Cook Once, Eat 2 times- Stuffed Peppers with Lamb and Artichokes

I recently bought half a lamb and have been experimenting with all the ways of preparing  lamb. I slow cooked the roast and picked the meat off the bones. I then chilled it to remove the solid fat that floats to the top of the dish. I now have lamb meat to make numerous dishes for the freezer. One of my favorites lately has been stuffed peppers. My mama used to stuff peppers with dirty rice when I was a kid and I have always remembered that subtle taste of the cooked peppers and how sweet they were.

This recipe used what I had around- cooked rice, canned artichoke hearts, cheese, and a few other things-


Here is some cooked wild rice blend I had in the fridge, I mixed it with the cooked pulled lamb

I used green peppers, but any kind will do, just make sure they are fresh

I used artichoke heart quarters, give them a rough chop before adding

Add the shredded cheese

Give everything a good mix, it will be loose, but that’s ok

stuff the peppers, pack it in…

Top with shredded cheese- I used skim mozzarella

We spaced out and ate half the beauty shot, but this is the other half ready for the freezer


Lamb Stuffed Peppers

To print the recipe, click here

Makes 6 pepper halves

You can substitute ground turkey, beef or any other meat or meal alternative. Just cook it before you mix the stuffing.


3 large green peppers, cut in half and white insides removed

1 pound cooked lamb roast, cooked, pulled from bone and chopped

1 cup cooked wild rice blend

1  14 ounce can artichoke hearts, chopped

1 cup skim mozzarella cheese, divided

Salt and pepper to taste


Prepare green peppers and set aside. Mix cooked meat, rice, artichoke hearts and half the cheese in a large bowl until well mixed. Add salt and pepper to taste.

Stuff mix into all 6 peppers, place peppers in a 2 quart casserole dish.

Top peppers with remaining cheese. Pour 1/2 cup of water in bottom of casserole dish and cover tightly with foil. Bake for 1 hour until cooked and cheese is melted.

Take foil off and bake a few more minutes to brown the cheese.

These freeze great!

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