Spiced Mediterranean Lamb Stuffed Peppers

Here are my Mediterranean lamb stuffed peppers, with spiced ground lamb, sweet golden raisins, crunchy pine nuts, fresh mint, and farro, all topped with tangy feta cheese.

These stuffed peppers have become a weeknight favorite at our house because they’re packed with flavor and you can prep them ahead of time. Plus, the cinnamon and cumin give the lamb such a warm, cozy taste that even my pickiest eater asks for seconds.

What Kind of Bell Peppers Should I Use?

Any color bell pepper will work great for this recipe, so feel free to use whatever looks freshest at the store or what you already have on hand. Red, yellow, and orange peppers tend to be a bit sweeter and pair nicely with the lamb and spices, while green peppers have a slightly more bitter taste that some people prefer. I like to grab a mix of colors to make the dish look more interesting on the table. When picking your peppers, look for ones that can stand upright on their own and have flat bottoms, which makes them much easier to stuff and keeps them stable while baking.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Ground lamb: If lamb isn’t your thing or you can’t find it, ground beef or ground turkey work great here. Keep in mind that turkey is leaner, so you might want to add an extra tablespoon of olive oil to keep things moist.
• Farro: You can swap farro with other grains like bulgur wheat, quinoa, or brown rice. Just note that cooking times vary – bulgur cooks faster (about 15 minutes), while brown rice takes longer (about 45 minutes), so adjust accordingly.
• Pine nuts: These can be pricey, so feel free to use chopped almonds, walnuts, or even sunflower seeds instead. Toast them lightly for extra flavor.
• Raisins: Dried cranberries, chopped dried apricots, or currants all work well if you want to switch things up or don’t have raisins on hand.
• Feta cheese: Crumbled goat cheese or ricotta salata make good substitutes. You could also use shredded mozzarella if that’s what you have, though the flavor will be milder.
• Bell peppers: Any color works fine, though red, yellow, and orange tend to be sweeter than green. Don’t substitute the peppers themselves though – they’re essential for this dish.

Watch Out for These Mistakes While Cooking

The biggest mistake when making stuffed peppers is undercooking the farro beforehand, which can leave you with crunchy, unpleasant grains in your filling – make sure to cook it fully according to package directions before mixing it with the lamb.

Another common error is skipping the water in the baking dish, as this creates steam that helps the peppers soften properly without drying out or burning on the bottom.

Don’t rush the broiling step at the end, since feta can go from perfectly charred to burnt in seconds – stand by the oven and watch closely during those final 1 to 2 minutes.

For extra flavor, try toasting the pine nuts in a dry pan before adding them to the filling, and if your peppers won’t stand upright in the dish, slice a thin piece off the bottom to create a flat base.

What to Serve With Stuffed Peppers?

These Mediterranean lamb stuffed peppers are pretty filling on their own, but I love serving them with a simple cucumber and tomato salad dressed with lemon juice and olive oil to keep things fresh and light. A dollop of Greek yogurt on top of each pepper adds a nice cooling contrast to the warm spices like cinnamon and cumin. If you want to make it more of a spread, add some warm pita bread on the side for scooping, or serve with a lemony arugula salad that cuts through the richness of the lamb and feta. You could also pair them with roasted vegetables like zucchini or eggplant to round out the meal.

Storage Instructions

Store: These stuffed peppers keep really well in the fridge for up to 4 days in an airtight container. They’re actually one of those dishes that tastes even better the next day once all the flavors have had time to meld together.

Freeze: You can freeze these peppers for up to 3 months, which makes them perfect for meal prep. Let them cool completely, then wrap each pepper individually in plastic wrap before placing them in a freezer-safe container or bag.

