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Lamb Stuffed Peppers recipe

Lamb Stuffed Peppers recipe


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Green peppers are stuffed with a mixture made from minced lamb, rice and tomatoes, then baked to perfection. Try serving them with a light green salad.

46 people made this

IngredientsMakes: 6 stuffed peppers

  • 2 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 450g minced lamb
  • 140g white rice
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried mint, crushed
  • 250ml water
  • 4 tablespoons chopped fresh parsley to taste
  • 415ml chicken stock
  • 1 (400g) tin chopped tomatoes
  • 6 green peppers, top removed, seeded

MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min

  1. Preheat an oven to 180 C / Gas 4.
  2. Heat the olive oil in a large frying pan over medium-high heat. Stir in the onion and minced lamb; cook and stir until the onion is tender and the meat is no longer pink, about 7 minutes. Stir in the rice, salt, black pepper and mint; cook 5 minutes longer. Add the water and parsley. Reduce the heat to medium-low, and continue cooking and stirring until the water has been completely absorbed by the rice, about 15 minutes. Stir the chicken stock and chopped tomatoes together in an oven-proof dish that will just fit the peppers. Scoop the lamb mixture into the peppers and place them into the dish.
  3. Bake in the preheated oven until the peppers are tender and the tomatoes are bubbly, about 45 minutes.

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Reviews & ratingsAverage global rating:(27)

Reviews in English (17)

I used red, orange, and yellow bell peppers and cut them in half vertically. I had a little bit of shredded cheddar left in the fridge, so I sprinkled some onto each half pepper for the last 5 minutes of baking. Very nice!-07 Feb 2015

by beckieg

Being married to a greek from Greece for many years, I will tell you exactly what is missing from this recipe. When you are cooking the meat sauce, place a small cinnamon stick (not cinnamon powder)into the sauce. Allow the sauce to cook for a good 45 minutes, absorbing the wonderful-ness of the cinnamon. You can even add a few whole cloves. This addition applies to anything you are cooking with hamburger meat, example - spaghetti sauce, lasagna meat, stuffed zuccini, moussaka meat, etc. The taste you are trying to get comes from these spices. I guarantee it. Opah, and enjoy!-25 Mar 2009

by Lisa

My family loved it. I substituted the lamb, for ground beef, because that was all I had. And I added fresh mint, which just make it come alive! Thank you for the recipe!-06 Jun 2009


    • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
    • 1 medium onion, coarsely chopped
    • 1/4 teaspoon salt
    • 3 tablespoons orzo ( 1 1/4 ounce)
    • 1/4 pound ground lamb
    • 1 1/2 tablespoons chopped fresh dill
    • 2 medium tomatoes, coarsely chopped (1 cup)
    • 1 small orange bell pepper with stem (6 to 8 ounces), halved lengthwise through stem, then ribs and seeds discarded
    1. Put oven rack in middle position and preheat oven to 425°F. Oil a 9-inch glass or ceramic pie plate with 1 teaspoon oil.
    2. Cook onion with salt in remaining tablespoon oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened and beginning to brown, 7 to 9 minutes.
    3. While onion is cooking, cook orzo in a 2-quart pot of boiling salted water until al dente. Reserve 1/4 cup cooking water, then drain orzo in a sieve.
    4. Spread half of onion in pie plate. Add lamb to remaining onion in skillet and cook, breaking up large clumps with a fork, until meat is no longer pink, about 3 minutes. Remove from heat and stir in orzo, reserved cooking water, 1 tablespoon dill, and salt and pepper to taste.
    5. Stir tomatoes into onion in pie plate and season with salt and pepper. Nestle bell pepper halves, cut sides up, in tomato and onion mixture and season with salt and pepper. Divide lamb mixture between bell pepper halves, then cover pie plate with a sheet of oiled foil (oiled side down) and bake until pepper is tender when pierced with a fork, 25 to 30 minutes. Sprinkle with remaining 1/2 tablespoon dill.

