I’m not going to lie, I didn’t love stuffed peppers when I was younger. However, as I realize that there are multiple ways to make them, like these Tex-Mex Stuffed Peppers and this recipe for Lamb Stuffed Mediterranean Peppers I’m about to share, I’ve come around on how awesome they can really be!
This recipe is based off one a friend gave me years ago that I used to make Mediterranean Stuffed Mini Peppers. The recipe was so darn good, I figured it was about time I shared a main-meal version!
- 6 bell peppers, tops removed and seeded
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 garlic cloves, minced or pressed
- 1 lb ground lamb
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1/2 teaspoon cloves
- Salt and pepper, to taste
- 2 plum tomatoes, seeded and chopped
- 2 tablespoons tomato paste
- 1/2 cup golden raisins
- 1/4 cup toasted pine nuts
- 1 cup cooked farro (substitute rice to make gluten free)
- 1/2 cup Feta, crumbled (omit to make dairy free)
Cook your farro according to package directions and let cool. Preheat your oven to 375 degrees F.
Remove the tops of your peppers and deseed the peppers. Set aside.
Add one tablespoon olive oil to a large sauté pan over medium heat. Add in your onion and garlic and cook for about 5 minutes, or until the onion has softened and the onion and garlic are fragrant.
Add in your ground lamb, breaking it up as you stir occasionally. Cook until browned and cooked through, about 8 minutes.
Season with cinnamon, cumin, salt and pepper, stirring to combine. Add in the tomatoes and tomato paste, stirring to combine.
Follow with the raisins and pine nuts. Cook for another 3 minutes, stirring occasionally.
Add in the cooked farro, stirring to combine.
Place your peppers in an oven safe dish, then fill each pepper with the lamb mixture. Pour about 1/4 cup water in the bottom of the dish, just enough to cover the bottom.
Cover with aluminum foil and add to the oven for 45 minutes at 375 degrees F.
After 45 minutes, remove the aluminum foil and turn your oven to broil on high. Top each pepper with feta, then broil for a minute or two, or until the feta begins to char slightly.
Serve warm. If making ahead, let cool completely before packing in an airtight container.
I love everything going on in these peppers. You get a little bit of flavor from the spices which help bring out the flavor of the lamb. The feta adds some creaminess and a little bit of tanginess to the dish. The raisins add a touch of sweetness to balance out the other flavors. Yum!