Peppers With Lamb And Rice Stuffing

Peppers With Lamb And Rice Stuffing flavored with aromatic spices and fresh herbs may bring back memories of a treasured recipe your family has passed down from one generation to the next. With stuffed vegetables being found in many ethnic cuisines, you may have had something similar at restaurant in your neighborhood or while traveling in exotic regions of the world.

Peppers With A Lamb And Rice Stuffing Served With Oven Roasted Tomatoes

Peppers With A Lamb And Rice Stuffing Served With Oven Roasted Tomatoes

Many different versions of my recipe can be found throughout countries bordering the Mediterranean, Eastern Europe, the Middle East and North Africa. The spicy rice and lamb stuffing may remind you of the flavors found in Morocco, Turkey or Tunisia with its fragrant spices of cinnamon and cumin along with the heat coming from Harissa. What it is NOT is what you may have been served at a typical American diner. A bland green bell pepper stuffed with ground beef, covered with canned tomato sauce and then baked until the pepper is mush and the beef is hard and dry has given stuffed peppers a bad name.

You can see that I served my stuffed peppers with oven roasted tomatoes and I suggest you do so as well. The juices of the tomatoes roasted with fresh mint, oregano and drizzled with olive oil mingle with the stuffing once the two vegetables have been sliced opened. The flavors are a match made in heaven. If you decide to roast the tomatoes, you can prepare and roast them first and then place the peppers in the same roasting dish to bake while the tomatoes are resting.

Peppers With A Lamb And Rice Stuffing

Recipe serves four, adjust accordingly

Preheat oven to 350 degrees

  • 3/4 to 1 lb. of ground lamb
  • 1 Tbsp. olive oil
  • 1/2 large onion, chopped
  • 3 cloves garlic, minced
  • 2 c. cooked rice
  • 1 tsp. cinnamon
  • 1/2 tsp. cumin
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. salt or to taste
  • 1/4 tsp. allspice
  • 3 Tbsp. fresh mint, chopped
  • 2 Tbsp. fresh oregano, chopped
  • 2 Tbsp. flat leafed parsley, chopped
  • 2 Tbsp. lemon juice
  • 1 tsp. Harissa* or to taste (I suggest adding the Harissa 1 tsp. at a time until you get the spicy heat you like, I used 3 tsp. as I like spicy food)
  • 2 Tbsp. lemon juice
  • 4 yellow or red peppers, tops sliced off and saved, seeds and membranes removed, par cooked (I microwaved the peppers for 3 minutes until they just had a little give)
  • A couple Tbsp. each of olive oil and white wine added to casserole dish before baking

*Harissa is a hot North African condiment often used as a rub, in curries and stews. The fiery paste is made from hot red chilies, oil, garlic and spices. It can be found in cans, jars and tubes in most food markets. If unable to find, you could substitute the paste with Sriracha but the flavor will be a little different.

Add the lamb to a nonstick skillet and cook over medium heat until brown and just cooked through. Remove lamb with a slotted spoon and place in a large bowl, drain lamb fat from the skillet and add 1 Tbsp. of olive oil. Add the onion and sauté until translucent then add the garlic, cook for one minute and then add to the bowl with the lamb. Add the cooked rice to the lamb and onion mixture and combine. Add the remaining ingredients except the peppers and mix well. Taste and adjust the seasonings to suit your taste. Divide the mixture between the peppers and cover with the pepper tops. Place the peppers in small casserole dish where they will fix snugly. Add a little olive oil and white wine to cover the bottom of the casserole dish. Bake the peppers until the stuffing is heated through and they have just started to get a little brown, about 30 minutes. Plate the peppers and spoon any accumulated juices over the peppers.

Oven Roasted Tomatoes

Wash tomatoes and dry. Slice the tops off the tomatoes and reserve. Place tomatoes and tops in a casserole dish. Season with salt, pepper, garlic and onion powder, and chopped mint and oregano. Drizzle with olive oil and bake in a 350 oven until soft. Remove from the oven and let rest. The tomatoes are good warm or at room temperature. Just before serving you might want to drizzle with a little olive oil and some additional fresh mint.

If serving the roasted tomatoes with the stuffed peppers, mash the roasted tomato tops and add them to the lamb and rice mixture.


The peppers with lamb and rice stuffing are a flavorful and aromatic dish that I believe  you will enjoy.  Some people don’t care for lamb and if you are one of them, you can substitute ground beef or pork in this dish. You can also prepare a vegetarian version just using rice, perhaps adding some raisins or chopped apricots. For a little crunch, you might want to add some toasted pine nuts or slivered almonds.


About Karen

I travel the back roads of New England and beyond, sharing great food and interesting places.
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210 Responses to Peppers With Lamb And Rice Stuffing

  1. I grew up with the bland ground beef stuffed in a bell pepper and then covered with commercial pasta sauce. It’s what everyone ate. I haven’t had those since I was a kid and I don’t miss them. However, I would LOVE your peppers with lamb and rice. I can almost taste it from here.

    • Karen says:

      Hi Maureen, I also grew up with the bland peppers but these are outstanding. I’m glad you like them, thank you. My husband is still talking about how good they were..

