These lamb-stuffed piquillo peppers are equal parts fancy, easy, and delicious. The best part is that you can make them in less than 30 minutes! This recipe works great as an appetizer, especially with a zingy yet creamy avocado lime sauce.
How to Make Lamb Stuffed Piquillo Peppers
First, 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).
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.)
While baking, you can make the dipping sauce. 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.
Tips for Success
- Pierce each pepper at the tip with a knife so that 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.
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.
Lamb Stuffed Piquillo Peppers with Avocado Lime Puree
Print Recipe SaveIngredients
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 ground 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.