Reheat: Warm them up in the oven at 350°F for about 20-25 minutes if refrigerated, or 35-40 minutes if frozen. You can also microwave individual peppers for 2-3 minutes, adding a splash of water to keep them moist.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 80-90 g
• Fat: 95-105 g
• Carbohydrates: 210-230 g

Ingredients

For the filling:

• 1.5 tbsp olive oil
• 1 large onion (finely chopped)
• 4 garlic cloves (minced)
• 1 lb ground lamb
• 1.5 tsp ground cinnamon
• 1.5 tsp ground cumin (for best flavor and aroma)
• 0.75 tsp ground cloves
• 1/4 cup fresh mint (chopped)
• salt (to taste)
• black pepper (freshly ground, to taste)
• 2 large plum tomatoes (diced)
• 2.5 tbsp tomato paste
• 1/2 cup golden raisins
• 1/3 cup pine nuts
• 1 cup farro

For the peppers:

• 6 bell peppers (halved lengthwise)
• 3/4 cup feta cheese (crumbled)
• 1/4 cup water

Step 1: Prepare the Mise en Place and Cook the Farro

• 1 cup farro
• 1 large onion
• 4 garlic cloves
• 2 large plum tomatoes
• 1/4 cup fresh mint
• 3/4 cup feta cheese
• 1.5 tsp ground cinnamon
• 1.5 tsp ground cumin
• 0.75 tsp ground cloves

Start by cooking the farro according to package directions until tender, then set aside to cool—this can happen while you prep everything else.

While the farro cooks, finely chop the onion, mince the garlic, dice the tomatoes, chop the fresh mint, and crumble the feta cheese.

Measure out all your spices (cinnamon, cumin, and cloves) into a small bowl.

Having everything prepped and ready makes the cooking process smooth and prevents burning aromatics while you’re searching for ingredients.

Preheat your oven to 375°F.

Step 2: Prepare the Peppers

• 6 bell peppers

While the farro cools, halve the 6 bell peppers lengthwise and remove the tops and seeds carefully.

Arrange them cut-side up in a 9×13 inch baking dish—they should fit snugly.

Set aside while you prepare the filling.

Step 3: Build the Aromatic Base

• 1.5 tbsp olive oil
• 1 large onion
• 4 garlic cloves

Heat 1.5 tbsp olive oil in a large skillet over medium heat.

Add the chopped onion and minced garlic, stirring frequently until softened and fragrant, about 5 minutes.

This builds a flavorful foundation for the lamb mixture.

Don’t rush this step—allowing the aromatics to soften properly develops deeper, more complex flavors.

Step 4: Brown the Lamb and Layer in Spices

• 1 lb ground lamb
• 1.5 tsp ground cinnamon
• 1.5 tsp ground cumin
• 0.75 tsp ground cloves

Increase the heat to medium-high and add the ground lamb to the skillet, breaking it apart with a spoon as it cooks until browned, about 8 minutes.

Once the lamb is no longer pink, add the spice mixture (cinnamon, cumin, and cloves) and stir constantly for about 1 minute to toast the spices and release their oils.

I find toasting spices directly in the fat creates a richer, more aromatic flavor than adding them dry.

Step 5: Create the Mediterranean Sauce

• 2 large plum tomatoes
• 2.5 tbsp tomato paste
• salt
• black pepper
• 1/2 cup golden raisins
• 1/3 cup pine nuts
• 1/4 cup fresh mint

Stir in the diced tomatoes and tomato paste, mixing well to combine.

Add salt and freshly ground black pepper to taste.

Let this simmer for 2-3 minutes to allow the flavors to meld.

Then add the golden raisins, pine nuts, and chopped fresh mint, stirring to distribute evenly.

Cook for another minute until everything is well incorporated.

Step 6: Combine with Farro and Fill the Peppers

• farro from Step 1
• lamb mixture from Step 5
• 1/4 cup water

Fold the cooled farro from Step 1 into the lamb mixture, stirring until everything is evenly combined—the farro acts as a binder and adds texture.

Divide the filling evenly among the prepared pepper halves in the baking dish, packing it gently into each one.

