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egyptian

Stuffed Bell Pepper with Spiced Lamb and Rice

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
300 kcal 2000 kcal
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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

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

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