Lamb Stuffed Peppers { Turkish Dolma }
Turn traditional Turkish stuffed peppers ( called lamb dolma), into a modern dish your friends and family rave about with these delicious Lamb Stuffed Peppers!
Servings: 4
Calories: 630kcal
Ingredients
- 16 oz ground lamb
- 5 oz lean ground beef
- 3 cups cauliflower rice toasted and cooled
- 2 tsp paprika
- 2 tbsp fresh mint chopped
- 2 tsbp fresh parlsey chopped
- 1/3 cup pine nuts toasted and cooled
- salt and pepper
- 4 large peppers red green, yellow or orange, cut in half, from the top down and seeds removed
For the sauce
- 2 tbsp olive oil
- 14 oz tomato sauce
- 1/2 cup water
For the mint sauce
- 1 cup Greek yogurt use tahini or cashew cream for whole 30
- 1 1/2 tsp fresh mint chopped
- 2 garlic cloves minced
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1/8 tsp red pepper flakes
Instructions
- Preheat the oven to 350 degrees F.
- Mix the ground lamb, beef, toasted cauliflower rice, paprika, mint, parsley, toasted pine nuts, salt and pepper into a bowl.
- Stuff the mixture in each half of the peppers and lay flat.
- Meanwhile, drizzle the oil in a baking dish.
- Spoon in the tomato sauce and season with salt and pepper.
- Nestle the stuffed peppers into the sauce and pour the 1/2 cup water in carefully on the side.
- Spoon a bit of the tomato sauce over each of the peppers and sprinkle with additional paprika.
- Bake for 40 minutes.
Make the Mint Sauce
- Whisk the yogurt (or cashew cream if you are doing the whole 30), mint, garlic, thyme, oregano and salt and pepper in a small bowl.
- Remove from oven and let rest 5 minutes. Spoon the peppers out and serve with mint sauce if desired.
Notes
If you are creating a Whole 30 Approved recipe, omit the Greek Yogurt and use a cashew cream instead!
Nutrition
Calories: 630kcal | Carbohydrates: 22g | Protein: 37g | Fat: 44g | Saturated Fat: 14g | Cholesterol: 107mg | Sodium: 671mg | Potassium: 1461mg | Fiber: 6g | Sugar: 13g | Vitamin A: 4420IU | Vitamin C: 217.2mg | Calcium: 127mg | Iron: 5.4mg