Lamb Stuffed Peppers

  • Prep Time

    20 minutes

  • Cooking Time

    60 minutes

  • Serving


  • Non Veg
  • Lamb
  • Caribbean
  • Starters

Try stuffing bell peppers with a mixture made from minced lamb, rice and tomatoes and bake them to perfection. This soul-satisfying celebration of bell peppers, herbs and spices from the salty seas of Caribbean can be your ideal summer supper.


  1. Preheat oven to 180° C/Gas Mark 4.
  2. Heat olive oil in a large frying pan over medium-high heat.
  3. Add in onion and minced lamb; cook until the onion becomes tender and the meat is no longer pink (for about 7 minutes).
  4. Stir in rice, salt, black pepper and mint; continue cooking 5 minutes. Then add water and parsley.
  5. Reduce the heat to medium-low and continue cooking and stirring until the water has been completely absorbed by rice (about 15 minutes).
  6. Pour chicken stock and chopped tomatoes together in an oven-proof dish that will just fit the bell peppers.
  7. Scoop the lamb and rice mixture into bell peppers and place them into the dish.
  8. Bake in a preheated oven for about 45 minutes until bell peppers are tender and the tomatoes are bubbling.


  • 140 gm Laila long rain or basmati rice
  • 450 gm lamb (minced)
  • 6 bell peppers (top removed and seeded)
  • 2 tbsp extra virgin olive oil
  • 1 large onion (chopped)
  • 3/4 tsp salt
  • 1/2 tsp black pepper (ground)
  • 1/2 tsp dried mint (crushed)
  • 250 ml water
  • 4 tbsp fresh parsley (chopped)
  • 415 ml chicken stock
  • 1 (400 gm) tin tomatoes (chopped)