A delightful twist on a classic dish, these lamb and rice stuffed peppers are packed with flavor and perfect for a cozy dinner.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and saves time later.
Slice off the tops of the bell peppers and remove the seeds. Finely chop the tops and set aside.
Chopping the tops adds flavor to the filling and reduces waste.
In a large skillet over medium-high heat, cook the ground lamb until browned, about 5-7 minutes. Drain any excess fat.
Breaking up the lamb as it cooks ensures even browning.
Add the chopped pepper tops and onion to the skillet. Cook until the onion is soft, about 5 minutes.
Stir frequently to prevent sticking.
Mix in the cooked rice, tomato paste, raisins, allspice, cumin, cinnamon, black pepper, salt, and cayenne pepper. Stir well to combine.
Ensure the mixture is evenly seasoned for consistent flavor.
Remove the skillet from heat and let the mixture cool slightly. Stir in the beaten egg.
Adding the egg helps bind the filling together.
Stuff the peppers with the lamb mixture, packing lightly. Place them upright in a baking dish.
Avoid overpacking to ensure even cooking.
Cover the dish with aluminum foil and bake for 40-50 minutes, until the peppers are tender.
Check the peppers for doneness by piercing with a fork.
Serve the stuffed peppers warm, garnished with fresh herbs if desired.
A sprinkle of parsley or cilantro adds a fresh touch.
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