Mediterranean Stuffed Bell Peppers with Lamb

Mediterranean Stuffed Bell Peppers with Lamb

Mia

These Mediterranean Stuffed Bell Peppers with Lamb are a vibrant celebration of flavors inspired by the sun-drenched cuisines of Greece, Turkey, and the Middle East. Each bell pepper becomes a colorful vessel filled with a savory mixture of seasoned ground lamb, fluffy rice, aromatic herbs, and warming spices like cinnamon and cumin. The lamb provides a rich, satisfying protein while the rice adds heartiness, making this a complete meal in one beautiful package.

Stuffed peppers have been a beloved dish throughout the Mediterranean region for centuries, with each culture adding its own unique twist. This version embraces the heart-healthy principles of the Mediterranean Diet by incorporating olive oil, fresh vegetables, herbs, and lean protein. The addition of tomatoes, both in the filling and as a braising liquid, adds moisture and a subtle sweetness that balances the savory lamb perfectly.

What makes this dish truly special is its versatility and visual appeal. The peppers emerge from the oven tender and slightly caramelized, with their tops golden and inviting. The filling remains moist and flavorful, infused with the essence of garlic, fresh parsley, and a hint of lemon zest. These stuffed peppers are perfect for a family dinner or for meal prep, as they reheat beautifully and actually taste even better the next day as the flavors meld together.

Serve these stunning peppers with a dollop of creamy Greek yogurt, a sprinkle of crumbled feta cheese, and a side of fresh cucumber salad or crusty whole grain bread. They're not only delicious and nutritious but also a feast for the eyes, making them ideal for both weeknight dinners and special occasions.

Nutrition

1 hour 25 minutes
None servings
445 calories
Fat 22.00g
Carbs 38.00g
Protein 26.00g

Ingredients

4 largebell peppers, tops cut off and seeds removed
1 lbground lamb
3/4 cupwhite or brown rice, uncooked
1 mediumyellow onion, finely diced
3 Nonegarlic cloves, minced
1 can (14.5 oz)diced tomatoes, drained, liquid reserved
3 tbspextra virgin olive oil, divided
1/4 cupfresh parsley, chopped
2 tbspfresh mint, chopped (optional)
1 tspground cumin
1/2 tspground cinnamon
1 tspdried oregano
1 tspsalt
1/2 tspblack pepper, freshly ground
1 Nonelemon, zested and juiced
1 cuptomato sauce or crushed tomatoes
1/2 cupwater or chicken broth
1/4 cupcrumbled feta cheese, for topping (optional)
1/4 cupGreek yogurt, for serving (optional)

Equipment

Mixing bowl
Wooden spoon
Cutting board
Oven
aluminum foil
chef's knife
zester or microplane
measuring cups and spoons
9x13-inch baking dish
pastry brush
large skillet
medium saucepan for rice

80/20 Diet

This recipe aligns perfectly with the 80/20 approach, with the vast majority of ingredients being nutrient-dense whole foods: fresh vegetables, lean lamb protein, whole grain rice, olive oil, and fresh herbs. The small additions of feta and Greek yogurt for serving represent the flexible 20%, making this a balanced, anti-inflammatory meal that prioritizes nutrition while allowing for flavor-enhancing touches.

Clean Eating

This recipe exemplifies clean eating with its whole, minimally processed ingredients including fresh vegetables, ground lamb, whole grain rice, fresh herbs, and extra virgin olive oil. Every ingredient is recognizable in its natural form with no artificial additives, preservatives, or refined ingredients—just real food prepared simply to maximize flavor and nutrition.

Gluten-Free Diet

This recipe is naturally gluten-free, using only whole food ingredients like bell peppers, lamb, rice, vegetables, and herbs without any wheat, barley, rye, or gluten-containing additives. All components—from the fresh vegetables to the simple seasonings—are inherently gluten-free, making it a safe and delicious option for those avoiding gluten.

Intermittent Fasting

This nutrient-dense stuffed pepper provides a complete, satisfying meal perfect for eating windows during intermittent fasting. It combines quality protein from lamb, complex carbohydrates from rice, healthy fats from olive oil, and abundant vegetables, ensuring sustained energy and satiety throughout fasting periods while maximizing nutritional value.

Intuitive Eating

This satisfying Mediterranean dish honors intuitive eating principles by offering a balanced, flavorful meal that provides both nourishment and pleasure. The recipe includes a variety of textures, colors, and flavors from fresh herbs, savory lamb, and tender vegetables, creating a complete meal that satisfies hunger and taste preferences without restriction or guilt-inducing language.

Mediterranean Diet

This recipe perfectly embodies Mediterranean Diet principles with its emphasis on extra virgin olive oil, fresh vegetables, herbs like parsley and mint, and lean protein. While lamb is used in moderation as the protein source, the dish is balanced with whole grains (rice), abundant vegetables (bell peppers, tomatoes, onions), and heart-healthy olive oil, all seasoned with traditional Mediterranean herbs and spices rather than excessive salt.

Mindful Eating

These stuffed peppers are ideal for mindful eating with their vibrant colors, varied textures, and aromatic blend of fresh herbs and warming spices that engage all the senses. The whole, minimally processed ingredients—from the tender bell peppers to the fragrant mint and parsley—encourage slow, conscious consumption and appreciation of each component's unique flavor and texture.

Instructions

1

Preheat the oven to 375°F (190°C).

1 min
2
15 min

Cook the rice according to package directions until just tender. Drain if necessary and set aside to cool slightly.

3

While the rice is cooking, prepare the bell peppers by cutting off the tops and removing all seeds and membranes. Lightly brush the outside of each pepper with 1 tablespoon of olive oil.

5 min
4

Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.

2 min
5
5 min

Add the diced onion to the skillet and sauté for 4-5 minutes until softened and translucent.

6
1 min

Add the minced garlic and cook for 1 minute until fragrant, stirring constantly.

7
8 min

Add the ground lamb to the skillet, breaking it up with a wooden spoon. Cook for 6-8 minutes until browned and cooked through, breaking up any large chunks.

8

Drain any excess fat from the skillet, leaving about 1 tablespoon for flavor.

1 min
9
1 min

Add the cumin, cinnamon, oregano, salt, and black pepper to the lamb mixture. Stir well to combine and cook for 1 minute to toast the spices.

10

Remove the skillet from heat and add the cooked rice, drained diced tomatoes, chopped parsley, mint (if using), lemon zest, and lemon juice. Mix everything together thoroughly.

2 min
11

Taste the filling and adjust seasoning with additional salt and pepper if needed.

12

In a small bowl, combine the tomato sauce, reserved tomato liquid from the can, and water or broth. Pour this mixture into the bottom of a 9x13-inch baking dish.

1 min
13

Stuff each bell pepper generously with the lamb and rice mixture, packing it down gently and mounding slightly at the top.

5 min
14

Place the stuffed peppers upright in the baking dish, nestled in the tomato sauce mixture.

1 min
15

Cover the baking dish tightly with aluminum foil and place in the preheated oven. Bake for 45 minutes.

45 min
16

Remove the foil and continue baking for an additional 15 minutes until the peppers are tender and the tops are slightly golden.

15 min
17

Remove from the oven and let the peppers rest for 5 minutes before serving.

5 min
18

Serve each stuffed pepper with a spoonful of the tomato sauce from the bottom of the dish. Top with crumbled feta cheese and a dollop of Greek yogurt if desired.

Frequently Asked Questions