Lamb and Cumin Stuffed Bell Peppers

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

Stuffed bell peppers with ground lamb, cumin, and rice, baked to tender perfection with a hint of citrus. This middle eastern-inspired mediterranean ready in about 75 minutes pairs Ground lamb, Bell peppers, Long-grain rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

★ 4.5 (10 ratings) Prep: 30 min Cook: 45 min Serves 4 Middle Eastern cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Cut 4 large bell peppers in half lengthwise, remove seeds and membranes, and set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1/2 cup chopped onion and cook for 5 minutes until soft and translucent.
  3. Step 3: Add 12 oz ground lamb, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 7-8 minutes, breaking up meat until browned.
  4. Step 4: Stir in 2 tbsp tomato paste and 1 tsp lemon zest, then add 1/2 cup uncooked rice and 1 cup chicken broth. Cook for 3 minutes until rice absorbs liquid.
  5. Step 5: Pack rice-lamb mixture into hollowed bell pepper halves, pressing gently to fill. Place in baking dish and pour remaining liquid around peppers.
  6. Step 6: Cover dish with foil and bake for 35 minutes. Uncover and bake 10 minutes more until peppers are tender and tops golden.
  7. Step 7: Sprinkle with 2 tbsp chopped parsley and serve immediately.

Frequently asked questions

How long does Lamb and Cumin Stuffed Bell Peppers take to make?

Total time is about 75 minutes (30 min prep + 45 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 Lamb and Cumin Stuffed Bell Peppers?

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 ground lamb from drying out.

Can I substitute ingredients in Lamb and Cumin Stuffed Bell Peppers?

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 Lamb and Cumin Stuffed Bell Peppers 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 Lamb and Cumin Stuffed Bell Peppers?

Middle Eastern mediterranean 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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