Mutton & Rice Stuffed Peppers
These vibrant bell peppers are filled with a flavorful mix of spiced mutton and rice,
creating a nutrient-packed, protein-rich dish that’s both comforting and visually stunning.
Perfect for meal prep, family dinners, or entertaining.
Ingredients:
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– 1 lb Moonwell Fresh Mutton (ground or finely chopped)
– 4 large bell peppers (any color), tops cut off and seeds removed
– 1 cup cooked basmati rice
– 1 small onion, diced
– 2 garlic cloves, minced
– 1 tsp ground cumin
– 1/2 tsp cinnamon
– 1/2 tsp turmeric
– 1/4 tsp chili flakes (optional)
– 1 tbsp tomato paste
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley for garnish
Instructions:
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1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet. Add onion and garlic, sauté until translucent.
3. Add ground mutton and cook until browned. Stir in cumin, turmeric, cinnamon, chili flakes,
salt, and pepper.
4. Add tomato paste and cooked rice. Mix well to combine. Simmer for 5 minutes, then remove
from heat.
5. Stuff each bell pepper with the mutton-rice mixture. Place them upright in a baking dish.
6. Cover with foil and bake for 30–35 minutes, or until peppers are tender.
7. Remove foil, bake uncovered for 5–10 more minutes for a lightly roasted finish.
8. Garnish with parsley and serve warm.
Serving Tip:
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Delicious on their own or served with a side salad or plain yogurt dip.
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