Lambs in Peppers

Servings 4 servings


  • ghee or use coconut oil
  • 1 medium red onion minced
  • 2 cloves garlic pressed
  • 1 1/2 pounds ground lamb
  • 1 cup diced tomatoes
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 8 large bell peppers colors of your choice, tops,
  • seeds and ribs removed


  • Preheat oven to 350 degrees.
  • Melt a little ghee or coconut oil in a large skillet over medium-high heat. Add onion and garlic and cook for 1 minute or until onion is translucent.
  • Add remaining ingredients, except bell peppers (lamb through cinnamon); cook for 5 to 8 minutes, stirring constantly, until lamb is cooked through.
  • Stuff peppers with lamb mixture then place in a baking dish; bake for 20 minutes or until peppers are tender-crisp.


SERVING SUGGESTION: Stir-fried zucchini, yellow squash, and baby button mushrooms. Add a big salad tossed with Leanne’s Basic Vinaigrette. NUTRITION: per serving: 607 Calories; 41g Fat; 32g Protein; 30g Carbohydrate; 8g Dietary Fiber; 125mg Cholesterol; 583mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 4 1/2 Vegetable; 5 1/2 Fat. Points: 16
Tried this recipe?Let us know how it was!