Print

Flavorful Lamb Keema Stuffed Peppers Recipe with Easy Mint Raita

lamb keema stuffed peppers - featured image
Print Recipe

A quick and satisfying meal featuring spiced lamb keema stuffed in roasted bell peppers, served with a cooling mint raita. Perfect for busy weeknights or dinner parties.

Ingredients

Scale
  • 1 lb (450g) ground lamb (choose lean for less grease)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 2 medium tomatoes, finely chopped or 1/2 cup canned diced tomatoes
  • 1 green chili, finely chopped (optional for heat)
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp chili powder (adjust to taste)
  • Salt to taste
  • 2 tbsp vegetable oil or ghee
  • Fresh cilantro, chopped (for garnish)
  • 4 large bell peppers (red, yellow, or orange work best for sweetness)
  • 1/2 cup cooked basmati rice (optional, adds texture and stretches the filling)
  • 1 cup plain yogurt (Greek yogurt preferred; dairy-free coconut yogurt if needed)
  • 1/2 cup fresh mint leaves, finely chopped
  • 1 small cucumber, finely diced (optional for crunch)
  • 1/2 tsp roasted cumin powder
  • Salt to taste
  • Juice of half a lemon

Instructions

  1. Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and carefully remove the seeds and membranes. Set aside the tops if you want to use them as lids after stuffing. Lightly brush the peppers with oil and place them upright in your baking dish. Roast for about 10 minutes to soften slightly.
  2. Heat 2 tablespoons of oil or ghee in your skillet over medium heat. Add the chopped onions and sauté until golden and soft, about 6-8 minutes. Add minced garlic, grated ginger, and green chili if using. Cook for another 1-2 minutes until fragrant.
  3. Add the ground lamb to the pan, breaking it up with your spoon. Cook until the meat loses its pink color and starts browning, about 7-10 minutes, stirring occasionally.
  4. Mix in ground cumin, coriander, turmeric, chili powder, and salt. Stir well to coat the lamb evenly. Add chopped tomatoes and cook for another 8-10 minutes until the mixture thickens and flavors meld. Fold in cooked rice if using.
  5. Taste and adjust seasoning. Remove from heat and stir in chopped cilantro.
  6. Spoon the lamb keema mixture into each roasted bell pepper, packing gently but firmly. Place the pepper tops back on if saved.
  7. Bake stuffed peppers in the preheated oven for 15-20 minutes until peppers are tender and filling is heated through.
  8. While peppers bake, combine yogurt, chopped mint, cucumber, roasted cumin powder, salt, and lemon juice in a bowl. Stir well and refrigerate until ready to serve.
  9. Serve each stuffed pepper with a generous dollop of mint raita on the side or drizzled on top. Garnish with extra cilantro if desired.

Notes

If the keema mixture seems too dry after cooking, add a splash of water or broth before stuffing to keep it juicy. Watch peppers closely during baking to avoid over-softening; they should hold their shape but be tender. Using a small ice cream scoop helps portion filling evenly. For a vegetarian option, substitute lamb with cooked lentils or crumbled paneer. Adjust spice levels by omitting green chili or chili powder for milder flavor.

Nutrition

Keywords: lamb keema, stuffed peppers, mint raita, easy dinner, Indian spices, weeknight meal, healthy lamb recipe

Find it online: https://blingbite.com/flavorful-lamb-keema-stuffed-peppers-recipe-with-easy-mint-raita/