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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (305g) Recipe makes 6 servings The following items or measurements are not included below: pepper |
||
| Calories 398 | ||
| Calories from Fat 240 | (60%) | |
| Amount Per Serving | %DV | |
| Total Fat 26.7g | 41% | |
| Saturated Fat 10.9g | 54% | |
| Monounsaturated Fat 11.8g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 63mg | 21% | |
| Sodium 411mg | 17% | |
| Potassium 528mg | 15% | |
| Total Carbohydrate 24.0g | 7% | |
| Dietary Fiber 2.8g | 11% | |
| Sugars 4.7g | ||
| Protein 16.1g | 32% | |
Crock Pot Lamb Stuffed Green Bell Peppers
By: Bergy
An easy crock pot meal. Add a fresh green salad, new carrots and some snap peas and you have a tasty meal
SERVES 6 , 6 Stuffed peppers
Ingredients
- 6 medium green peppers
- 1 lb ground lamb (lean)
- 1 medium onion, chopped
- 2 tablespoons lite olive oil
- 1 1/2 cups cooked rice (Preferably Basmati)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon oregano
- 1/4 teaspoon cumin
- 1 cup beef broth
- 2 teaspoons cornstarch
- 3 tablespoons tomato paste
- 1 teaspoon fresh lemon juice
- 1/2 cup sour cream
Directions
1
Cut the tops off the peppers, remove seeds and fiber.2
Brown the lamb and onion in the oil.3
Mix in rice and the seasonings.4
Fill the peppers with this mixture.5
Put pepper tops in the bottom of crock pot and place the peppers on top.6
Pour in the broth.7
Cover and cook on low for 6 hours.8
Remove peppers.9
Mix in cornstarch, tomato paste, lemon juice and sour cream with the remaining broth.10
Return peppers to cooker cover and cook on high for 30 minutes.11
Serve the sauce with the peppers.
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- Course > Main Dish
- Main Ingredient > Vegetables > Peppers
- Main Ingredient > Meat > Lamb/Sheep
- Main Ingredient > Pasta, Rice & Grains > Rice > Long-grain rice
- Cuisine > North American > Canadian
- Preparation > Time to Make
- Preparation > Simple
- Preparation > Equipment > Crock-Pot
- Occasion > Everyday
Featured Reviews for This Recipe
From: Chef1MOM
On Dec 16, 2007
I cannot believe this!!!! These are "right from the oven" tasty and the ease from "made in a crockpot" Noone would know unless you told them. The trick to putting the tops under was perfecto! No burns and no mush.Not only did my house smell fantastic but the blend of flavors and the way all the juices were incorporated was phenomenal! Bergy, you have a hit at my house and the only way I will make stuffed lamb peppers from now on in a crock. This rivals my mother and yiaYia's for flavor but the ease was the topper. This is saved permanently. Thank you.
From: bluemoon downunder
On Jun 1, 2006
An oh-so-easy and totally delicious crockpot meal which I'll be making again and again during the winter months. I used red peppers (a personal taste preference) and homemade chicken stock (slightly less than the cup of stock, so that I could include a couple of tablespoons of white wine) and I added 6 cloves of minced garlic to the chopped onions, but I otherwise followed the recipe. Since I find that tomato paste can disagree with me, I used an Australian bush tomato spice in place of the tomato paste (this has become a regular substitution for me) as it is very flavoursome and has nothing of the sharpness of tomato paste. I also doubled the cumin, as we love cumin. These peppers smelt so wonderful all the time that they were cooking. Just an added bonus! They were so superbly flavorsome and the sauce was delicious: an absolute joy to eat! I'll be making them again soon, and I’m really looking forward to trying them next time with chicken mince. Thanks Bergy for a super recipe, and that nifty trick for successfully cooking stuffed peppers in the crockpot! This is my last Pick a Chef 2006 recipe to be made. And I'm just SO glad that I selected this one!
From: John Thomas
On Aug 31, 2001
I've cooked Bell Peppers in the crockpot before and have always burned the bottoms and sides. Thanks for giving me a solution to at least half that problem! Put the tops of the pepper in the bottom of the pot and the stuffed peppers on top of the tops! Thanks!
From: Courtney Elizabeth
On Mar 1, 2008
Being that Easter is around the corner, local grocers are carrying ground lamb; I had never worked with it, so I decided to try it and use this recipe. My SO gave it the thumbs up, but I wasn't too impressed. This was my first endeavor in stuffed peppers as well as ground lamb and I could really take it or leave it. We both agreed that the sauce was really good. Thanks for sharing, I'm sure we will be making it again.
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