Few dishes capture the sunny flavors of the Mediterranean quite like these Lamb & Lentil Stuffed Peppers. Each bite offers a comforting blend of earthy lentils, aromatic spices, and juicy roasted peppers. It’s hearty, wholesome, and perfect for both weeknight dinners and special occasions.

What makes this recipe shine is the balance between lean protein and fiber-rich lentils — a satisfying combination that nourishes while delighting your taste buds. Plus, it’s easy to make ahead and reheat, making it a great option for meal prep.

Let’s dive into this colorful, flavor-packed dish that brings a taste of the Mediterranean straight to your table.

Ingredients

• 2 large bell peppers
• 150g lean ground lamb
• 200g cooked brown or green lentils (canned is fine)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 15ml olive oil
• 200g canned chopped tomatoes
• 1 tsp ground cumin
• 0.5 tsp ground coriander
• 0.25 tsp ground cinnamon
• 15g fresh parsley, chopped
• Juice of 1/2 lemon
• Salt and black pepper to taste

Instructions

1. Preheat your oven to 200°C (180°C fan). Cut the bell peppers in half lengthwise and remove the seeds and membranes.
2. Place the pepper halves on a baking tray, drizzle lightly with olive oil, and bake for 15 minutes to begin softening them.
3. While the peppers are baking, heat the remaining olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing for 3–4 minutes until softened.
4. Add the ground lamb to the skillet, breaking it up with a spoon. Cook until browned, then drain any excess fat.
5. Stir in the ground cumin, coriander, cinnamon, salt, and pepper. Cook for one minute more until the spices are fragrant.
6. Add the chopped tomatoes, cooked lentils, and half of the chopped parsley. Simmer for 5–7 minutes to thicken the mixture.
7. Remove the peppers from the oven and evenly distribute the lamb and lentil filling into the pepper halves.
8. Return the stuffed peppers to the oven and bake for 15–20 minutes, until tender and heated through.
9. Garnish with the remaining parsley and a squeeze of fresh lemon juice before serving.

Tips & Substitutions

• Make it vegetarian: Swap the lamb for extra lentils, quinoa, or crumbled feta for a protein boost.
• Add more veggies: Finely diced zucchini or spinach can be stirred into the filling for extra color and nutrients.
• Make ahead: Assemble the peppers a day in advance and bake just before serving for easy entertaining.

Nutrition

Calories: 910 kcal per serving

• Fat: 42g
• Carbohydrates: 76g
• Fiber: 26g
• Protein: 56g

These Mediterranean Lamb & Lentil Stuffed Peppers deliver comfort, nutrition, and vibrant flavor in every bite. Serve them with a crisp salad or warm flatbread for a complete meal. Give this recipe a try and share it with your friends — they’ll love it as much as you do!