Baked Lamb-Stuffed Bell Peppers with Cilantro

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Bell peppers filled with a savory mixture of ground lamb, rice, and fresh herbs, baked until tender and golden. This Algerian-inspired beef recipe, ready in about 55 minutes, pairs bell peppers, olive oil, ground lamb for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 30 min Serves 4 Algerian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Brush the inside of each bell pepper half with 1 tbsp olive oil and place them in a baking dish.
  2. Step 2: Heat a skillet over medium heat, add the 1/2 lb ground lamb, and cook until browned, breaking it up with a spoon. Drain excess fat, then add 1/4 cup finely chopped onion, 2 minced garlic cloves, 1/2 tsp ground cumin, and 1/4 tsp ground cinnamon. Cook for 3 minutes until onion is soft.
  3. Step 3: Stir in 1/2 cup cooked white rice, 1/4 cup chopped fresh cilantro, salt, and pepper. Spoon the mixture evenly into the pepper halves, then top with 1/2 cup tomato sauce.
  4. Step 4: Cover the baking dish with foil and bake for 20 minutes. Remove foil, sprinkle with 1/4 cup shredded mozzarella cheese (if using), and bake uncovered for 10 more minutes until peppers are tender and cheese is melted.

Frequently asked questions

How long does Baked Lamb-Stuffed Bell Peppers with Cilantro take to make?

Total time is about 55 minutes (25 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Lamb-Stuffed Bell Peppers with Cilantro?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bell peppers from drying out.

Can I substitute ingredients in Baked Lamb-Stuffed Bell Peppers with Cilantro?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Lamb-Stuffed Bell Peppers with Cilantro for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Lamb-Stuffed Bell Peppers with Cilantro?

Algerian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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