Lamb and Chickpea Stuffed Peppers

Servings: 4 Total Time: 1 hr 15 mins Difficulty: Intermediate
Easy to make colorful Stuffed Peppers loaded with minced lamb and chickpeas cooked with Moroccan spice mix and feta cheese.
Chickpea Stuffed Peppers pinit View Gallery 1 photo

What youโ€™ll need to make โ€˜Lamb and Chickpea Stuffed Peppersโ€™

Chickpea Stuffed Peppers

Serves: 4

Prep: 15 mins

Cook: 60 mins

  • 4 bell peppersย (red, yellow or green)
  • 1 tbsp. olive oilย 
  • 1 white onion, finely choppedย 
  • 2 garlic cloves, crushedย 
  • 3 tsp. Moroccan spice mixย 
  • 1 tsp. ground paprikaย 
  • ยฝ tsp. dried chili flakesย ย 
  • 9 oz. (250g) lamb, mincedย 
  • 4 tbsp. tomato pasteย 
  • 14 oz. (400g) can chickpeas, rinsed, drainedย 
  • 3.5 oz. (100g) feta cheese, crumbledย 
  • 2 tbsp. parsley, chopped ย 
  • salt and pepperย 

What youโ€™ll need to do to make โ€˜Lamb and Chickpea Stuffed Peppersโ€™

Chickpea Stuffed Peppers

โ€‹1. Preheat the oven to 400ยฐF (200ยฐC). Grease a large roasting tray.ย  ย 

2. Cut the capsicums in half lengthways. Use a small sharp knife to carefully remove the seeds and membrane. Place the capsicum halves, cut-side up, in the tray.ย 

3. Heat the olive oil in a large deep frying pan and place over a medium heat. Add the onion and cook for 5 minutes or until soft, then add the garlic and cook for a further minute.ย 

4. Stir in the Moroccan spice mix, paprika and chili. Add the lamb mince, stirring constantly to break up the mince, and cook for 5 minutes until the meat has browned. Add in the tomato paste and chickpeas, mix well and remove from heat. Cool slightly and season to taste with salt and pepper.ย 

5. Add the feta cheese into the lamb mixture and stir to combine. Divide the mixture evenly between each of the peppers. Cover the dish loosely with tinfoil and bake for 45 minutes or until the peppers are tender.ย ย 

6. Divide between 4 serving plates. Serve immediately with freshly chopped parsley.ย 

Lamb and Chickpea Stuffed Peppers

Bell peppers stuffed with minced lamb and chickpeas cooked in tomato paste and moroccan spice and feta cheese.

Prep Time 15 mins Cook Time 60 mins Total Time 1 hr 15 mins Difficulty: Intermediate Servings: 4 Calories: 436 Best Season: Suitable throughout the year

Ingredients

Instructions

  1. Preheat the oven to 400ยฐF (200ยฐC). Grease a large roasting tray. ย 

  2. Cut the capsicums in half lengthways. Use a small sharp knife to carefully remove the seeds and membrane. Place the capsicum halves, cut-side up, in the tray.

  3. Heat the olive oil in a large deep frying pan and place over a medium heat. Add the onion and cook for 5 minutes or until soft, then add the garlic and cook for a further minute.

  4. Stir in the Moroccan spice mix, paprika and chili. Add the lamb mince, stirring constantly to break up the mince, and cook for 5 minutes until the meat has browned. Add in the tomato paste and chickpeas, mix well and remove from heat. Cool slightly and season to taste with salt and pepper.ย 

  5. Add the feta cheese into the lamb mixture and stir to combine. Divide the mixture evenly between each of the peppers. Cover the dish loosely with tinfoil and bake for 45 minutes or until the peppers are tender.ย 

  6. Divide between 4 serving plates. Serve immediately with freshly chopped parsley.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 436kcal
% Daily Value *
Total Fat 26g40%
Total Carbohydrate 32g11%
Dietary Fiber 9g36%
Protein 22g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Did you like this recipe?

Pin this recipe and share it with your followers.

pinit

Get your 40 low carb/keto recipes in a beautifully deisgned meal plan, with shopping list.

Access approved! Download link sent, find email from [[danny@dannysdelight.com]] (Also check spam/promotion tab in case you can't find our email)