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.