    1. Preheat the oven to 375 °F.

    2. Remove the tops from the peppers and scoop out the seeds and ribs. Carefully trim the bottoms if necessary to make peppers stand straight when upright. Place a steamer rack over a few inches of boiling water, or set a colander over a couple of inches boiling water in a large stock pot. Place the peppers in the steamer and cover. Steam 10 minutes, and remove to a baking dish or casserole.

    3. Heat 1 tablespoon butter in a saucepot with a tight-fitting lid over medium heat. Add the orzo and brown lightly, and then add 1/2 the garlic and stir. After 30 seconds stir in the water. Bring to a boil, and then reduce heat to a simmer, cover and cook 15 minutes. Spread the orzo onto a baking sheet and cool.

    4. Place the ground lamb in a bowl and add the cooled orzo. Season with 1/2 the marjoram, the rosemary, 2 tablespoons parsley, and season with salt, and pepper. Overstuff the peppers with the filling. Drizzle about 1/4 cup extra-virgin olive oil over the peppers, pouring about 1 tablespoon over top of each. Arrange the peppers in a casserole or small baking dish and roast 50 minutes to 1 hour, until crispy at the edges and cooked through.

    5. Meanwhile, heat the remaining 2 tablespoons extra-virgin olive oil in a saucepot over medium-high heat. Add the onions, cubanelle peppers, remaining garlic, remaining marjoram, and saute until soft. Add the tomato sauce, and season with salt, and pepper.

    6. Cool the peppers and sauce for a make-ahead meal or serve immediately.

    7. For reheating: Add 1/2 cup water to the baking dish, and place in a heated 375 degree F oven, covered until warmed throughout, about 30 minutes. Uncover and let the water evaporate, and crisp the top, 20 minutes more. Reheat the sauce over medium-low heat to heat through.

    8. Serve the peppers hot with sauce over top, or in a puddle underneath the peppers. Top with crumbled feta.


    How to Make It

    Preheat oven to 375°. 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.

    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.

    Scrape rice mixture into a large bowl. Stir in lamb, pine nuts, mint, dill, and parsley until lamb is evenly distributed. Wipe skillet clean.

    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.

    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.

    Spoon pan juices over peppers and scatter more mint on top. Swirl remaining 1 tbsp. oil into yogurt sauce and serve with peppers.


    Recipe Summary

    • ½ pound orzo pasta
    • olive oil
    • 1 yellow onion, chopped
    • 2 large cloves garlic, chopped
    • 1 ½ pounds ground lamb
    • 4 ½ teaspoons dried oregano
    • 1 tablespoon dried basil
    • salt and pepper to taste
    • 1 (16 ounce) package frozen chopped spinach, thawed and drained
    • 2 tomatoes, diced
    • 1 (6 ounce) can tomato paste
    • 8 ounces crumbled feta cheese
    • 6 large green or red bell peppers - tops removed and seeded
    • olive oil

    Bring a pot of lightly salted water to a boil over high heat. Cook the orzo in the boiling water uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

    Heat 2 tablespoons olive oil in a large skillet over medium high heat cook and stir the onion and garlic in the hot oil until fragrant, about 1 minute. Crumble the ground lamb into the mixture season with the oregano, basil, and salt and pepper. Continue cooking until the lamb is completely browned, 7 to 10 minutes. Remove from heat. Stir the orzo, spinach, tomatoes, tomato paste, and feta cheese into the lamb mixture until evenly incorporated.

    Preheat oven to 400 degrees F (200 degrees C).

    Evenly rub the outside of the bell peppers and the tops with 2 tablespoons olive oil. Season with salt and pepper. Arrange in a baking dish large enough to accommodate all of them standing upright. Fill the peppers with the lamb mixture and replace the tops.

    Bake in the preheated oven until the peppers begin to brown, 30 to 40 minutes.


    Lamb Stuffed Peppers

    Do you ever go down the internet recipe rabbit hole? You go online to find a recipe using an ingredient you found on sale at the grocery store and three hours later, you still don't know what you'll be cooking.

    Happens to me all the time, but I like to pretend it's just research for my blog.