  2. Cecile says:

    Karen, this looks so delicious! I love the spices & flavorings in this dish. I love anything North African. And – I just got a beautiful blue & white tangine for Christmas. I can’t wait to use it.
    I might be able to find lamb around here but it isn’t featured at the local grocery stores or even at the butcher I frequent. My mom used to serve lamb a lot when we we growing up. I bet some people don’t like lamb ’cause they never had it when they were young. Again – great dish and presentation!

    • Karen says:

      Thank you Cecile, for your very nice compliment. The seasonings in this recipe really create a wonderful flavor. Using your tangine would be a perfect way to cook the peppers. I think the lamb we buy now is much different from years ago. It used to be mutton which was older and stronger tasting, now it is mild flavored.

      • Cecile says:

        That makes sense Karen. Mutton is mentioned so many times in books by Charlotte Bronte and Jane Austen – I bet people used to get really, really sick of mutton!

      • Karen says:

        I’ve never had mutton but my father mentioned having it once and how strong the flavor was.

  3. Yum, I love how these two go together so well and the juices mingle among themselves. Lamb is a favorite in my family The peppers are a far cry from my mother’s stuffed green peppers as well 🙂

    • Karen says:

      Hi Sam, The roasted tomatoes go so well with the stuffed peppers. I agree with you…my mother’s stuffed green peppers were a far cry from this recipe. I’m glad that you like the dish. Thank you for your compliment.

  4. Norma Chang says:

    Would you believe I never had a stuffed pepper? Yours sound, as you say, outstanding. Looking at your oven roasted tomatoes make me long for summer to arrive quickly especially since temp will be dropping to the single digit and lower tonight and into tomorrow.

    • Karen says:

      Hi Norma, it may be a good thing that you didn’t have the green peppers that some of us are familiar with. 🙂 As much as you like vegetable, I think you would really enjoy this recipe…it is very flavorful. I know what you mean about looking forward to summer as this winter is terrible so far. I was shoveling snow yesterday and thought it felt warm because it was 20 instead of being below zero.

  5. Lovely recipe Karen. I like stuffed vegetables a lot and had a gorgeous lamb stuffed aubergine in Turkey last Sept which your recipe reminds me of.

    • Karen says:

      Thank you Kay, for your nice compliment…I’m glad you like the recipe. Yes, Turkey is definitely one of the countries known for their delicious lamb stuffed vegetables. Stuffed aubergine is very popular.

  6. Wonderful recipe, and your pics are great, Karen. I must try this. 🙂

  7. Anonymous says:

    My favorite taste is when I get to the pepper:) baked ..roasted..I am such a pepper person:)

  8. Absolutely beautiful. Your photo makes me wish I could just reach into my screen and grab that pepper and tomato. It sounds so delicious, I need to try them. SOON. 🙂 Have a lovely day..

    • Karen says:

      Thank you Prudy, for your lovely compliment. Wish I could have shared them with you. I hope you will enjoy the recipe when you get the chance to make them.

  9. Tessa says:

    I really like the ingredients that you put in your peppers. It’s been years since I had a stuffed pepper…I would love to try this recipe!

    • Karen says:

      Hi Tessa, I’m glad you like the recipe. All the seasonings used in the stuffing really make the peppers delicious. Thank you for your compliment.

  10. Larry says:

    They both look delicious Karen. Enjoyed your description of a restaurant stuffed pepper.

  11. Lots of recipes out there with beef, which I’ve not found to have much flavor, but lamb would be so much better! What a colorful and healthy meal, Karen, and the spices would be just great.

    • Karen says:

      Hi Judy, I have to agree with you about lamb being a better choice than beef as it does have more flavor. I’m glad you like the recipe, thank you.

  12. savourytable says:

    I love stuffed bell peppers. I guess I like them so much because they remind me of my dad. They were probably his favorite supper. His were very good. Yours look like a recipe that he would really go for.

    • Karen says:

      Hi Karen, I’m happy to know that this recipe reminded you of your father’s love for stuffed peppers. This is a flavorful dish that I think he would have enjoyed. 🙂 Thank you for your lovely comment.

  13. David says:

    What a perfect way to warm up a winter’s evening! For the longest time, I avoided stuffed pepper because of the reason you state – green bell peppers stuffed with no flavor or imagination. Upon moving to the Southwest, I realized the plethora of possibilities for stuffing peppers, and also the type of pepper! Maybe your recipe will be on our plates this week! (If I can get the ground lamb… otherwise, this weekend at the farmers market!)

    • Karen says:

      Hi David, Yes, those infamous green peppers stuffed with bland meat left a lot to be desired. I’m glad that you like the recipe and are going to be making them. You definitely have lots of different kinds of peppers to choose from when preparing this dish. Enjoy!

