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.

Sphinx Stuffed Bell Peppers with Lamb (فلفل حلو محشو بالخروف الهرم)

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

  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds and membranes.
  3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened.
  4. Add the ground lamb to the skillet and cook until browned.
  5. Stir in the cooked rice, diced tomatoes, cumin, paprika, salt, and pepper. Cook for an additional 5 minutes.
  6. Stuff the bell peppers with the lamb and rice mixture.
  7. Place the stuffed bell peppers in a baking dish and cover with foil. Bake for 30 minutes.
  8. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender.
  9. 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