Curried Lamb Stuffed Peppers

🧂 Ingredients

• 4 bell peppers

  any color, cut in half (stems, ribs, and seeds removed)
• 1 lb ground lamb
• 1/2 medium onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1 tsp garam masala

  (optional)
• 1 tsp salt
• 1/4 tsp red pepper flakes
• 1 8-ounce can tomato sauce
• 2 cups cooked cauliflower rice

  (or cooked long grain white rice)
• chopped fresh cilantro

  for serving
• plain yogurt

  for serving

Instructions

• 1 Preheat the oven to 375 degrees F. Line a rimmed baking sheet with foil.
• 2 Prep the peppers: Bring a large pot of water to a boil. Carefully drop 4 of the
  pepper halves into the water and cook for 3-5 minutes (the peppers should be
  tender but still retain their shape). Use tongs to remove the peppers to a plate
  and repeat with the remaining 4 pepper halves. Set aside.
• 3 In a large nonstick skillet, heat the olive oil over medium-high heat. Add the
  onion and cook until just beginning to soften, about 2 minutes. Add the garlic
  and stir for 30 seconds. Add the ground lamb to the pan and cook, breaking it up
  with a wooden spoon, until no longer pink. Stir in the curry powder, salt, and
  red pepper flakes, and stir for 30 seconds. Stir in the tomato sauce. Stir in
  the cauliflower rice. Cook until the mixture has thickened.
• 4 Lay the soft pepper halves cut-side-up and use a spoon to divide the lamb
  mixture among them, stuffing it inside as best you can. Cover the pan with foil
  and bake for 20 minutes. Uncover and bake for 5 more minutes. Sprinkle the tops
  with fresh cilantro and a drizzle of plain yogurt. Serve!

Nutrition Info