Penn Herb Wellness Guide
Lamb Stuffed Peppers
Ingredients
- 6 small red or green peppers (or 3 large)
- 3/4 lb cooked lamb leg or shoulder, cut into 1/2-inch cubes
- 1 package (10 ounces) frozen mixed vegetables
- 1 can (8 ounces) tomato sauce
- 1 cup celery, finely chopped
- 1/2 small onion, finely chopped
- 2 tsp Italian herb seasoning
- 1/2 tsp seasoned pepper
- 1/4 tsp garlic powder
- 1/4 tsp ground cumin
- 3/4 cup Monterey Jack cheese shredded
Directions
- Cut tops off small peppers or split large peppers in half lengthwise.
- Remove seeds and membranes.
- In large bowl, combine lamb, vegetables, tomato sauce, celery, onion, Italian herbs, pepper, garlic, and cumin.
- Spoon into green peppers, dividing the mixture evenly.
- Arrange the peppers in a shallow 11-x-7-inch baking dish.
- Bake in 350F oven for 20 to 30 minutes. Sprinkle cheese over peppers. Cook additional 5 minutes.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.