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Lamb Stuffed Bell Peppers

  • Prep Time Prep: 5 Mins
  • Cook Time Cook: 35 Mins
  • Serves Serves: 2-4
Chef Trent Blodgett

Chef Trent Blodgett

Chef Notes

Ingredients

Steps

Lamb Stuffed Bell Peppers

Chef notes

Stuffed peppers are such a healthy and satisfying meal that you can prep ahead of time and pop in the oven whenever you are hungry.

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Ingredients

  • Prep time Prep time: 5 Mins
  • Cook time Cook time: 35 Mins
  • Total time Total time: 40 Mins
  • Serves Serves: 2-4
  • 1 lb ground lamb
  • 1 onion, diced
  • 1 Tbsp ginger, minced
  • 2 tsp Ancient Halaby
  • 3 red bell peppers
  • 8 oz pine nuts, toasted
  • .33 cup creme fraiche
  • Feta for topping
  • Parsley for garnish
  • Oil or ghee to coat the pan
Ancient Halaby Middle Eastern Chile Blend

Ancient Halaby Middle Eastern Chile Blend

$10
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Steps

Step 1 -

Heat sauté pan over medium/ high heat before adding oil to coat the pan

Step 2 -

Add lamb and break up with wooden spoon, cook for 2 minutes

Step 3 -

Add onions and ginger and continue cooking for 5 minutes until lamb is almost cooked through

Step 4 -

Add spices and pine nuts and stir until fragrant

Step 5 -

Turn off heat and add creme fraiche and season with salt

Step 6 -

While the lamb is cooling down, preheat oven to 375F, cut the tops off of the bell peppers and hollow by removing seeds and veins

Step 7 -

Stuff peppers with the lamb and top with a little crumbled feta, put the top of the bell pepper back on and bake for 25-30 minutes

Step 8 -

Sprinkle with parsley and serve

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Things to remember

  • Free to make a big batch of the lamb and stuff as many peppers as desired. This a great meal prep dish or even for a dinner party as you can bake many at once on a tray together.
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