  14. My husband would love these stuffed peppers. I will have to make them for him. Thanks for sharing your recipe.

    • Karen says:

      Hi Jovina, I’m glad that you like the recipe. I hope your husband enjoys them as much as mine did…he is still talking about how good they were. 🙂

  15. Oh yum! I adore stuffed peppers! Lamb and Rice Stuffed Peppers are my very best favorite. I really need to make us some! That ingredient list assures me that yours are delicious!!! Thanks for sharing, Karen…

    • Karen says:

      Hi Louise, I’m happy that you like lamb and rice stuffed peppers. I really do think that all the seasonings used in this recipe gives them a wonderful taste. Thank you for your nice compliment.

  16. Beautiful meal, Karen. I can imagine the aroma and the flavors. I love stuffed bell peppers and these are top notch. I also love the pairing with the roasted tomatoes, another one of my favorites. Now, my mouth is watering, I’m hungry and it’s just after breakfast.

    • Karen says:

      Hi Richard, Sorry to have made you hungry early in the day but I’m glad you like the dish I prepared. The stuffed peppers and roasted tomatoes were perfect together. You are right about how good the meal smelled while it was cooking. Thank you for your nice compliment.

  17. flavorsofthesun says:

    This transports me in such a lovely way to my years spent in the Middle East, where I ate something similar often. Thank you for posting. Thinking of you with all this snow and cold and hoping you are toasty warm and snuggled in your lovely home.

    • Karen says:

      Hi Vicki, I can just imagine all the wonderful food you have enjoyed during your travels to the Middle East. I haven’t been out much in this winter weather…it is going to be a long, cold winter for many of us. Thank you for your nice comment, it is much appreciated.

  18. I am loving your roasted tomatoes. They look so delicious Karen. And great you used yellow peppers for your lamb! Amazing recipe and fantastic photograph.

    • Karen says:

      Hi Seana, I love roasting tomatoes…it is a nice way to bring out their flavor during the winter months when they aren’t perfectly ripe like a vine ripe summer tomato. Thank you for your nice compliment about the recipe and photo. 🙂

      • I agree. Winter time is perfect for roasting tomatoes. We are fortunate enough to get them year round in this country so we should take advantage of the harvest from Canada! 🙂

  19. Love the sound of this spicie stuffing for the peppers. I’ve never seen minced lamb in the Limousin / France where I’s always leg,or,rack of lamb. What about minced pork or veal. I know with all those spices it wouldn’t be the same ,We have friends coming for lunch on Thursday think I’ll try it. . Thanks Karen for a new idea.

    • Karen says:

      Thank you Barbara, for your nice compliment. I’m happy to know that you like the recipe and will be preparing it. One of the things I enjoy about blogging is all the things you learn about food in other parts of the world. I wouldn’t have thought finding minced lamb would be a problem in France. If you can’t find minced lamb, pork or veal will work…the flavor will just be different. I hope you enjoy the dish. 🙂

  20. I love stuffed peppers and these look like the best I’ve ever seen. The lamb with all those herbs and spices must be amazing!

    • Karen says:

      Hi Christin, I appreciate your visit and lovely compliment…thank you! The herbs and spices do add a lot of flavor to this lamb stuffing.

  21. kitchenriffs says:

    You’ve taken stuffed peppers to a new — and wonderful! — level. These look terrific — I love spicy food. And I don’t use enough lamb in my cooking. Odd, because it’s my favorite red meat. Terrific recipe. Thanks.

    • Karen says:

      Thank you for your kind words, John…I’m glad you like the recipe. Lamb has so much flavor but unfortunately a lot of people have never tried it. One of my favorite dishes is a perfectly cooked rack of lamb.

  22. Adri says:

    Oh my, but this brings back memories of the most divine stuffed vegetables that my grandmother used to make. I always remember thinking, when I would have them at other kids’ homes that my grandmother’s were so much better! Yours also sound great. I bet the Harissa just puts them over the top. Happy New Year to you!

    • Karen says:

      Hi Adri, I’m happy to know that my dish reminded you of the delicious stuffed vegetables that your grandmother used to make. My grandmother used to make me stuffed cabbage rolls for my birthday each year, they were outstanding. 🙂 You are right, the Harissa really makes the stuffing spicy and delicious.

  23. I keep telling myself I’m going to make stuffed peppers and I never do, but this recipe has all of the ingredients that I love and that truly seem perfect…and more interesting…than other recipes I’ve seen. This would make such a lovely dish for these very cold nights we’re having right now. Happy 2014, Karen!

    • Karen says:

      Hi Betsy, I’m happy to know that you like my stuffed pepper recipe. I agree that it is different and delicious. Thank you for your wish, I hope you will have a great year as well.

  24. ladyfi says:

    I do like the vegetarian version!

  25. What a great idea, i love stir fry lamb with pepper and black peppercorn and mix it with nasi goreng or fried rice….
    i guess i’ll lovin this lamb rice stuffed pepper!!!

    • Karen says:

      Thank you Dedy, for your nice compliment. I know how you enjoy lots of spices in your cooking…I think you would like theses stuffed peppers.

  26. wowwie! that looks absolutely delicious!

  27. Nice tempting winter warmer, Karen.

  28. I love stuffed peppers. Yours looks droolworthy, Karen. Those oven roasted tomatoes are so lovely too.

  29. Beth says:

    Stuffed peppers – done properly – are fabulous! Happy New Year to you!

