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Dinner recipe · from the recipe book

Cumin-Coriander Lamb-Style Beef Stuffed Peppers

Sweet roasted red peppers filled with cumin-and-coriander spiced beef, bulgur and feta, roasted on a sheet pan alongside crisp-edged potatoes and caramelized carrots, finished with a cool lemony yogurt sauce.

Cumin-Coriander Lamb-Style Beef Stuffed Peppers

Ingredients

  • 4 medium476 gRed bell pepperhalved lengthwise, seeds removed
  • 1 lb450 gGround beef, 90% lean
  • ⅔ cup90 gBulgur, dry
  • ¾ cup180 gWaterboiling
  • 1 medium110 gYellow onionfinely chopped
  • 3 cloves9 gGarlicminced
  • 2 tbsp30 gTomato paste
  • 1 tbsp6 gGround cumin
  • 2¼ tsp4 gGround coriander
  • ⅓ cup crumbled60 gFeta cheesecrumbled
  • ¼ cup chopped15 gFresh parsleychopped
  • 3 small500 gRed potatoescut into 1-inch chunks
  • 5 medium300 gCarrotscut into 2-inch sticks
  • 2 tbsp30 gOlive oil
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 1½ tbsp20 gLemon juice

Steps

  1. Preheat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment.
  2. Put the bulgur in a bowl, pour the boiling water over it, cover and let stand 15 minutes until tender; fluff with a fork.
  3. Meanwhile, toss the potato and carrot on the sheet pan with half of the olive oil, half of the salt and half of the black pepper. Spread out and roast 15 minutes.
  4. While the vegetables roast, mix the beef, soaked bulgur, onion, garlic, tomato paste, cumin, coriander, the remaining salt, the remaining black pepper, half of the parsley and the feta in a bowl until just combined.
  5. Brush the bell pepper halves with the remaining olive oil and pack each one with the beef filling.
  6. Push the potato and carrot to the edges of the pan, set the stuffed bell pepper halves in the middle and roast 30 to 35 minutes, until the vegetables are browned and the filling reaches 160°F (71°C) in the center.
  7. Stir the Greek yogurt with the lemon juice to make the sauce.
  8. Sprinkle the remaining parsley over the pan and serve the stuffed peppers with the potato, carrot and lemon yogurt sauce.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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