Lamb Stuffed Piquillo Peppers with Avocado Lime Sauce

These lamb stuffed piquillo peppers are fancy, easy, delicious, and made in less than 30 minutes! Lucky for your next dinner party, this recipe works great as an appetizer, too.

Ground Lamb Filling

Mix the lamb, egg, bread crumbs, cumin, coriander, red pepper flakes, turmeric, oil, salt, and pepper in a bowl (photo 1). Mix (photo 2). Then roll into 15 equally sized balls (photo 3).

Step by step lamb stuffed piquillo peppers with photos

Lay the peppers on a baking sheet (photo 1). Pierce the tip of each piquillo pepper with a knife (photo 2).

Carefully stuff each pepper with one meatball. Place on a sheet pan. Bake ~18 minutes. (Internal temperature should read 160F.)

Avocado lime dipping sauce

While baking, add all the ingredients for the avocado lime sauce to a food processor or blender and run until smooth.

Serve the meatballs warm or cold with the avocado-lime puree.

Lamb stuffed piquillo peppers Prep-Ahead tips & Tricks

• Pierce each pepper at the tip with a knife so when you stuff the peppers, the air is not trapped inside the pepper. This makes it easier to fill them.
• Prep ahead by stuffing the peppers, arranging them on a baking sheet, then covering them and placing them in the refrigerator until you are ready to bake them. Remove from the refrigerator before you preheat the oven so they have time to come to room temperature.

Looking for more weeknight lamb dinners?

When I’m craving meat, I often opt for lamb. It’s delicious, cooks up quickly, and is a nice way to switch it up during the week. Check out my favorite lamb recipes here.

Stuffed bell peppers are another favorite weeknight dinner of mine. Stuffed with ground meat, lamb, chicken, turkey, or soy chorizo. I even love prepping them in advance and only needing to bake them when I get home from work!

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5 from 12 votes

Lamb Stuffed Piquillo Peppers with Avocado Lime Puree

These lamb stuffed piquillo peppers are fancy, easy, delicious, and made in less than 30 minutes! Lucky for your next dinner party, this recipe works great as an appetizer, too.

Prep Time12 mins

Cook Time18 mins

Total Time30 mins

Course: Appetizer, Main

Cuisine: Mediterranean

Servings: 4

Calories: 741kcal

Author: Candice

Ingredients

For the Lamb Stuffed Peppers:

• 1 1/2 lbs. ground lamb
• 16 piquillo peppers 14-16 oz jar
• 1 egg scrambled
• 1 tbsp matzo meal breadcrumbs, or panko
• 1.5 tsp cumin
• 1 tsp coriander
• 1-2 tsp red pepper flakes
• 1 tsp turmeric
• 2 tbsp avocado oil canola oil, or sunflower seed oil
• 1 tsp sea salt
• 1/2 tsp ground pepper

Avocado Lime Sauce:

• 2 avocados pitted and skinned
• 1 lime juiced
• 1 tbsp avocado oil
• 1/3 cup cilantro
• 1/2 tsp cumin
• 1 pinch sea salt

Instructions

• Preheat to 350F.
• Mix the lamb, egg, bread crumbs, cumin, coriander, red pepper flakes, turmeric, oil, salt, and pepper in a bowl. Roll into 15 equally sized balls.
• Lay the peppers on a baking sheet. Pierce the tip of each piquillo pepper with a knife.
• Carefully stuff each pepper with one meatball. Place on a sheet pan. Bake ~18 minutes. (Internal temperature should read 160F.)
• While baking, add all the ingredients for the avocado lime sauce to a food processor or blender and run until smooth.
• Serve the meatballs warm or cold with the avocado-lime puree.

Notes

Pierce each pepper at the tip with a knife. Then when you stuff the peppers, the air is not trapped inside the pepper.

Prep ahead by stuffing the peppers, arranging them on a baking sheet, then covering them and placing them in the refrigerator until you are ready to bake them. Remove from the refrigerator before you preheat the oven so they have time to come to room temperature.

Nutrition

Calories: 741kcal | Carbohydrates: 20g | Protein: 32g | Fat: 60g | Saturated Fat: 20g | Cholesterol: 165mg | Sodium: 945mg | Potassium: 934mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1244IU | Vitamin C: 64mg | Calcium: 58mg | Iron: 6mg

Did you try this recipe?Mention @ProportionalPlate or tag #ProportionalPlate on Instagram! I’d love to see what you’re making!

This post was originally published in June of 2017, but was republished with new photos, step by step instructions, and tips October of 2019.