Lamb Stuffed Peppers inspired by the Syrian dish, Koosha Mahshi, are beautifully packaged bundles of flavor that give you veggies, whole grains, and protein all in one.
In January 2017, I found the Cook For Syria website during my "research" trying to find new, exciting recipes to post that year.
The website is no longer active, but it said, "CookForSyria is an international fundraising initiative curated by Clerkenwell Boy and SUITCASE Magazine to preserve and celebrate Syrian culture amidst one of the largest humanitarian crisis of our time… It will encourage everyone from the UK's top chefs to people at home to cook and raise money in aid of UNICEF's Syria Relief fund. There are hopes that the initiative will then be continued globally."
Since I love stuffed peppers, I decided to try a lamb stuffed pepper recipe from the website.
I had to adapt the recipe a little since it's not in the measurements I am accustomed to using.
Also, I didn't want to go to the store to buy a special spice blend when I already had so many spices at home.
That being said, this recipe is pretty easy to make (obviously. I don't particularly love recipes that aren't easy. Easy is my MO).
If you can't get behind using lamb, you can absolutely substitute with ground beef or turkey. In fact, the second time I tested this recipe, I used ground beef because I had some in the freezer. However, it's definitely better with lamb in my opinion.
You will need to have cooked rice for this. You can either make it just before preparing the dish or in advance. I like to make extra rice and save 4 cups to make this.
I also do this with the ground lamb or beef, and by "do this" I mean cook extra when I'm already cooking it for another meal. Or I'll cook the lamb in the same pot that I'll be cooking the peppers, so I don't have to wash two pots 🙂
Last but not least, these freeze really well. Just make sure to add a little bit of tomato juice in the container so your stuffed peppers don't dry out when reheating.
Lamb Stuffed Peppers
Ingredients
- 8 ounces lamb ground
- 1 small onion finely diced
- 4 cups cooked rice
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon coriander
- ⅛ teaspoon cinnamon
- ⅛ teaspoon cloves
- ⅛ teaspoon nutmeg
- dash cardamom
- 4 bell peppers
- 15 ounce diced tomatoes no salt added
- 4 cup water
- 3 lemons juiced
- 2 cloves garlic
Instructions
- In a large, oven safe pot or french oven, cook the ground lamb and onion over medium-high heat until done, about 10 minutes.
- Drain excess grease, and transfer to a large bowl.
- Stir in cooked rice, cumin, salt, black pepper, paprika, coriander, cinnamon, cloves, nutmeg, and cardamom. Stir well to evenly coat the lamb and rice.
- Pour the diced tomatoes + juices, water, lemon juice, and garlic in the pot.
- Slice the tops off of the bell peppers and remove the seeds and stems inside. Set aside the tops of the bell peppers.
- Fill the peppers evenly with the lamb mixture. Arrange the bell peppers in one layer in the pot. The liquid should come about halfway up the peppers.
- Bring the pot to a boil and simmer for 20 minutes. Add the reserved bell pepper tops to the bell peppers. Transfer to the oven and bake another 20-25 minutes until the peppers have softened.
- Carefully remove the peppers from the oven.
- Serve each pepper in a bowl with a little bit of the tomato mixture, if desired. Enjoy!
Notes
What to Use in This Recipe
Nutrition Facts
Meme
Doesn't this recipe look good?! You should probably share it:
Nancy
This is absolutely a wonderful recipe! It is so flavorful. I did use Cauliflower rice. I’m making it tomorrow again for friends.
Thank you for the recipe!
Meme
HOORAY!!!! So excited you enjoyed it 🙂