  30. Wow Karen what a perfect dish – everything I love 🙂 Thank you for the inspiration – I even have a little homemade Harrisa I could throw in 🙂 Happy 2014 to you!

    • Karen says:

      Thank you Anne, for your kind words…I’m happy to know that you like this dish. I think it really was a delicious meal. Your homemade Harrisa will be wonderful in this recipe. I hope you have a lovely year as well.

  31. Penny says:

    I love this recipe and will definitely try it. While we were in France last summer, our French friend Carole served a similar dish. She is a fantastic cook. I do not have the recipe but here is a link to the post.

    • Karen says:

      Thank you Penny, for your nice compliment. I hope you will enjoy the recipe. I do remember when you had that meal with your friends. I enjoyed all those posts about your motorcycle trip. I rode on the back of my husband’s Harley for years and have great memories of our travels.

  32. Mad Dog says:

    That’s a good idea for my next lamb leftovers. I’ve made a more Italian type stuffed pepper with beef before, but lamb with harissa would be delicious 😉

    • Karen says:

      Hi Mad Dog, Knowing the foods that you like eating and cooking, I think this is a recipe you will enjoy a lot. Thank you for your nice comment.

  33. afracooking says:

    Oh these take me right back to my childhood – my mum used to make peppers stuffed with rice and mince (beef usually) . Really like the idea of adding harissa!

    • Karen says:

      Hi Afra, I’m happy that this dish brought back memories of the good stuffed peppers that your mother prepared for you. I think you would enjoy the addition of Harissa…it adds spiciness and flavor.

  34. lizzygoodthings says:

    Hi Karen, happy new year! I adore stuffed peppers, as my mother made them in the Hungarian way and they were sweet and succulent, stuffed with pork and veal mince, and rice, and cooked in a tomato broth. Your recipe sounds wonderful and the images are making my mouth water!

    • Karen says:

      Thank you Lizzy for your wish and lovely compliment. I know your mother’s Hungarian stuffed peppers must have been wonderful. My Polish grandmother made wonderful stuffed cabbage rolls that were memorable. I love all the ethnic recipes that our families have passed down to us.

  35. A_Boleyn says:

    That stuffed pepper just looks mouthwatering. I even have harissa, just have to pick up some ground lamb.

    • Karen says:

      Thank you Boleyn, for your nice compliment. I do think you will enjoy the stuffed peppers…the Harissa adds a lovely spiciness and flavor.

  36. Delicious. Lamb and peppers go so well together. What gorgeous colors, too, Karen!

    • Karen says:

      Thank you Shanna, for your nice compliment. I’m happy to know that you like the recipe. The sweet yellow peppers and red roasted tomatoes did make for a colorful and delicious meal.

  37. Eva Taylor says:

    You’re absolutely right Karen, this recipe does remind me of Moroccan flavours and aromas. My friend Barb gave me Harrisa for Christmas and I’ve been looking for something to with it! I bet your home smelled wonderful as you were baking these beauties!

    • Karen says:

      Hi Eva, The peppers are made with all the seasonings that I love in Moroccan dishes and throughout many other parts of North Africa. I think you will like adding Harrisa to a lot of recipes. It not only adds spiciness but flavor. You are correct about the aromas that filled the kitchen while this meal was in the oven. 🙂

  38. Sophie33 says:

    An old-time favourite of mine is the spiced up version that you made! I love the smoked paprika & the harissa in here the most,…yum Yum, of course! xx

  39. Conor Bofin says:

    Beautiful presentation as always Karen. Nice idea to add the tomatoes to the mix. The moist roast toms must be lovely with the pepper.

    • Karen says:

      Thank you Conor, for your compliment…I glad you like this meal. The flavors of the two dishes go very well together and their colors make for a nice looking plate of food. 🙂

  40. I love stuffed peppers, but I’ve never stuffed them with lamb before. It sounds incredible! 🙂

    • Karen says:

      Hi Christina, If you enjoy stuffed peppers then I think you will really enjoy making them with lamb, the flavor is so good. Thank you for your nice compliment.

  41. As you know this is made in probably every Greek home and is one of my favourites. My only sorrow is that to buy the really large beef tomatoes over here in England costs a fortune and I have yet to find any really good ones. I have tried growing them myself but no real luck. I shall have to come over to you!!!

    • Karen says:

      Hi Maria, Yes, Stuffed vegetables are indeed very prevalent in Greek homes, especially using peppers and aubergines. The tomatoes I used were only about two inches in size…the ones they grow in hothouses during the winter. The tomatoes are not that great in flavor but roasting with olive oil and herbs brings out their flavor. Come summer, I’ll have delicious tomatoes from our garden in Maine. Wish you were a neighbor and then I could share some over the fence. 🙂

  42. Well, this is a must make for me. I just discovered Harissa last Fall and couldn’t believe my tastebuds. Loved it. And always looking for Moroccan flavor recipes. Thanks for sharing Karen. Pinned.