    Technically, it is, but let's be honest, I don't need to do more than a few hours of research a week.

    Anywho, back in January, I found the Cook For Syria website during my "research" trying to find new, exciting recipes to post this year.

    What is Cook For Syria? According to the website:

    CookForSyria is an international fundraising initiative curated by Clerkenwell Boy and SUITCASE Magazine to preserve and celebrate Syrian culture amidst one of the largest humanitarian crisis of our time. It will encourage everyone from the UK's top chefs to people at home to cook and raise money in aid of UNICEF's Syria Relief fund. There are hopes that the initiative will then be continued globally.

    Since I absolutely love this idea, I attempted to get on board & buy the cookbook.

    Unfortunately, you couldn't order the cookbook if you're in the US, but they have a few recipes on their website. (Note: you can now order the cookbook online if you're in the US).

    I had to adapt the recipe a little since it's not in measurements I am accustomed to using. Also, I didn't want to go to the store to buy a special spice blend when I already have so many spices at home.

    That being said, this recipe is pretty easy to make (obviously. I don't particularly love recipes that aren't easy. Easy is my MO).

    If you can't get behind using lamb, you can absolutely substitute with ground beef or turkey. In fact, the second time I tested this recipe, I used ground beef because I had some in the freezer. However, it's definitely better with lamb in my opinion.

    You will need to have cooked rice for this. You can either make it just before preparing the dish or in advance. I like to make extra rice and save 4 cups to make this.

    I also do this with the ground lamb or beef, and by "do this" I mean cook extra when I'm already cooking it for another meal. Or I'll cook the lamb in the same pot that I'll be cooking the peppers, so I don't have to wash two pots 🙂

    Last but not least, these freeze really well. Just make sure to add a little bit of the tomato juice in the container so your stuffed peppers don't dry out when reheating.


    350g Greendale Minced Lamb
    4 Red Peppers
    2 Tomatoes, cores removed, chopped into small dice
    1 Red Onion, trimmed, peeled and diced finely
    50g Flaked Almonds
    1 tsp Hot Smoked Paprika
    1 tsp Ground Cumin
    1½ tsp Ground Cinnamon
    2 tbsp Tomato Purée
    Small bunch of Parsley, leaves only, washed and roughly chopped
    2 Cloves Garlic, peeled and crushed
    Salt and freshly ground Black Pepper
    Rapeseed or Non-Virgin Olive Oil

    Place a dry frying pan over a medium flame, allow to heat for a moment, then lower the heat slightly and add the flaked almonds. Toast them briefly for two minutes or so, turning regularly, until they start to turn golden (and smell delicious). Tip the almonds on to a plate and leave them to cool.

    In a large mixing bowl, combine the minced lamb, tomatoes, onion, garlic, tomato purée, paprika, cumin, cinnamon and parsley. Season with salt and pepper, then crumble in the toasted almond flakes, stirring to ensure everything is well mixed.

    Next, cut the top off each pepper and set aside, then use a spoon to scoop out the seeds from each pepper. Stand the peppers upright side-by-side in a flameproof casserole dish (it needs to be a snug fit, or they’ll fall over during cooking), then fill them with the spiced lamb mixture. Put the tops back on the peppers and give them a good drizzle of oil. If your dish has a lid, put it on (you can use foil if no lid is available) then place the casserole over a low to medium heat and cook on the hob for 15-20 minutes. Preheat your oven to 200°C (Gas Mark 6). Take the lid off the casserole dish and put it in the hot oven for 20 minutes, or until the peppers are golden and cooked through. Serve hot with grains and salad.