Pour 1/4 cup water around the bottom of the dish (not over the peppers) to create steam during baking.

Step 7: Bake and Finish with Feta

• feta cheese from Step 1

Cover the baking dish tightly with foil and bake at 375°F for 45 minutes until the peppers are tender.

Remove the foil, top each pepper half with the crumbled feta cheese from Step 1, then switch your oven to broil on high and broil for 1-2 minutes until the feta just begins to char and bubble.

I like to watch the broiler closely during this step—even 30 seconds too long can turn your beautiful feta bitter instead of melty and golden.

Serve the peppers warm straight from the oven.

Spiced Mediterranean Lamb Stuffed Peppers

Delicious Spiced Mediterranean Lamb Stuffed Peppers recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 32 minutes mins

Servings 12 servings

Calories 2100 kcal

Ingredients

  

For the filling

• 1.5 tbsp olive oil
• 1 large onion (finely chopped)
• 4 garlic cloves (minced)
• 1 lb ground lamb
• 1.5 tsp ground cinnamon
• 1.5 tsp ground cumin (for best flavor and aroma)
• 0.75 tsp ground cloves
• 1/4 cup fresh mint (chopped)
• salt (to taste)
• black pepper (freshly ground, to taste)
• 2 large plum tomatoes (diced)
• 2.5 tbsp tomato paste
• 1/2 cup golden raisins
• 1/3 cup pine nuts
• 1 cup farro

For the peppers

• 6 bell peppers (halved lengthwise)
• 3/4 cup feta cheese (crumbled)
• 1/4 cup water

Instructions

 

• Start by cooking the farro according to package directions until tender, then set aside to cool—this can happen while you prep everything else. While the farro cooks, finely chop the onion, mince the garlic, dice the tomatoes, chop the fresh mint, and crumble the feta cheese. Measure out all your spices (cinnamon, cumin, and cloves) into a small bowl. Having everything prepped and ready makes the cooking process smooth and prevents burning aromatics while you're searching for ingredients. Preheat your oven to 375°F.
• While the farro cools, halve the 6 bell peppers lengthwise and remove the tops and seeds carefully. Arrange them cut-side up in a 9x13 inch baking dish—they should fit snugly. Set aside while you prepare the filling.
• Heat 1.5 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, stirring frequently until softened and fragrant, about 5 minutes. This builds a flavorful foundation for the lamb mixture. Don't rush this step—allowing the aromatics to soften properly develops deeper, more complex flavors.
• Increase the heat to medium-high and add the ground lamb to the skillet, breaking it apart with a spoon as it cooks until browned, about 8 minutes. Once the lamb is no longer pink, add the spice mixture (cinnamon, cumin, and cloves) and stir constantly for about 1 minute to toast the spices and release their oils. I find toasting spices directly in the fat creates a richer, more aromatic flavor than adding them dry.
• Stir in the diced tomatoes and tomato paste, mixing well to combine. Add salt and freshly ground black pepper to taste. Let this simmer for 2-3 minutes to allow the flavors to meld. Then add the golden raisins, pine nuts, and chopped fresh mint, stirring to distribute evenly. Cook for another minute until everything is well incorporated.
• Fold the cooled farro from Step 1 into the lamb mixture, stirring until everything is evenly combined—the farro acts as a binder and adds texture. Divide the filling evenly among the prepared pepper halves in the baking dish, packing it gently into each one. Pour 1/4 cup water around the bottom of the dish (not over the peppers) to create steam during baking.
• Cover the baking dish tightly with foil and bake at 375°F for 45 minutes until the peppers are tender. Remove the foil, top each pepper half with the crumbled feta cheese from Step 1, then switch your oven to broil on high and broil for 1-2 minutes until the feta just begins to char and bubble. I like to watch the broiler closely during this step—even 30 seconds too long can turn your beautiful feta bitter instead of melty and golden. Serve the peppers warm straight from the oven.