Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 large bell peppers
- 2 tbsp olive oil, divided
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 lb (450 g) ground lamb
- 1 1/2 cups cooked white rice
- 1 can (14.5 oz / 400 g) diced tomatoes, with juices
- 3 tbsp tomato paste
- 1/2 cup low-sodium beef or chicken broth
- 1 tsp each ground cumin, ground coriander, smoked paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp red pepper flakes (optional)
- 1 1/4 tsp kosher salt, 1/2 tsp black pepper
- 1/4 cup chopped fresh parsley, 2 tbsp chopped fresh mint (optional)
- 3/4 cup shredded mozzarella cheese
- 2 tbsp grated Parmesan cheese
Do This
- 1. Preheat oven to 375°F (190°C). Halve peppers lengthwise, remove seeds, rub with 1 tbsp olive oil, and pre-bake cut-side up for 10–12 minutes in a large baking dish.
- 2. Meanwhile, heat 1 tbsp olive oil in a large skillet. Sauté onion 3–4 minutes, then add garlic for 30 seconds.
- 3. Add lamb, salt, and pepper. Cook, breaking it up, until browned and no longer pink, about 6–8 minutes. Drain excess fat if needed.
- 4. Stir in rice, diced tomatoes, tomato paste, broth, cumin, coriander, smoked paprika, cinnamon, and red pepper flakes. Simmer 8–10 minutes until thick. Stir in parsley and mint.
- 5. Spoon lamb-rice mixture generously into softened peppers. Cover baking dish tightly with foil.
- 6. Bake covered for 35 minutes. Remove foil, top with mozzarella and Parmesan, and bake uncovered 10–15 minutes until bubbly and lightly browned.
- 7. Rest 5–10 minutes. Garnish with extra herbs and serve hot (optional: with lemon wedges or a spoonful of plain yogurt).
Why You’ll Love This Recipe
- It is a complete, hearty meal in one pan: protein, grains, and vegetables all baked together.
- The spiced lamb and tomato-rice filling is deeply flavorful without being complicated to cook.
- Pre-baked peppers turn tender and sweet, with just a hint of roasted flavor.
- Excellent for meal prep: leftovers reheat beautifully for lunches or easy weeknight dinners.
Grocery List
- Produce: 6 large bell peppers, 1 onion, 3 cloves garlic, fresh parsley, fresh mint (optional), lemon (optional for serving)
- Dairy: Shredded mozzarella cheese, grated Parmesan cheese, plain yogurt (optional for serving)
- Pantry: Olive oil, ground lamb, cooked white rice, canned diced tomatoes, tomato paste, low-sodium beef or chicken broth, ground cumin, ground coriander, smoked paprika, ground cinnamon, red pepper flakes, kosher salt, black pepper
Full Ingredients
For the Peppers
- 6 large bell peppers (any color; red and yellow are especially sweet)
- 1 tbsp olive oil (for rubbing the peppers)
- 1/4 tsp kosher salt (for sprinkling inside the peppers)
For the Lamb and Rice Filling
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 lb (450 g) ground lamb
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 1/2 cups cooked long-grain white rice (about 1/2–2/3 cup uncooked, cooked and cooled; leftover rice works well)
- 1 can (14.5 oz / 400 g) diced tomatoes, with their juices
- 3 tbsp tomato paste
- 1/2 cup low-sodium beef or chicken broth (or water)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp red pepper flakes (optional, for gentle heat)
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tbsp chopped fresh mint (optional but highly recommended)
For Topping and Serving
- 3/4 cup shredded mozzarella cheese
- 2 tbsp grated Parmesan cheese
- 2 tbsp chopped fresh parsley (for garnish)
- Lemon wedges, for serving (optional)
- Plain Greek yogurt or plain yogurt, for serving (optional)
Step-by-Step Instructions
Step 1: Preheat the oven and prepare the peppers
Preheat your oven to 375°F (190°C). Lightly grease a large baking dish that will hold all the pepper halves snugly in a single layer (a 9×13 inch / 23×33 cm dish usually works).
Rinse the bell peppers. Slice them in half lengthwise through the stems, keeping the stem attached for a pretty presentation if possible. Carefully remove the seeds and white membranes with your fingers or a small paring knife.
Place the pepper halves cut-side up in the baking dish. Drizzle or brush with 1 tbsp olive oil and sprinkle lightly with the 1/4 tsp kosher salt. This pre-seasoning helps bring out their natural sweetness.
Step 2: Soften the peppers in the oven
Slide the baking dish with the empty peppers into the preheated oven and bake for 10–12 minutes, just until they start to soften and the edges look slightly glossy. They should still hold their shape well and not be fully cooked yet.
Pre-baking the peppers ensures they become tender by the time the filling is hot and bubbly, without overcooking the lamb and rice. When done, remove the dish from the oven and set it aside while you prepare the filling. Leave the oven on at 375°F (190°C).
Step 3: Sauté the aromatics and brown the lamb
While the peppers are in the oven, heat 1 tbsp olive oil in a large, deep skillet over medium heat. Add the chopped onion and cook, stirring occasionally, for 3–4 minutes until it begins to soften and turn translucent.
