egyptian

Stuffed Bell Pepper with Spiced Lamb and Rice

Name: Stuffed Bell Pepper with Spiced Lamb and Rice
Yield: 1 serving
Cuisine: egyptian
Ingredients: 171 g bell pepper; 128 g ground lamb; 47 g white rice (dry); 60 g onion, finely chopped; 21 g tomato paste; 5 g olive oil; 2 g ground cumin; 0.85 g ground allspice; 2 g salt; 0.85 g black pepper; 188 g water

This baked dish pairs bell pepper with ground lamb, white rice and onion, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

29 g Protein

59 g Carbohydrates

33 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

171g bell pepper 53 kcal
128g ground lamb 326 kcal
47g white rice (dry) 172 kcal
60g onion, finely chopped 24 kcal
21g tomato paste 17 kcal
5g olive oil 44 kcal
2g ground cumin 8 kcal
1g ground allspice 3 kcal
2g salt 0 kcal
1g black pepper 2 kcal
188g water 0 kcal

Cooking instructions

bell pepper
Heat oven to 400 F (205 C). Cut the top off the bell pepper and remove seeds.
ground lambwhite rice (dry)oniontomato pasteground cuminground allspicesalt
Mix lamb, rice, onion, tomato paste, cumin, allspice, salt, and pepper in a bowl.
Stuff the pepper with the mixture, pressing gently to pack. Place in a small baking dish.
water
Pour water around the pepper, cover tightly with foil, and bake 45 minutes.
white rice (dry)
Uncover and bake 10 minutes more until the top is lightly browned and rice is tender.
Rest 5 minutes before serving.