A delightful twist on a classic stuffed pepper recipe, featuring Mediterranean-inspired flavors.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and a perfect texture for the peppers.
Cut the tops off the bell peppers and remove the seeds and membranes.
Save the tops to use as lids for a fun presentation.
In a large skillet, sauté the onion and garlic until fragrant.
Cook on medium heat to avoid burning the garlic.
Add the ground lamb to the skillet and cook until browned.
Break up the lamb with a spatula to ensure even cooking.
Stir in the spices, tomato paste, cooked rice, parsley, and lemon juice.
Taste the mixture and adjust seasoning as needed.
Stuff the bell peppers with the lamb mixture and place them in a baking dish.
Pack the filling tightly to ensure the peppers hold their shape.
Pour the chicken broth into the baking dish around the peppers.
The broth helps keep the peppers moist during baking.
Cover the dish with foil and bake for 30-35 minutes, until the peppers are tender.
Remove the foil during the last 10 minutes for a slightly roasted top.
Serve the stuffed peppers warm, garnished with additional parsley if desired.
Pair with a side salad or crusty bread for a complete meal.
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