    Nutritional

    • Serving Size: 1 (464.8 g)
    • Calories 705.5
    • Total Fat - 43.9 g
    • Saturated Fat - 16.5 g
    • Cholesterol - 101 mg
    • Sodium - 978.1 mg
    • Total Carbohydrate - 48.8 g
    • Dietary Fiber - 5.6 g
    • Sugars - 9.7 g
    • Protein - 29.9 g
    • Calcium - 219 mg
    • Iron - 5.5 mg
    • Vitamin C - 105 mg
    • Thiamin - 0.4 mg

    Step 1

    After browning the lamb add prepared onions, mushrooms saute 5 minutes

    Step 2

    Add jalapeno, salt, pepper, oregano, cumin, hot sauce and tomato paste, saute a few more minutes

    Step 3

    Divide the lamb mixture between the for half prepared peppers

    Step 4

    Place on an oven proof tray, bake lightly covered with foil in a 375 oven for 15 minutes

    Step 5

    Remove foil, add chesse, continue baking for a further 10 minutes or until the cheese is lovely and brown Serve hot


    Moroccan-spiced Lamb Stuffed Peppers

    Cook the quinoa according to package instructions while you are preparing the rest of the dish.

    Heat a large pan to medium-high heat and preheat the oven to 425 F.

    Split the green peppers in half and remove the seeds and stems. Place the 4 pepper halves face down on a baking sheet or roasting pan and bake them in the preheated oven for 10-15 minutes. Remove peppers from oven and set aside.

    Add the olive oil and lamb to the preheated pan and brown for 10 minutes, breaking it up with a spoon as you go and letting it get nice and crusty.

    Add the raisins, garlic, cumin, cinnamon, allspice, and a dash of crushed red pepper and salt to the lamb. Stir, inhale, sigh. Keep it warm if the quinoa isn’t done yet.

    Into the lamb/spice mixture, add the quinoa, mint, tomatoes, pine nuts, and most of the feta cheese (keep a little for garnish). Heat over medium heat, stirring together as you go. Taste the filling for seasoning—I almost always add more cinnamon and salt.

    Fill the pepper halves with heaps of quinoa/lamb filling. Crumble the remaining feta on top of the peppers and broil on high heat for 3-5 minutes until the cheese is browned.

    Serve with tzatziki sauce or Greek yogurt and extra mint, if you’d like.

    Make-ahead: Make the peppers and filling up to 2 days in advance and store them covered in the fridge. To reheat, sprinkle with extra feta and bake for 20 minutes at 350 F, then broil for 5 minutes.


    Lamb Feta Stuffed Peppers recipe

    A hearty Greek recipe that combines tender lamb, zesty feta, and creamy tomato sauce is the perfect meal for any dinner. Stuffed peppers are filled with a savory lamb stuffing and cooked in a creamy and zesty sauce until the flavors are married together in the tender pepper shell and served piping hot. Serve with a cucumbers salad for a well rounded and hearty meal.

    Ingredients:

    • 1 Tbsp olive oil
    • 1 medium onion, chopped
    • 1 clove garlic, minced
    • 6 medium green bell peppers
    • 2 Tbsp chopped fresh dill
    • ¾ tsp salt
    • ½ tsp ground allspice
    • ½ tsp ground black pepper
    • 1 c. cooked rice
    • 8 oz ground lamb
    • 1 c. crumbled feta cheese
    • 1 c. tomato sauce
    • 1 c. cold water
    • 1 Tbsp fresh lemon juice
    • 1 tsp white sugar

    Directions:

    Preheat oven to 375 degrees F.

    Heat oil in large skillet over medium heat. Add onion and cook for 4-5 minutes until just soft. Stir in garlic and cook 1-2 minutes.

    Slice tops off peppers and remove seeds. Stand peppers upright in a 9x12 inch baking dish.

    In large bowl combined sautéed onions, dill, salt, allspice and pepper. Mix in rice and lamb, and fold in feta cheese. Stuff peppers with mixtures.

    Mix tomato sauce with water, lemon juice, and sugar. Pour over peppers, allowing to pool in dish. Cover dish with foil.

    Bake peppers for 45 minutes. Uncover and bake 15 minutes more, basting with sauce, until a meat thermometer inserted into center of filling registers 160 degrees F. Serve hot.


    Watch the video: Κολοκυθάκια γεμιστά με αυγολέμονο στην κατσαρόλα η συνταγή της μαμάς cuzinagias pumkins stuffed (October 2022).