Originally posted on 1/23/18. Revised on 8/20/20 to update pictures and slightly modify recipe.

Not trying to brag or anything, but I think these are by far the best stuffed peppers ever made. Seriously, you have to try these! No real background on how I created this recipe. Come to think of it, I have no clue how I even thought of this combination but sometimes your brain just works, and OMG does this one work. So, I won't bore you with too many words today, let's just hop on in.

Prep Time: 5 minutes
Cook Time: 40 minutes
Yield: 6 peppers

Ingredients:
6 medium bell peppers (cored & halved)
1 lb ground lamb
1 cup cooked jasmine rice
1/2 cup cooked quinoa
1/4 cup diced shallot
1 tbsp minced garlic
1 cup shredded white cheddar cheese
1 cup shredded mozzarella cheese
1/3 cup shredded parmesan cheese
1 cup tomato puree
1 tbsp tomato paste
1/2 cup roasted red peppers (diced)
1 tbsp avocado oil
1 tsp chili powder
1 tsp paprika
1/2 tsp garlic powder
salt to taste

Tools:
9 x 13 glass baking dish
large skillet preferably nonstick
5 quart pot

Instructions:

Preheat the oven to 375 degrees Fairhenheit.
Start off by heating the skillet to medium high heat. Add the avocado oil, shallots and garlic. Sauté until fragrant, about 1 to 2 minutes. Then, add the ground lamb. Once the lamb has cooked halfway, begin to add the seasonings; chili powder, paprika, garlic powder and a pinch of salt. Now, continue to cook the lamb until brown; about 5 to 10 minutes. After this time, drain the fat from the skillet and place back on stovetop.
Reduce heat to medium and add in the roasted red peppers, tomato paste and 1 cup of the tomato puree. Simmer for 10 minutes.
While the mix is simmering, prep the bell peppers. In a pot, bring water, enough to cover the bell peppers, to a boil and blanch the peppers for 5 minutes. After this time, drain the water and place peppers in the glass baking dish facing up.
Going back to the skillet, remove it from the heat and add in the rice, parmesan cheese and half of the white and mozzarella cheeses. Mix until throughly combined.
Fill the peppers with the lamb mix and top with the remainder of the cheeses. Bake covered in the oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes or until peppers are fork tender.
Serve while hot. I like to serve mine with a nice spring salad on the side.
Also, bonus - If you have some lying around, sprinkle some grated parmesan cheese on top of the peppers. Muy DELICIOSO!

Viola! You have stuffed peppers. I hope you enjoy this one as much as I do.

I decided to revise this post because the original was HORRIBLE. The pictures were taken using my iPhone 6s, which I’m not against using phone pictures, however, the lighting was so poor. On top of that, the plating was a down right travesty. 2 years ago, I didn’t understand composition. I knew the pictures weren’t the best, but looking back at them now, I couldn’t let it stand.

No, I will not show you what they looked like. If you’re new to my blog and didn’t see them, you never will. Just know, something had to be done. Also, I did slightly revise the instructions to better articulate the process and make it more approachable because I really want you all to make this. If I claim that this is one of best stuffed peppers out there, the content better be up to par. So here we are…LEVELED UP!

So, once you finally try this, leave a comment and let me know what you think. Until next time, toodles.