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+ servings

lamb-stuffed peppers in spiced tomato sauce

Servings 8
Main Course
Middle Eastern


  • 8 medium bell peppers mixture of red, yellow and green
  • 4 cups cooked short grain rice cooled (from 1 1/3 cup uncooked)
  • 2 tbsp olive oil
  • 1 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 4 cloves garlic minced
  • 1/4 cup minced fresh mint packed
  • 1 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 lb 500 g ground lamb
  • 2 tbsp olive oil
  • 6 cloves garlic minced
  • 4 1/2 cups diced tomatoes from 1 1/2-28 oz/796 mL cans
  • 1/4 cup tomato paste
  • 1/2 tsp cinnamon or to taste
  • 1/8 tsp allspice or to taste
  • Salt and pepper to taste
  • 2 tbsp minced fresh mint packed
  • 1 tbsp minced fresh parsley packed


  • Preheat oven to 375 degrees F.
  • Cut the tops of each pepper leaving the stems intact. Use a paring knife to cut away the seeds and ribs inside each pepper.
  • In a large bowl, combine the cooked rice, olive oil, cinnamon, allspice, garlic, mint, salt, pepper and lamb. Stuff into pepper cavities and top with pepper "lids". Arrange peppers in a large baking dish.
  • To make the sauce, heat olive oil in a medium saucepan. Add garlic and saute until softened, about 1 minute. Add diced tomatoes, tomato paste, spices and herbs. Taste and adjust seasoning, adding up to a total of 1 tsp cinnamon and 1 tsp allspice if you like more intense spice. Pour around peppers, then cover dish with aluminum foil and bake 1 hour, or until lamb is cooked through and peppers are soft.