    • Karen says:

      Hi Lea Ann, I’m happy to know that you like the recipe. The flavors in this dish are so good and the Harrisa really adds to the overall goodness of the stuffing. Thank you for your compliment and pin, I really appreciate it. 🙂

  43. Sure, they’re not the focal point of the dish, but you’ve just reminded me how much I love roasted tomatoes. What a great way to concentrate flavors and sweetness. I always roast mine with a mixture of pesto and breadcrumbs on top and they’re SO good.

  44. Eha says:

    How did you know? Have just come from the kitchen and the peppers in the fridge gave me the evil eye: ‘Get a move on, lady’!! And there is lamb mince there ~ so thank you for a wonderful recipe and I promise to make the tomatoes too 🙂 ! I learned to appreciate stuffed vegetables on my trips thru’ Italy as they so oft appeared as primo piatti at lunchtime. Actually made a vegetarian stuffed aubergine yesterday, but can more than bear two similar dishes in a week!!

    • Karen says:

      Hi Eha, I’m happy that my post seems to arrived into your email box just in time. 🙂 I hope you will enjoy the peppers and yes, do make the tomatoes to go with them. My husband and I loved this meal, I hope you will as well. Thank you for your nice comment.

  45. trangquynh says:

    your dish looks divine Karen, I’m in love with the color of the bell peppers and of course, the stuffing sounds great 😀

  46. Suzanne says:

    Yum! I can eat everything in that recipe except the onion and garlic. Looks delicious.

    • Karen says:

      Hi Suzanne, I’m happy to know that I have created a dish that you are able to enjoy…that put a smile on my face. I know how hard it is for you to find dishes that you can eat without bad side effects.

  47. Lamb is one of my favorite meats – such a treat and I am loving all of the spices in these ground peppers. I will have to pick up some ground lamb next time I am at the store – I want to try these!

    • Karen says:

      Hi Becki, I’m happy to know that you enjoy lamb and want to try this recipe. The spices and fresh herbs really made this a winner. Thank you for your nice compliment and enjoy the dish.

  48. Sounds delicious and I absolutely love anything with lamb!

  49. megtraveling says:

    They look so colorful in red and yellow and very delicious too!

    • Karen says:

      Thank you Meg, I thought t was a pretty dish too.I use red peppers a lot but with the tomatoes, I thought the yellow ones would be better. They were so sweet, I’m glad I used them.

  50. So pretty and delicious looking, love the colors and great flavors going on.

  51. I think this looks delicious. I am not a fan of lamb. That said, it may be my fault since I am not familiar with how to cook it. It has always tasted gamey to me, but with these spices I am going to give it another try and if I still feel that way I am going to try italian sausage. Also what a great way to fix tomatoes when not in season.

    To Suzanne that can’t have onions or garlic I heard Mario Batali suggest fennel and extra celery to kick up the flavor. I don’t have that issue, but it may help her.

    • Karen says:

      Hi Madonna, Some of people think lamb can be gamey but young lamb isn’t strong tasting compared to what people refer to as mutton. There are some tricks to cooking it as well. If you are cooking a piece of meat, you should trim it well because most of the taste you are referring to comes from the fat. In this dish using ground lamb, I drained the lamb fat off after browning and used a little olive oil for the rest of the recipe. 🙂

      • A_Boleyn says:

        I agree about the gamey/muttony taste of lamb being in the fat. My favourite leg of lamb dish involves removing the bone and as much of the fat as possible and shaping the meat into a rectangle. Then I spread a pesto made with equal parts parsley and basil, ground walnuts instead of pine nuts and garlic, salt and pepper over the meat. (Lamb can stand up to the stronger flavour of walnuts rather than the milder tasting and more expensive, pine nuts.) I reroll the leg, tie it with twine and roast it over a bed of potato wedges seasoned with salt,pepper, dried rosemary and drizzled with just a bit of olive oil.

        The drippings from the lamb leg will further flavour the potatoes. It’s delicious.

      • Karen says:

        I’m glad you agree with me about the fat…well trimmed meat won’t have that gamey taste. I know your lamb leg must be delicious.

      • Thanks Karen for this advise. I just knew if I asked the right person they would have an answer. It seems so obvious – why did I not think of it?

      • Karen says:

        You are most welcome, I’m glad I could help.

  52. I haven’t done any stuffed vegetables in far too long…must get stuffing!

  53. I’m going to try your recipe! I’ve only tasted the bland stuffed peppers, which never enticed me to make them. Yours made my mouth water 🙂

    • Karen says:

      Hi Sandra, I’m happy to know that you are going to try the stuffed peppers. Thank you for your compliment. Believe me, there is nothing bland about this recipe. Enjoy!

  54. Even when I was quite young I enjoyed stuffed peppers. My mother made them with really simple ingredients and they weren’t at all “elevated” with creative spices, but they just tasted good! I think the lamb would be a very nice taste and I like the spices you’ve added, too. I’ve not previously worked with Harissa, but we eat at several Middle Eastern restaurants, and I’ve probably tasted it. Thank you for the warnings…we’ll go easy at first! 🙂 My mom always just used green peppers…I love the colors. That would be my first choice, too! Lovely warm dish!

