Lamb Stuffed Peppers with Avocado Creme
We love a good stuffed pepper and this lamb variation with avocado cream doesn’t disappoint. With warming spices, kale and a little pine nuts this weeknight dinner is sure to hit the spot. We also recommend making some extra for the week as they are great the next day, too. For our vegetarian friends, you can substitute with quinoa, chopped mushrooms or cauliflower rice for a nice substitute.
Lamb Stuffed Peppers
1 lb ground lamb
1/2 red onion, chopped
4 cloves garlic, finely chopped
1 tbsp avocado oil
1/2 jalapeño, de-seeded and chopped
1 head of Lacinto (dinosaur) Kale, chopped finely
1tsp gluten free Worcestershire sauce, optional
2 tbsp organic tomato paste
1 tsp himalayan salt, to taste
pinch of red pepper flakes
1/2 tsp allspice
1 tsp cumin pepper
freshly ground pepper
1/4 cup pine nuts, toasted
1/4 cup chopped parsley
4 bell peppers, halved and de-seeded (we used red and green)
Preheat the oven to 375F
Over medium heat, sauté your onion, garlic and jalapeño pepper in avocado oil, until fragrant
Add your lamb and cook until fully cooked through
While your lamb cooks, cut your bell peppers in half and de-seed. Place on a parchment lined baking sheet face up. Set aside.
To your lamb mixture, add your kale, Worcestershire, tomato paste, and spices and combine. Taste for salt and pepper.
Fold in your parsley and toasted pine nuts.
Gently scoop your lamb mixture evenly into your prepared bell pepper halves
Bake for 25 minutes or until pepper is medium/soft in texture.
Top with avocado creme + fresh herbs
To make, combine 2 whole avocados with 1/4 cup dairy free plain yogurt (sheep’s milk), juice of 1 lemon, and 1 tbsp of fresh dill until creme texture is reached. Add pink Himalayan salt to taste, and enjoy!