Description
These Lamb Stuffed Piquillo Peppers are a flavorful and elegant dish featuring spiced ground lamb meatballs baked inside sweet piquillo peppers. Served with a creamy, zesty avocado lime sauce, this recipe combines warm spices, tender meat, and fresh citrus notes for a delightful appetizer or main course perfect for gatherings or a special dinner.
Ingredients
Scale
For the Lamb Meatballs
- 1 lb Ground Lamb (substitute with ground beef or turkey if desired)
- 1 large Egg (acts as a binder)
- 1/2 cup Matzo Meal, Breadcrumbs, or Panko (opt for gluten-free if needed)
- 1 tsp Cumin (adds warmth)
- 1 tsp Coriander (can be omitted)
- 1/2 tsp Red Pepper Flakes (adjust for heat)
- 1/2 tsp Turmeric (optional)
- 1 tsp Sea Salt (to taste)
- 1 tsp Ground Pepper (to taste)
- 1 tbsp Avocado Oil (can swap for neutral oil)
- 12 pieces Piquillo Peppers (use roasted red peppers if unavailable)
For the Zesty Avocado Lime Sauce
- 2 large Avocados (or Greek yogurt for a lower-fat option)
- 2 tbsp Lime Juice (can use lemon juice)
- 1/4 cup Cilantro (or omit if desired)
- 1 tbsp Avocado Oil
- 1 tsp Cumin
- 1 tsp Sea Salt
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the stuffed peppers.
- Prepare the Meatball Mixture: In a large bowl, combine the ground lamb, egg, matzo meal or breadcrumbs, cumin, coriander, red pepper flakes, turmeric, avocado oil, sea salt, and ground pepper. Mix thoroughly to ensure all ingredients are evenly incorporated.
- Form Meatballs: Shape the mixture into 15 evenly sized meatballs for stuffing.
- Prepare the Piquillo Peppers: Arrange the piquillo peppers on a baking sheet. Pierce the tips of each pepper lightly to allow steam to escape during baking, preventing bursting.
- Stuff the Peppers: Gently press one meatball inside each pepper until fully filled. Place the stuffed peppers in a single layer on the baking sheet, ensuring they do not overlap.
- Bake: Place the baking sheet in the preheated oven and bake for about 18 minutes or until the meatballs reach an internal temperature of 160°F (71°C), ensuring they are fully cooked.
- Make the Avocado Lime Sauce: While the peppers bake, blend together the avocados, lime juice, avocado oil, cilantro, cumin, and sea salt in a food processor or blender until smooth and creamy.
- Serve: Plate the warm or room temperature stuffed piquillo peppers and drizzle or serve alongside the zesty avocado lime sauce for dipping or topping.
Notes
- Substitute ground beef or turkey if lamb is not preferred.
- Use gluten-free breadcrumbs or matzo meal for a gluten-free version.
- Piquillo peppers can be replaced with roasted red peppers if unavailable.
- Adjust red pepper flakes to control the spice level.
- The avocado lime sauce can be swapped with Greek yogurt for a lighter sauce.
- Ensure the meatballs are cooked to an internal temperature of 160°F for safety.
- The pierced tips of the peppers prevent bursting during baking.
