israeli

Oven Baked Stuffed Peppers with Spiced Lamb and Rice

This baked dish pairs bell pepper with ground lamb, white rice, dry and tomato paste. 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

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Estimated macros per portion

28 g Protein

54 g Carbohydrates

35 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

187g bell pepper 58 kcal
127g ground lamb 324 kcal
47g white rice, dry 172 kcal
170g water 0 kcal
17g tomato paste 14 kcal
8g olive oil 71 kcal
13g fresh parsley 5 kcal
1g ground cinnamon 2 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

bell pepper
Preheat the oven to 400 F. Cut the top off the bell pepper and remove seeds.
white ricewater
Cook rice: combine rice and water in a small pot, bring to a boil, cover, and simmer 15 minutes. Fluff and cool slightly.
ground lambwhite ricetomato pastefresh parsleyground cinnamonsaltblack pepper
Mix lamb, cooked rice, chopped parsley, tomato paste, cinnamon, salt, and black pepper in a bowl.
water
Stuff the pepper firmly with the mixture. Place in a small baking dish with 60 ml water in the bottom and cover with foil.
ground lamb
Bake 35 minutes covered, then uncover and bake 10 minutes more until browned and the lamb is cooked through. Rest 5 minutes before eating.