Curried Lamb Stuffed Peppers
This post is sponsored by Superior Farms.
Stuffed peppers are one of my favorite meals in our weeknight dinner rotation because they’re easy to prepare, clean up is a breeze, and they’re always a crowd pleaser. Plus, they’re a great way to make a nutrient-rich meal seem kind of fun (which is key when you have kids). Using delicious, seasoned ground lamb instead of traditional beef is a surefire way to kick things up a notch. Lamb has this lovely mild flavor that works fabulously with bold curry powder, aromatics like garlic and onion, tomato sauce, and a little heat from red pepper flakes.
I always opt for Superior Farms, the leading purveyor of ranch-to-table American lamb because they partner with family farmers and ranchers across the country who raise their lamb naturally, kindly, and sustainably. Not only is the lamb produced by Superior Farms delicious, but it’s packed with nutrients, too. Ground lamb is an excellent source of protein, vitamin B12, niacin, zinc and selenium. And to make it easier to try Superior Farms lamb for yourself, they recently launched a consumer site where you can order their lamb to be shipped directly to you!
Order your own sustainably-raised American lamb using my special promo code, ANDIEMITCHELL, at www.superior-farms.com and you’ll get free 2-day shipping on your next order. Choose from the Sizzling Grill Pack, which includes 2 boneless legs of lamb and four 1-lb. packs of ground lamb, or the Lamb Rack Party Pack, which includes four 8-rib racks of lamb.
Adding to this great nutrition profile, I also like to use cauliflower rice instead of traditional rice to bulk up on the veggies in this meal while also reducing the calories and carbs (my husband eats a Keto diet so it’s always nice when I can make a meal that’s low in carbs). I skip the cheese on top of my stuffed peppers and instead drizzle them with plain whole milk yogurt and a sprinkle of fresh chopped cilantro.
Curried Lamb Stuffed Peppers
- 4 bell peppers any color, cut in half (stems, ribs, and seeds removed)
- 1 lb ground lamb
- 1/2 medium onion, finely diced
- 2 garlic cloves, minced
- 1 tbsp curry powder
- 1 tsp garam masala (optional)
- 1 tsp salt
- 1/4 tsp red pepper flakes
- 1 8-ounce can tomato sauce
- 2 cups cooked cauliflower rice (or cooked long grain white rice)
- chopped fresh cilantro for serving
- plain yogurt for serving
Preheat the oven to 375 degrees F. Line a rimmed baking sheet with foil.
Prep the peppers: Bring a large pot of water to a boil. Carefully drop 4 of the pepper halves into the water and cook for 3-5 minutes (the peppers should be tender but still retain their shape). Use tongs to remove the peppers to a plate and repeat with the remaining 4 pepper halves. Set aside.
In a large nonstick skillet, heat the olive oil over medium-high heat. Add the onion and cook until just beginning to soften, about 2 minutes. Add the garlic and stir for 30 seconds. Add the ground lamb to the pan and cook, breaking it up with a wooden spoon, until no longer pink. Stir in the curry powder, salt, and red pepper flakes, and stir for 30 seconds. Stir in the tomato sauce. Stir in the cauliflower rice. Cook until the mixture has thickened.
Lay the soft pepper halves cut-side-up and use a spoon to divide the lamb mixture among them, stuffing it inside as best you can. Cover the pan with foil and bake for 20 minutes. Uncover and bake for 5 more minutes. Sprinkle the tops with fresh cilantro and a drizzle of plain yogurt. Serve!