I made a modified version of this filling this weekend as a pizza topping, and it was fantastic! We had leftover ground lamb and I thought that stuffed bell peppers would be a healthy and interesting way to reuse the leftovers.
I sauteed some onions in olive oil and added the lamb and cooked it through. I added about a teaspoon of tomato paste and half a can of diced tomatoes. To that I added 1/2 a tsp. cumin and 1/2 a tsp. all-spice and a dash of cinnamon. After cooking through, I took the mixture off the heat and stirred in about 1/2 a cup of panko.
While I was making the lamb, I chopped the tops off of the bell peppers and scooped out the seeds. I then boiled them in hot water for about 5 minutes (less would probably be better so the skins don’t begin to peel away). After boiling, I filled them with the lamb mixture, put them in a baking dish with about 1/4 cup of water, and baked at 350 for about 20 minutes.
Once they were out of the oven, I whisked some yogurt and mint together and drizzled it over the tops.
whoah – those sound great! i love stuffed peppers, but i’m usually at a loss when it comes to what goes in the stuffing. i think i might try yours out!
Thanks! Let me know how it goes. There’s so much you can stuff it with: rice, meat, veggies, etc.