Spicy Lamb-Stuffed Peppers
"These spicy stuffed peppers are a unique twist on the usual fare. Posted for ZWT 6."
photo by Mrs Goodall
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
8
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
directions
- 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.
- 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.
- 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.
Questions & Replies
-
Can you make this without the rice and if so would you still use the egg? And would omitting the cayenne be ok? Thanks!
Reviews
-
I was never a big fan of stuffed peppers, but I am a big fan of lamb so I had to give this a try. I used sweet baby peppers (a muffin pan works great to keep these upright in the oven). We like our heat so I upped the cayenne quite a bit and hand ground a locally sourced lamb roast. I think I'll skip the ketchup next time, but otherwise perfect as is. They turned out wonderful, the lamb, the sweet of the raisins & the heat were a perfect combo and in a small pepper they make a lovely finger food or appetizer. Loads of leftover stuffing with using the small peppers so I'll be making it for my work lunches and freezing in single servings. <br/>Made for Team Tasty Tester's during ZWT #9 :) -
I doubled the recipe as wanted to use red, yellow, green peppers, but also the orange, black (dark purple) & white peppers my supermarket had. I chopped some peppers to add to the mince as I wanted to keep 'lids' for lunchboxes for some. I used veggy-mince browned first & doubled the spices as it needs more taste. Served with jacket spuds & salads & sprinkled with cheese. I'll try with tomato puree instead of ketchup next time, but it does give more taste - doesn't thicken though. Pepper heaven. -
Loved these so much made them two days in a row, the second time for company. I made exactly as written, though I found middle eastern alleppo pepper for the second batch. (not sure it made a difference). I would err on the side of more spice, don't skimp. Will be making again! Thanks for posting Jackie! Made for Turkish Dinner Challenge, CQ 2017. -
I had meat thawed and rice precooked so this recipe was meant to be made today. I reduced the recipe for two, used fresh poblanos from the garden, and lean ground beef. I followed the instructions, but next time I probably will prepare a raw meat mixture and then stuff the peppers. As written the stuffing is crumbly rather than of a stiffer meatloaf consistency. We enjoyed the combo of savory spices and the sweetness of the raisins. We could have handled more spicy heat, but the flavors are appealing as posted. Served with a garden salad. Thank you for sharing your recipe! -
Delicious ! I made the recipe as directed using 1 lb of ground lamb and 4 green peppers. I was a little worried that DH wouldn't like the combination of flavors - but he loved this dish.
see 1 more reviews
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