    • Karen says:

      Hi Debra, If you have eaten any spicy dishes at the Middle Eastern restaurants, then they probably used some Harissa. I thought I should put the note in about starting with just a little and then taste. I try to do that with all my recipes…you can always add more seasonings but it is hard to fix something that has too much. Thank you for your compliment, I hope you will enjoy the peppers.

  55. You know, I’ve never cooked with lamb before! But it all sounds delish!

    • Karen says:

      Hi Kathryn, I’m glad the recipe sounds good to you. It is funny about lamb, I never had it growing up. The first time I had lamb was after I was married.

  56. Definitely my kind of food, I love the fusion of all the ingredients.
    Have you ever used fenugreek in your cooking?

    • Karen says:

      Hi Fae, Yes, I would imagine that my peppers would be just to your liking. Thank you for your compliment. No I haven’t used fenugreek on its own but it is in some of my spice blends. 🙂

  57. These are brilliant and I’ve never stuffed peppers with lamb. Must try!

  58. I stopped ordering stuffed peppers in restaurants years ago for the same reason you described Karen – green pepper with minimal stuffing and flavouring. Your recipe bursts with flavour!

    • Karen says:

      Hi Claire, I’m happy that you like the recipe…these peppers are definitely flavorful. It seems that bland stuffed green peppers aren’t limited to just the US.

  59. This sounds like a very warm and comforting dish for winter. I have never had lamb but I keep your recipes as I do plan to give it a try very soon. Hope you are warm and comfortable!

    • Karen says:

      Thank you Southern, for your nice compliment and wish. You are right…this was a nice meal to enjoy on a cold night and boy it has been cold so far this winter. 🙂

  60. Great stuffed peppers!

  61. My mother made stuffed peppers all the time when we were growing up and I loved them. For some reason I don’t really make them now, but I’ll start again with this recipe. Love the idea of using ground lamb!

    • Karen says:

      Hi Agi, I think we all grew up with dishes that were handed down from generation to generation…I think stuffed peppers and other stuffed vegetables were some of those. I’m happy to know that you like this recipe using the lamb. I hope you will enjoy the peppers as much as my husband and I did.

  62. Daniela says:

    I have tried several variations of stuffed peppers but this one looks stunning and so tasty , I would love to taste it right now 🙂

  63. Carolyn Jung says:

    A great dish for the winter. Not only is it made with hearty lamb, but you get the glorious colors of the peppers to perk up any overcast day.

    • Karen says:

      Thank you Carolyn, I’m happy to know that you like the stuffed pepper recipe. I agree that when winter weather gives us cold and gray days that we need a nice comforting dish lithe the stuffed peppers.

  64. These stuffed peppers look absolutely wonderful. Colorful, textural and healthy using some of my favorite ingredients. Lovely photos.

    • Karen says:

      Thank you Teresa, for your nice compliment. I do have to agree with you that this dish has a lot going for it. I appreciate your kind words about the recipe and the photo. 🙂

  65. Exquisite presentation and recipe as usual my friend! I adore lamb!! Growing up we used the freshest of sauces for our stuffed veggies as I am Greek. Canned sauce on top of ground beef is not for me either!! ♥

    • Karen says:

      Thank you for your kind words, Didi…I’m happy to know that you like the peppers. They are so much better than what I have had in restaurants.

  66. i can just see how flavorful and rich that stuffing is after being roasted in the peppers. LOVE Love love this- especially the use of the lamb

  67. A great reminder of our time in Turkey, thank you Karen! They are so delicious and easy to make though I’m yet to try now that I’m back home and don’t have a lack of kitchen as an excuse! I think Turkey should be in your travel plans in the not too distant future. I know you’d love it!

    • Karen says:

      Hi Jenny, I’m glad this meal brought back memories of your trip to Turkey. I hope you get a chance to make these and see if they remind you of what you had during your visit. I think Turkey would be an interesting country to visit some day. 🙂

  68. annelifaiers says:

    I really do love a stuffed pepper and have not made one for ages! Yours sound very lovely with all those spices. Happy New Year Karen x

    • Karen says:

      Thank you Anneli, for your nice compliment and wish. I’m glad to know that you like all the spices and fresh herbs I used in the stuffed peppers. They really do give great flavor to the dish. I’m sure that you will have lots of peppers growing in your garden this summer. 🙂

  69. Stuffed tomatoes (cold with tuna and rice) were a big deal here when I was growing up. Of course I hated them since I don’t like fish. Now lamb, that’s a complete different story Karen! Love this filling!

    • Karen says:

      Hi Paula, I grew up with tuna stuffed tomatoes too. My mother never cooked lamb, I never had it until after I got married. 🙂 I’m happy to know that you like the lamb stuffing, I think it has a terrific taste. Thank you for your nice compliment.

