Persian Style Lamb Stuffed Bell Peppers

Bell peppers stuffed with ground lamb, lots of Indian spice and cauliflower rice.

yield:4 Peppers
prep time:15 min
cook time:45 min
ready in:60 min
  • 4 bell peppers, halved lengthwise and de-seeded
  • 1lb ground lamb
  • 1 cup cauliflower florets, pulsed in food processor until finely chopped and it resembles rice
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp garam masala
  • 1/4 tsp cumin
  • 1/4 tsp coriander
  • Dash of salt and pepper
  • Preheat oven to 375F.
  • Roast the bell peppers, hollow side up, on a baking sheet while you prepare the other ingredients.
  • While the peppers are roasting, heat a skillet over medium heat. Add the mutton, cauliflower rice, onion, garlic, tomato paste and spices to skillet and cook, stirring frequently, until meat is browned.
  • Remove the bell peppers from the oven and scoop lamb mixture evenly between bell pepper halves.
  • Return to the oven and roast for an additional 30 minutes, until peppers are softened and beginning to brown.
  • Remove from oven and serve warm.