Lamb Stuffed Peppers

0 Review

(Provide your rating)

Prep time: 00:20 HR
Cook time: 01:00 HR


Serves: 6 Stuffed Peppers

Try stuffing red peppers with a mixture made from minced lamb, rice and tomatoes, then baked to perfection. These Lamb stuffed peppers are full of flavor and very satisfying.


  • 140gm Laila Long Grain or Basmati Rice
  • 450gm minced lamb
  • 6 red peppers, top removed and seeded
  • 2 tbsp extra virgin olive oil
  • 1 large onion, chopped
  • 3/4 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp dried mint, crushed
  • 250ml water
  • 4 tbsp chopped fresh parsley to taste
  • 415ml chicken stock
  • 1 (400gm) tin chopped tomatoes


Preheat an oven to 180° C / Gas Mark 4.

Heat the olive oil in a large frying pan over medium-high heat.

Stir in the onion and minced lamb; cook and stir until the onion is tender and the meat is no longer pink, about 7 minutes.

Stir in the rice, salt, black pepper and mint; cook 5 minutes longer.

Add the water and parsley.

Reduce the heat to medium-low, and continue cooking and stirring until the water has been completely absorbed by the rice, about 15 minutes.

Stir the chicken stock and chopped tomatoes together in an oven-proof dish that will just fit the peppers. Scoop the lamb mixture into the peppers and place them into the dish.

Bake in the preheated oven for about 45 minutes. until the peppers are tender and the tomatoes are bubbling.