Sphinx Stuffed Bell Peppers with Lamb (فلفل حلو محشو بالخروف الهرم)
This recipe for فلفل حلو محشو بالخروف الهرم (Sphinx Stuffed Bell Peppers with Lamb) is a delicious and savory dish that combines the flavors of Egyptian cuisine with the unique twist of stuffed bell peppers.
Ingredients
- 4 large bell peppers
- 500g ground lamb
- 1 cup cooked rice
- 1 onion, finely chopped
- 2 tomatoes, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened.
- Add the ground lamb to the skillet and cook until browned.
- Stir in the cooked rice, diced tomatoes, cumin, paprika, salt, and pepper. Cook for an additional 5 minutes.
- Stuff the bell peppers with the lamb and rice mixture.
- Place the stuffed bell peppers in a baking dish and cover with foil. Bake for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender.
- Serve the stuffed bell peppers hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 18g
Supplies
Baking dish Foil
Tools
Skillet Knife Cutting board
Serving suggestions
Sphinx Stuffed Bell Peppers with Lamb can be served with a side of Egyptian flatbread and a fresh salad.
Tips & tricks
For a spicier kick, add a dash of cayenne pepper to the lamb and rice mixture before stuffing the bell peppers.
Cost
$15