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 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
*You'll need 1 cup of uncooked rice to make 4 cups cooked rice.*Use ground beef in place of lamb if desired.*Nutrition Facts do not include tomato liquid