adding warmth from spices and a savory depth that makes every bite irresistible.
If you’re looking for a satisfying, flavor-packed dinner that’s as impressive as it is simple, this stuffed bell pepper recipe is a must-try!
Why You’ll Love This Recipe
- Full of Flavor: The rich, savory lamb combined with aromatic spices creates the perfect filling.
- A Wholesome Meal: Protein, grains, and veggies all in one dish—no need for extra sides.
- Make-Ahead Friendly: Prep in advance and bake when you’re ready for an easy dinner.
- Great for Meal Prep: These peppers store well and reheat beautifully for a weeknight win.
Ingredients Breakdown
- Bell Peppers: Choose firm, vibrant peppers that can hold their shape when stuffed.
- Ground Lamb: It adds richness, but you can swap for beef, turkey, or even a plant-based alternative.
- Cooked Rice: Helps bind the filling while soaking up all the delicious flavors.
- Onion & Garlic: Essential aromatics that bring depth to the filling.
- Tomato Sauce: Adds moisture and a slight tanginess that balances the lamb’s richness.
- Spices: A mix of cumin, cinnamon, and smoked paprika brings warmth and a touch of Mediterranean flair.
- Fresh Herbs: A sprinkle of parsley or mint at the end adds a fresh contrast.
- Cheese (Optional): A little feta or shredded cheese on top takes things up a notch.
Pro Tips:
- If you don’t have cooked rice ready, you can use quick-cooking rice or even quinoa for a twist.
- For extra smoky depth, try roasting the bell peppers before stuffing them.
Step-by-Step Instructions
Step 1: Prepare the Peppers
Slice off the tops of the bell peppers and remove the seeds. If necessary, trim the bottoms slightly so they stand upright.
Step 2: Cook the Filling
In a skillet over medium heat, sauté the onion and garlic until soft and fragrant. Add ground lamb and cook until browned, breaking it up as it cooks. Stir in tomato sauce, cooked rice, and spices, letting everything come together beautifully.
Step 3: Stuff the Peppers
Carefully spoon the lamb and rice mixture into each bell pepper, filling them generously.
Step 4: Bake
Place the stuffed peppers in a baking dish, adding a bit of water or broth to the bottom to help steam them. Cover with foil and bake at 375°F (190°C) for about 30 minutes, then uncover and bake for another 10-15 minutes until the peppers are tender.
Step 5: Garnish & Serve
Top with fresh herbs and optional crumbled feta or shredded cheese. Serve warm!
Chef’s Tips and Tricks
- Don’t Overstuff: While you want a generous filling, pressing too much in can cause the peppers to crack.
- Enhance the Sauce: Add a splash of lemon juice or a sprinkle of sumac for brightness.
- Want a Crispier Finish? Broil the peppers for the last 2-3 minutes for a golden, caramelized top.
Recipe Variations and Serving Suggestions
- Make it Vegetarian: Swap the lamb for mushrooms, lentils, or chickpeas.
- Try a Different Grain: Instead of rice, use bulgur, farro, or quinoa.
- Pairing Ideas: Serve alongside a simple cucumber salad, warm pita bread, or a dollop of Greek yogurt.
FAQs
Can I make these stuffed peppers ahead of time?
Absolutely! Assemble them in advance, cover, and refrigerate. When ready, bake as directed, adding a few extra minutes if they’re coming straight from the fridge.
What’s the best way to store leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) or in the microwave.
Can I freeze these?
Yes! Wrap each cooked pepper in foil and freeze. Thaw overnight in the fridge and reheat in the oven until warmed through.
Stuffed Bell Peppers with Ground Lamb and Rice
Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes | Servings: 4
Ingredients
- 4 large bell peppers
- 1 lb (450g) ground lamb
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14oz) tomato sauce
- 1 tsp ground cumin
- ½ tsp cinnamon
- 1 tsp smoked paprika
- Salt and pepper, to taste
- Fresh parsley or mint for garnish
- Crumbled feta or shredded cheese (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Prepare bell peppers by slicing off tops and removing seeds.
- In a skillet, sauté onion and garlic until softened. Add ground lamb and cook until browned.
- Stir in tomato sauce, cooked rice, cumin, cinnamon, smoked paprika, salt, and pepper.
- Stuff the peppers with the lamb mixture and place them in a baking dish.
- Add a bit of water or broth to the dish, cover with foil, and bake for 30 minutes.
- Remove foil and bake for another 10-15 minutes until the peppers are tender.
- Garnish with fresh herbs and optional cheese. Serve warm.
These stuffed peppers are like a warm hug on a plate—so satisfying and packed with flavor! I’d love to see your creations, so be sure to tag your photos with #TheKitchensAid on social media. Enjoy!