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Nutrition Facts
Serving Size 1 (305g) Recipe makes 6 servings
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%
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Crock Pot Lamb Stuffed Green Bell Peppers

Recipe #9413 | 7¼ hours | 15 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Bergy
Jun 12, 2001

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 (change servings and units)

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 broth remaining in the crockpot.
10
Return peppers to cooker cover and cook on high for 30 minutes.
11
Serve the sauce with the peppers.

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Browse similar recipes by category

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: ellie_

On Aug 20, 2009

We loved this! The only change I made was using chicken broth and skipping the cumin — served with green beans for a great middle-of-the-week supper. Thanks for sharing!

1 person found this review helpful

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From: Ripple619

On Feb 11, 2009

0 people found this review helpful

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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!

4 people found this review helpful

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From: Chef1MOM~Connie

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.

2 people found this review helpful

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