  70. Gorgeous dish, gorgeous flavors and a gorgeous presentation! Love!!!

    • Karen says:

      Thank you Asmita, for your lovely compliment. I’m very happy to know that you like this meal…I was very happy with the way it turned out. 🙂

  71. glamorous glutton says:

    How right you are about those hideous peppers you often get in restaurants. This looks really delicious, I can almost smell the sweetness of the onions and spices. great to make us all relook at this dish that’s so often abused. GG

    • Karen says:

      Thank you GG, I appreciate your nice compliment. I’m happy to know that you agree with me about the questionable peppers served in many restaurants. I’m even happier to know that you like my lamb stuffed peppers. You are so right about the wonderful aroma and taste of these peppers…they were delicious. 🙂

  72. Boy this looks good – I’ve never cooked with lamb but I sure have made stuffed peppers many times……..I must try this soon!

  73. Beautiful and definitely a lovely North African vibe going on there – reminds me too of Ottolenghi style cooking! I fancy these later this week 🙂

    • Karen says:

      Hi Tanya, I’m happy to know that you want to make the peppers…they do have the flavors found in North African cooking. I am still intrigued with the recipes that you and everyone else are talking about from the Ottolenghi cookbooks.

  74. Georgina says:

    This really does sound / look lovely – such wonderful flavours and colours.

    • Karen says:

      Thank you Georgina, I’m happy to know that you like the meal. You are right about it not only being a tasty meal but a colorful one as well. 🙂

  75. I loved my mother’s stuffed peppers although I don’t know how she made them. I know it wasn’t with rice and certainly not anything like this. I think back on them as comfort food but these look like a wonderful new taste experience. You have a way of describing the flavors that makes my mouth water.

    • Karen says:

      Hi Diane, Isn’t it a shame that we remember wonderful dishes that were made by our families but don’t have the recipes. Actually, so many of them were prepared with “a little of this and a pinch of that” but all were made with love and that was the best ingredient of all. 🙂 I appreciate your very nice compliment…thank you!

      • How true that is Karen. I only saw my mother refer to recipes for some things that she baked & when she went on a spree of trying recipes from Women’s Day magazine. I doubt there really was a recipe for her stuffed peppers but I do remember everyone looking forward to them being served.

      • Karen says:

        I know our families would be so please to know how much their recipes are still in our memories. We just have to try and recreate the flavors that we remember. 🙂

  76. Karen, I adore these flavours! I have a garden full of squash at the moment, I think I’m going to try and adapt this to stuffing one of those! Thank you for the great recipe.. 🙂

  77. janinka1 says:

    It must be SO good, the picture looks like a piece of art… I have to try it absolutely!!!

  78. Leaving a comment is going to make me feel ever so slightly guilty. After the last couple of days of hectic goings on because of my last post I’m amazed at how you keep up with all of your comments/responses. I do love comments on my posts – but glad they only come through occasionally! 🙂
    Anyway, now I appreciate your taking the time to leave comments with my posts even more. This dish is so good. Even though I’m still not eating meat. However, Spring lamb will start to show up here in the South quite soon. So, when I start craving meat again I know what I’ll be starting off with! And love the inclusion of a little bit of allspice.

    • Karen says:

      Hi Johnny, Your comment made my smile. I love the interaction of commenting and replying to my readers. I think it is what I love most about blogging…I feel like I’m having a conversation with close friends. 🙂 When the day comes that you want to eat meat again, I think you will enjoy the peppers.

  79. Raymund says:

    I havent made stuffed peppers for ages this nice recipe was a good reminder. Love the use of lamb and spices here.

    • Karen says:

      Hi Raymund, I’m happy that you enjoyed the post and that it reminded to to prepare some stuffed peppers. Thank you for your nice compliment…the lamb, spices and fresh herbs make these peppers very tasty.

  80. Katerina says:

    Stuffed tomatoes and peppers are very popular around the Mediterranean Sea. We also stuff them with rice, ground meat and raisins! You made one fine dish Karen!

    • Karen says:

      Hi Katerina, I appreciate your nice compliment. I know that stuffed vegetables are very popular in the Mediterranean countries. I had used all my raisins during the holidays but they are great to use in the stuffing mixture. 🙂

  81. ohlidia says:

    Oh, they both look fabulous Karen! My dad used to make the BEST stuffed peppers ever. I’ve tried to recreate them, but without success. I even had my little one, Emma, make them last winter and although they were delish, they weren’t my dad’s. My brother thinks I’m chasing a fantasy, a memory. We’ll see, I haven’t given up yet!

    • Karen says:

      Hi Lidia, I’m happy that you enjoyed the post and two recipes. Never give up…our memories of good food is what makes us strive to create good food and recipes that hopefully others will remember once they have eaten our dishes. 🙂

  82. Lamb, rice, and Mediterranean seasonings – what could be a better classic? Stuffing it in a pepper case, of course.

    • Karen says:

      Hi Darryl, You made me smile with your comment. I’m glad that you agree the combination reflects everything that that we love about Mediterranean cooking. Thank you for your nice compliment. 🙂

  83. I know I you will be shocked to hear this….I like the bland green bell pepper stuffed with rice and covered in a sickly sweet tomato sauce 😉 But I also like all those other stuffed vegetables of the other cuisines you mentioned. Kousa mahshi is a favourite in our house, oooh and the wara einab, the stuffed grape leaves.
    Karen, your vegetables look absolutely wonderful. I love their colour and the stuffing has all those lovely crispy bits on top and those juicy tomatoes. I particularly love the Harissa, as you know I’m a bit of a fan of that 🙂

    • Karen says:

      Oh Nazneen, you gave me such a laugh! I’m glad you like my version of stuffed peppers even though they are not bland. 🙂 I would love to sit at your table and eat all your favorite stuffed vegetables, I know they must be delicious. The Harissa is a terrific addition, I think. Thank you for your nice compliment.

