Iron-Rich Lamb and Lentil Stuffed Bell Peppers

Looking for a wholesome, iron-rich dinner that delivers both comfort and nutrition? These lamb and lentil stuffed bell peppers offer a delicious balance of flavor and nourishment, making them ideal for anyone seeking a hearty, balanced meal.

Each vibrant pepper is filled with lean lamb, earthy lentils, and aromatic spices — a perfect combination that satisfies without feeling heavy. Topped with a cooling mint yogurt sauce, this dish is as refreshing as it is nourishing.

It’s especially great for expectant mothers, thanks to its high levels of iron and folate. But really, anyone can enjoy this nutrient-dense, flavor-packed recipe any day of the week.

Ingredients

• 4 large bell peppers (mixed colors)
• 400g lean lamb mince
• 100g brown or green lentils, rinsed
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 400g canned chopped tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• 200g pasteurized Greek yogurt
• 1 small bunch fresh mint, chopped
• 1 lemon, for juice

Instructions

1. Preheat your oven to 200°C (180°C fan). Slice the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut-side up in a baking dish.
2. While the oven heats, place the rinsed lentils in a small saucepan with 300ml of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until tender. Drain any excess water.
3. In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 5 minutes until soft. Add the minced garlic and cook for another minute until fragrant.
4. Add the lamb mince to the pan, breaking it up with a spoon. Cook until browned all over. Drain any excess fat.
5. Stir in the chopped tomatoes, cooked lentils, oregano, cumin, salt, and pepper. Simmer for 5-7 minutes until the sauce has thickened slightly. Remove from heat.
6. Spoon the lamb and lentil mixture evenly into the bell pepper halves. Drizzle with the remaining olive oil.
7. Bake for 20-25 minutes, or until the peppers are tender and the filling is heated through.
8. While the peppers are baking, prepare the sauce by mixing the Greek yogurt, chopped mint, and a squeeze of lemon juice in a small bowl. Season with a pinch of salt and pepper.
9. Serve the warm stuffed peppers with a dollop of the mint yogurt sauce on top.

Tips & Substitutions

• Make it vegetarian: Replace lamb mince with finely chopped mushrooms or quinoa for a plant-based twist.
• Meal prep friendly: These stuffed peppers store beautifully—reheat in the oven or microwave for a quick, balanced lunch.
• Boost the flavor: Add a pinch of smoked paprika or chili flakes for a subtle kick.

Nutrition

Approximate per serving:

• Calories: 555
• Fat: 29g
• Carbohydrates: 35g
• Fiber: 11g
• Protein: 39g

These stuffed peppers are a beautiful way to bring color and nourishment to your table. Give them a try this week — and don’t forget to share your delicious results with friends or on social media!