Add the minced garlic and cook for about 30 seconds, just until fragrant. Then add the ground lamb, breaking it up with a wooden spoon or spatula. Sprinkle with the 1 tsp kosher salt and 1/2 tsp black pepper.
Cook the lamb for 6–8 minutes, stirring occasionally, until it is well browned and no longer pink. If there is a lot of rendered fat in the pan, carefully spoon off some, leaving about 1–2 tablespoons for flavor.
Step 4: Build the tomato-rice filling
To the browned lamb, add the cooked rice, diced tomatoes (with their juices), tomato paste, and broth. Stir well to combine and distribute the rice evenly throughout the meat mixture.
Sprinkle in the cumin, coriander, smoked paprika, ground cinnamon, and red pepper flakes (if using). Stir again until all the spices are fully incorporated and the mixture takes on a deep, rich color.
Bring the mixture to a gentle simmer, then reduce the heat to low. Simmer uncovered for 8–10 minutes, stirring occasionally, until the liquid reduces and the filling is thick and saucy rather than soupy. It should hold together nicely on a spoon.
Turn off the heat and stir in the chopped parsley and mint. Taste and adjust seasoning with a pinch more salt or pepper if needed. The filling should taste well-seasoned at this stage, as the flavors will mellow slightly in the oven.
Step 5: Stuff the peppers generously
Using a spoon, mound the hot lamb and rice mixture into each pre-baked pepper half. Press the filling down gently so it reaches into the corners, then heap a little extra on top. You want the peppers nicely domed and full.
Arrange the stuffed peppers snugly in the baking dish so they help support one another and do not tip over. If you have any leftover filling that does not fit in the peppers, spoon it into the gaps around them in the dish; it will bake up deliciously and can be served alongside.
Step 6: Bake until tender, then add cheese and brown
Cover the baking dish tightly with aluminum foil, making sure it is well sealed so the steam stays inside and helps soften the peppers. Bake, covered, for 35 minutes.
Remove the foil and check that the peppers are tender when pierced with the tip of a knife. Sprinkle the tops evenly with the shredded mozzarella and grated Parmesan.
Return the dish to the oven, uncovered, and bake for another 10–15 minutes, until the cheese is melted, bubbly, and lightly golden in spots and the filling is piping hot.
Step 7: Rest, garnish, and serve
Once baked, remove the dish from the oven and let the stuffed peppers rest for 5–10 minutes. This short rest allows the juices to settle slightly so they hold together better when served.
Sprinkle with additional chopped parsley for freshness and color. Serve one stuffed pepper half per person (or two halves for heartier appetites), with any extra filling from the pan spooned alongside.
For a bright finish, offer lemon wedges for squeezing over the top, and a spoonful of plain yogurt on the side if you like a creamy, tangy contrast to the rich lamb and spices.
Pro Tips
- Use day-old rice: Cooked rice that has cooled and dried slightly (like leftovers) holds its shape better and does not turn mushy in the filling.
- Do not skip pre-baking the peppers: This quick step ensures the peppers become perfectly tender by the time the filling is cooked through.
- Adjust the spice level: For mild peppers, skip the red pepper flakes; for a bolder kick, double them or add a pinch of cayenne.
- Brown the lamb well: Let it take on some color in the pan before adding liquids; those browned bits at the bottom mean deeper, richer flavor.
- Choose snug cookware: A pan that just fits the peppers helps them stay upright and keeps the filling moist as it bakes.
Variations
- Mediterranean-style feta finish: Skip the mozzarella and Parmesan and top the baked peppers (after they come out of the oven) with crumbled feta, extra parsley, and a drizzle of good olive oil.
- Whole-grain option: Swap the white rice for cooked brown rice or farro. Make sure it is fully cooked and tender before mixing it into the lamb filling.
- Extra-veg version: Stir in 1 cup finely chopped spinach or kale and 1/2 cup finely diced carrots to the lamb mixture along with the tomatoes for added color and nutrition.
Storage & Make-Ahead
Cool leftover stuffed peppers to room temperature, then transfer them to an airtight container. Refrigerate for up to 4 days. Reheat individual portions in the microwave (about 2–3 minutes on medium power) or re-warm several peppers together in a covered baking dish at 325°F (165°C) for 20–25 minutes, until hot in the center.
To make ahead, you can assemble the peppers completely (stuffed but unbaked), cover tightly, and refrigerate for up to 24 hours. When ready to cook, bake covered at 375°F (190°C) for 40 minutes, then uncover, add cheese, and bake an additional 10–15 minutes. Add a few extra minutes to the bake time if they are very cold from the fridge.
For longer storage, cooled baked stuffed peppers can be frozen. Wrap each pepper half individually, then place in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator before reheating as above.
Nutrition (per serving)
Approximate values per stuffed pepper half (1 serving), assuming 6 servings and using mozzarella and Parmesan as listed: about 420 calories; 24 g protein; 24 g fat; 26 g carbohydrates; 2 g fiber; 6 g sugar; 680 mg sodium. Values will vary with specific ingredients and any substitutions.
