Ground Lamb Stuffed Peppers

by Emily Kemme
Lamb Stuffed Red Peppers

Food in a bowl is cool. It doesn’t fall off onto the table and it’s easy to scoop up. Even better is food in a natural bowl like stuffed peppers! Here, browned lamb, sweet yellow onions and fresh spinach are pulled together with a can of diced tomatoes for a savory, all-in-one meal.

Ground Lamb Stuffed Peppers Recipe

2 large red peppers

2 T pine nuts

12 ounces ground lamb

2 T olive oil, plus extra for drizzling

1 sweet yellow onion, minced

2 garlic cloves, minced

2 – 14.5 ounce cans diced tomatoes with juice

1/4 cup dry white wine

1/4 cup brown or basmati rice

1 T dried basil

1 cup fresh spinach leaves, slivered.

Heat oven to 350°F

Cut off pepper tops and remove seeds and white ribbing.

In small, dry nonstick skillet, toast pine nuts, tossing often and keeping an eye on them so they don’t burn, about 3 minutes.

Brown lamb in large skillet until no longer pink and remove to clean bowl.

Add olive oil to skillet and warm. Cook onions and garlic until light golden and softened. Add tomatoes, wine, rice and basil. Simmer for 20 minutes until rice is tender. Salt to taste. Add spinach and cook until wilted. Return lamb to skillet and stir to incorporate.

Gently stuff mixture into red peppers and place in ovenproof casserole dish. Drizzle with olive oil to keep from becoming dry. Bake for 35-50 minutes until peppers are softened.

Place stuffed peppers in warmed shallow bowls and spoon remaining sauce around it. Serves 2 and may be easily doubled.

Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished,, or on Twitter @EmFeedsYou . Life inspired. Vodka tempered.

Interested in reading Emily’s new award-winning novel, Drinking the Knock Water: A New Age Pilgrimage? Find it on Amazon and in Indie bookstores.

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