Spiced lamb in roasted red peppers. Make the filling ahead. Assemble before dinner. The star anise and cinnamon bloom in hot oil for two minutes before anything else goes in. That short step sets the whole dish’s flavour. Peas in at the end keep some freshness. Serve with flatbread or rice.
How to Make Stuffed Peppers with Spiced Lamb
Blooming the whole spices
Give the star anise, cloves, cinnamon, and peppercorns two to three minutes in hot oil before adding the onion. They should be fragrant but not burnt. This step releases fat-soluble flavour compounds that water-based cooking can’t access.
Cooking out the lamb moisture
The recipe calls for cooking the lamb uncovered until most of the moisture evaporates. Don’t skip this. Wet filling makes the peppers collapse and steam rather than roast properly. Twenty minutes of patience produces a dry, fragrant filling that holds its shape. 
Stuffed Peppers with Spiced Lamb
- Total Time: 55 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
A vibrant and flavorful dish, perfect for a dinner party or a special weeknight meal. Most of the prep can be done ahead of time!
Ingredients
- 1 tsp light tasting vegetable oil
- 1 star anise
- 2 cloves
- 1 cinnamon stick
- 4 black peppercorns
- 1 medium onion
- 0 oz (10 g) root ginger
- 1 small fresh green chilli
- 1 lbs (454 g) minced lamb
- 5 oz (140 g) peas
- 1.5 tsp garam masala
- A small handful of fresh coriander
- 4 tsp lemon juice
- Salt
- 4 red peppers
- Olive oil
- Ground black pepper
Instructions
- Heat the oil in a medium pan.
- Add the star anise, cloves, cinnamon, and peppercorns. Heat for 2-3 minutes.
- Add the chopped onions and cook until very soft.
- Add the ginger and chili. Stir well.
- Add the lamb. Stir well and cook over medium-low heat, uncovered. Stir occasionally until most of the moisture has evaporated (about 20 minutes).
- Add the peas and cook for another 2-3 minutes.
- Switch off the heat and remove the star anise and cinnamon stick.
- Add the garam masala, fresh coriander, lemon juice, and 1 teaspoon of salt. Stir well and taste.
- Let the mixture cool.
- Preheat the oven to 392°F (200°C).
- Cut the peppers in half lengthwise and remove the seeds.
- Place the halved peppers on a baking tray. Brush with olive oil and season with salt and pepper.
- Bake for 10 minutes.
- Remove the peppers from the oven and drain any water.
- Stuff the peppers with the lamb mixture.
- Return the peppers to the oven for another 10-15 minutes, until tender and the lamb stuffing is hot and slightly crispy.
- Serve with green salad leaves.
Notes
- For a richer flavor, use lamb shoulder instead of minced lamb.
- To save time, prep the lamb mixture a day ahead and store it in the refrigerator.
- If you don’t have fresh green chili, use 1/4 teaspoon of cayenne pepper instead.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
Can I use ground beef instead of lamb?
You can, but lamb has a richer flavor that pairs better with the whole spices. If using beef, consider adding an extra pinch of garam masala to compensate.
Should I remove the whole spices before stuffing the peppers?
Yes. Remove the star anise and cinnamon stick before filling the peppers. Biting into a whole clove or peppercorn is not pleasant, so fish those out as well.
How long do the stuffed peppers bake?
About 25 to 30 minutes at around 375 degrees F, until the peppers are tender but still hold their shape. You want them soft, not collapsed.
