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 Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
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
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.
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.
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