Stuffed Bell Peppers with Lamb & Rice

Approx. Time:

1 hr

Servings:

6 stuffed peppers

Stuffed bell peppers have always been a big part of my culture. Growing up, I remember seeing them on the table all the time—whether it was a regular weekday lunch or a family gathering. They were one of those comforting dishes that felt like home.

To this day, I still make stuffed peppers often in my own kitchen. They’re simple, hearty, and incredibly satisfying. I love how versatile they are, and how a few basic ingredients can turn into something so flavorful. These are the kind of meals you make once—and then keep making over and over again.

This version is made with ground lamb, rice, warm spices, and finished with feta and fresh parsley. They’re easy to prepare, oven-baked, and perfect for lunch, dinner, or meal prep. Cozy, nostalgic, and always a hit.

Ingredients:

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6 bell peppers (tops removed, seeds scooped out)
1 lb ground lamb
1 medium onion, finely chopped
5 garlic cloves, minced
2 medium tomatoes, diced
1 tbsp olive oil
1 tbsp pepper paste
1 tsp onion powder
1 tsp garlic powder
1 tsp allspice seasoning
Salt and black pepper, to taste
1/2 cup uncooked rice
1 cup chicken broth
1/2 cup chopped parsley

Sauce

2 cups chicken broth
1 tbsp pepper paste
2 tsp all-purpose flour
1 – 2 tbsp tomato or pepper paste

Toppings

Crumbled feta cheese
Minced parsley

Instructions

Preheat oven to 400°F (200°C).
Cut the tops off the bell peppers and remove the seeds. Set aside in a baking dish.
Heat olive oil in a saucepan over medium heat. Add ground lamb, onion, garlic, and tomatoes. Cook until the lamb is browned and the onions are soft.
Season with salt, pepper, onion powder, garlic powder, and allspice. Stir well.
Add rice, 1 cup chicken broth, and chopped parsley. Mix until fully combined and slightly thickened.
Stuff each pepper generously with the lamb and rice mixture.
In a bowl, whisk together the sauce ingredients (chicken broth, pepper paste, flour) and pour around the peppers in the baking dish.
Cover loosely with foil and bake for 35 minutes, or until peppers are tender and rice is fully cooked.
Remove foil, top with feta and parsley, and bake uncovered for an additional 5 minutes if desired.

Notes

These peppers reheat beautifully and are great for meal prep.
You can swap lamb for ground beef or turkey if preferred.
Serve with yogurt or a simple salad on the side.

Estimated Nutrition

Estimated Macros (per stuffed pepper)

Calories: ~420 kcal
Protein: ~26 g
Carbohydrates: ~28 g
Fat: ~24 g

Macros are approximate and may vary depending on ingredient brands, pepper size, and exact portions used.

About the author

Why I Share These Recipes With You

“Food is how I connect with my culture, with others, and with myself. I started The Sweet Spot Done Right to help others do the same: discover new flavors, celebrate where they come from, and make something meaningful in their own kitchen.

I want to make global cooking simple, healthy, and fun for everyone.”