  84. Hola!!!!!!!!
    Qué plato mas sabroso…
    Felicitaciones por tu maravilloso blog, nos parece muy bueno.

    • Karen says:

      Hola, Gracias, le agradezco su buen compliement. Estoy feliz de que te haya gustado la receta. I want to thank you for your visit and your nice compliment. I’m happy to know that you like the recipe.

  85. Sissi says:

    Karen, it’s such a pleasure to see a bit of summer in the middle of winter. I sometimes buy typically summer vegetables only to forget the cold weather. Your stuffed peppers look gorgeous!

    • Karen says:

      Hi Sissi, With all the cold gray days we have been having and lots of snow on the ground, I wanted a colorful and flavorful meal. I’m glad you like the peppers, they were terrific. Thank you for your nice compliment.

  86. mjskit says:

    What a fabulous meal Karen! Being a huge lamb lover I love the idea of a lamb stuffing, especialy with ALL of those wonderful spices! The lamb and rice look quite scrumptious stuffed into that bell pepper. And Roasted tomatoes – what a great side!! What a meal!

    • Karen says:

      Thank you MJ, for your nice compliment. I’m happy to know that you like the meal I prepared. It was absolutely delicious, if I do say so myself. 🙂

  87. These stuffed peppers look so flavorful. I love all the spices you used and the lamb! A great change-up from the usual stuffed peppers.

    • Karen says:

      Hi Amy, I’m glad that you like the peppers stuffed with lamb. The spices and fresh herbs really made for a flavorful meal. Thank you for your compliment.

  88. Rachel says:

    Oh mmmmmm! Yes, pleeeease! Lamb anything… and happy new year!

  89. I absolutely love dishes using North African spices 🙂

  90. I love stuffed peppers, these look so flavorful and delicious!

  91. Ruth says:

    Yup, these stuffed veggies definitely look anything but bland, Karen! I can just smell the spices and herbs, mmm mmm mmm! I’m kind of excited about the tomato and mint combination. I’ve never tried that before and I love both ingredients.

    • Karen says:

      Thank you for your lovely compliment Ruth, I’m glad you like this meal. It was as good as it looks. I believe you will really like fresh mint with tomatoes. In the summer when I have tomatoes from my garden, I like to make a salad using the tomatoes, cucumbers, crumbled feta, and black olives along with lots of fresh mint. I’ll make these peppers again this summer, using my grill as an oven. 🙂

  92. I actually never had stuffed peppers before (if we don’t count the typical Hungarian stuffed -yellow- peppers, that is a completely other thing), your version looks delicious and I particularly like the tomatoes! Thank you for sharing 🙂

    • Karen says:

      Thank you “While he was out”, for stopping by for a visit. I’m happy to know that you enjoyed the post and photo. The roasted tomatoes are very good and were a great compliment to the peppers. 🙂

  93. Julie says:

    We love stuffed peppers. Those look beautiful!! Happy New Year!

    • Karen says:

      Hi Julie, Thank you for your nice wish and compliment. I’m glad you like the stuffed peppers. I think anyone that live where it is cold and snowy like we do needs a colorful and comforting meal like this.

  94. I’m so enjoying healthy, savory options. I’m inspired to stuff some peppers! Looks so good:)

    • Karen says:

      Hi Wendy, Peppers are such a great vessel for holding savory stuffings. I’m glad you like the recipe…the peppers were very good with the lamb and rice filling.

  95. I really need to get on board with harissa spice mixture as I know my boys would love it. It makes originally stuffed peppers into extraordinary stuffed peppers. Take Care, BAM

    • Karen says:

      Hi Bobbie, I keep a tube of harissa in the refrigerator and use it often. It not only adds spice but a lot of flavor to a dish. These peppers really were good, I’m glad that you like them.

  96. LFFL says:

    Gorgeous! I love the looks of stuffed peppers when people make them.

  97. cabinet stew says:

    YUM! I love lamb. This just might be my “snow day” dish tomorrow!

  98. Amy says:

    Mmm, I love stuffed peppers and your lamb version looks particularly delicious. I especially love the roasted tomatoes on the side!

    • Karen says:

      Hi Amy, If you like stuffed peppers, then I believe you would really enjoy this recipe. The roasted tomatoes were the perfect accompaniment. Thank you for your nice compliment.

  99. Pingback: Gardener ‘Shape Up’, Yummy Recipes That Take Advantage of The Garden | igardendaily

    • Karen says:

      Thank you for the link Andrea. I’m happy to know that you and your family enjoyed the stuffed peppers. It is always nice when someone takes the time to let me know that they prepared one of my recipes.

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