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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Lamb Stuffed Piquillo Peppers with Avocado Lime Puree
Ingredients
For the Lamb Stuffed Peppers:
- 1 ½ lbs. ground lamb
- 16 piquillo peppers 14-16 oz jar
- 1 egg scrambled
- 1 tablespoon matzo meal breadcrumbs, or panko
- 1.5 teaspoon cumin
- 1 teaspoon coriander
- 1-2 teaspoon red pepper flakes
- 1 teaspoon turmeric
- 2 tablespoon avocado oil canola oil, or sunflower seed oil
- 1 teaspoon sea salt
- ½ teaspoon ground pepper
Avocado Lime Sauce:
- 2 avocados pitted and skinned
- 1 lime juiced
- 1 tablespoon avocado oil
- ⅓ cup cilantro
- ½ teaspoon 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
Nutrition
This post was originally published in June of 2017, but was republished with new photos, step by step instructions, and tips October of 2019.
What a beautiful dish, so eloquent and delish looking! I would totally devour these in a heartbeat. Saving to make for a later date
Thank you, Heidy... Can't wait to hear what you think!
What an amazing appetizer these made! Such great flavors and simple to make!
So glad to hear you enjoyed them, Jessica... they're surprisingly simple, and such an elegant treat. I think I'll make them again tonight! 🙂
What a delicious recipe! I love how easy and flavorful this was!
So glad to hear you enjoyed it, Kim!!
Wow. This is the perfect recipe for date night and I'm loving the sound of the avocado lime sauce.
Thanks, Stephanie! It's a great sauce.. and also great as a dressing if you dilute it down with some olive oil and more lime juice. Enjoy!
I love how easy these stuffed piquillo peppers but how fancy they look! Thank you for sharing!
So glad you enjoyed them, Sapana!