Stuffed Bell Peppers with Spiced Lamb and Mint Yogurt Sauce
25min
45min
2
520
Chef's Note
For the best flavor, toast the pine nuts in a dry skillet over medium heat for 3-4 minutes until golden brown, watching carefully so they don't burn. This brings out their nutty flavor and adds a wonderful texture to the filling.
Tags
Ingredients
2 large red bell peppers
8 oz ground lamb
2 tablespoons olive oil
1 small yellow onion
2 cloves garlic
1 cup cooked brown rice
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon cinnamon
1/2 teaspoon dried oregano
2 tablespoons pine nuts
1/4 cup fresh parsley
1 teaspoon salt
1/2 teaspoon black pepper
1 cup Greek yogurt
2 tablespoons fresh mint leaves
1 medium lemon
1/2 medium cucumber
2 cups baby spinach
1 cup cherry tomatoes
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place the pepper halves in a baking dish, cut side up.
- 3
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
- 4
Add the minced garlic and cook for another 30 seconds until fragrant.
- 5
Add the ground lamb to the skillet, breaking it up with a wooden spoon. Cook for 5-6 minutes until browned.
- 6
Stir in the tomato paste, cumin, coriander, cinnamon, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 2 minutes to toast the spices.
- 7
Remove the skillet from heat and stir in the cooked rice, toasted pine nuts, and chopped parsley. Allow the mixture to cool slightly.
- 8
While the filling cools, prepare the mint yogurt sauce by combining the Greek yogurt, chopped mint, lemon zest, 1 tablespoon lemon juice, grated cucumber, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Mix well and refrigerate until ready to serve.
- 9
Fill each bell pepper half with the lamb and rice mixture, packing it in gently.
- 10
Cover the baking dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes until the peppers are tender and the filling is heated through.
- 11
While the peppers are baking, prepare the side salad by tossing the baby spinach and cherry tomatoes with the remaining 1 tablespoon olive oil and 1 teaspoon lemon juice.
- 12
Serve the stuffed peppers hot with a generous dollop of mint yogurt sauce on top and the spinach salad on the side.
Nutrition Information (per serving)
520
32g
38g
28g
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