Moroccan Spiced Lamb Stuffed Bell Peppers

READY IN: 40mins
Recipe by Nasseh

I found this recipe online but I haven't tried it. It sounds delicious. Let me know how it turns out.

Top Review by oldcelt

I find that the recipe is a little bland. I increased the salt, cinnamon and cumin to double the quantity specified. I increased and cayenne to a whole teaspoonful. I didn't like the texture of the peppers as suggested in the recipe and much preferred them baked in a fan oven at 180 degrees Celsius without blanching. This leaves them with some nice texture. I shall, the next time, try adding something extra such as pine nuts; perhaps freshly ground cumin seeds instead of ground cumin - much better pungency and flavour. The butchers don't have "ground lamb" in the UK so I use a small joint and put it through a coarse mincer. The quantities of rice and mint are after cooking and chopping respectively. The first time I measured the rice before cooking and had far too much.

Ingredients Nutrition


  1. Cut the tops of the peppers, remove the core & seeds.
  2. Place the peppers in a large saucepan with salted water. (The water should cover the peppers.).
  3. Bring the water to a boil, then cover and simmer on low 5 minutes. Drain peppers upside down on paper towels.
  4. Brown lamb and garlic in a large skillet over medium heat.
  5. Remove from heat; stir in lemon juice, mint, spices, cooked rice and 3/4 cup of the broth.
  6. Stuff peppers with mixture. Stand stuffed peppers in remaining broth in a large saucepan.
  7. Bring to a boil then reduce heat to low. Cover and simmer 15-20 minutes until peppers are just tender.

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