Lamb Stuffed Peppers

So, a while back, we got a good deal on a leg of lamb. We ground most of it since I could think of more recipes to use it that way, one of them being this lamb stuffed pepper.

This version, a twist on your typical stuffed pepper, makes use of ground spices and pantry staples, making it a good meal idea for a weeknight. If you make the rice in advance (aka the day before), you can easily whip this up after work. It is also a good way to stretch the lamb meat, as I used 1/2 lb of ground lamb which made about 3 large peppers filled generously. Served with rice and a veggie, we actually split the pepper, equating to 6 servings (but we're little people, so I would assume you could make 3-4 normal servings of 1 pepper per person with this recipe)

Lamb Stuffed Peppers

Ingredients:
1/2 lb. ground lamb*
2 tbsp olive oil
1/2 white onion, diced
2 garlic cloves, minced
2 green bell peppers**
8 oz. diced tomatoes
1 c. cooked brown rice
1/2 tsp. curry powder
1/8 tsp. ground ginger
1/8 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. ground coriander
salt and pepper to taste
goat's milk yogurt, for topping (optional)

Begin by cooking your rice. I used this easy brown rice recipe. You can easily make the rice ahead of time, or just start it an hour before you plan to cook the rest of the dinner.

Prepare the green peppers by removing the tops and inner membranes and seeds. Toss the membrane and seeds, but save the top. Just remove the center stem portion and dice the remaining pepper. Rub the outsides of the pepper shells with olive oil.

Heat olive oil in a large skillet or saute pan over medium heat. Add the onions and pepper to the oil and cook until the onions are just transparent, about 5 minutes. Toss in the garlic and cook until fragrant, about a minute.

Add the meat and dried spices to the onion and peppers and cook, breaking up the meat as it browns.  Continue to cook until the meat is cooked through. Add the tomatoes and rice to the mixture and stir to combine. Spoon into the prepped pepper shells and cook for 25-30 minutes in a 350 F oven. Serve with a dollop of yogurt or hot sauce or both! 

*You could substitute ground beef in this recipe, but I think the spice combination works best with the flavor of the lamb.

** Nick prefers a bit of crunch to his peppers, but if you want a soft pepper shell, blanch the peppers in boiling water for 5 minutes and allow to cool before filling.