Mexican Stuffed Bell Peppers
Whole red peppers stuffed with ground lamb, spices, and baked with cheese on top
Equipment
- Stovetop, oven
Ingredients
- 1 lb ground lamb
- 1 tbsp avocado oil
- 1 cup red kidney beans (optional) cooked
- 1 onion minced
- 1 tomato chopped
- 3 cloves garlic ground
- 1 tsp cayenne powder
- 1½ tsp mixed dried herbs (or oregano)
- 1 tsp cumin
- ½ tsp coriander powder
- 3 sprigs cilantro chopped
- 1½ tsp salt
- ¾ cup black olives canned, sliced
- 1 tbsp lemon juice
- 2 cup cooked rice
- ¾ cup mozzarella cheese grated, for topping
Instructions
- In a Dutch oven, heat the avocado oil, add onions and sauté for 2 minutes.
- Add the chopped tomato and sauté for 2 minutes.
- Add the spices, garlic, and salt.
- Then, add the ground lamb and sauté for another minute. Add ½ cup of water and cook for 15 minutes or until all the water has evaporated. Stir occasionally. Optionally, add cooked and drained or canned kidney beans and olives.
- Add cilantro and lemon juice after turning off the heat.
- Slit the lids of the bell peppers, allowing a part of the lid to be hanging from the pepper. De-seed the bell peppers and stuff the meat-bean filling. Top with cheese and bake at 375oF for 20-22 minutes.
Notes
Notes:
- Kidney beans or adzuki beans can be added to the ground lamb for some balance. Peas are also a good addition.
- There is not need to pre-cook or blanch the peppers as they will become too soft from baking.
- In India and Australia, bell peppers are called capsicums.
Nutrition
Calories: 206kcalCarbohydrates: 3gProtein: 10gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 41mgSodium: 669mgPotassium: 205mgFiber: 1gSugar: 1gVitamin A: 239IUVitamin C: 4mgCalcium: 27mgIron: 1mg
