Minced Lamb stuffed Pepper

Minced Lamb Stuffed pepper

These minced Lamb stuffed Bullhorn Peppers are a crowd pleaser.

Today I have an easy and delicious recipe to share with you that I think you are going to adore as much as I do.

As the festive season is approaching, this is not too early to plan ahead menu or dishes for the party season. These stuffed peppers make an excellent appetizer for a dinner party, potluck party or barbecue party too.



If you want to make them for weeknight dinners, then add a couple spoons of cooked rice quinoa or Dalia. You can serve the dish with my Masala Dalia too.

If you don’t get Bullhorn peppers in your locality, make the dish with any sweet peppers.

To my all Bong friends who are enjoying  Potol ( Pointed Gourd) this time, I am a little bit jealous of you for sure, because we don’t get fresh Potol here in Melbourne:(. Anyways you can make the dish with Point gourd or Potol too.

Here is my Minced Lamb Stuffed Peppers Recipe.

If you love the dish or any other dishes from this website, please take a picture and share on any of my social media platforms (Facebook, Instagram, Twitter) using #foodieshut.

P.S : I just forgot to let you know that you can prep ahead this to before you are getting ready for the party 🙂

Serves: 8 pcs


  • 2 Bull horn Peppers
  • 250 gm minced Lamb
  • ½ cup chopped Spanish /red onion
  • 2 tbsp greek yogurt
  • 1 tbsp Ghee
  • 7-8 cashews
  • 7-8 almond
  • 10 -15 raisins
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp cumin powder
  • 1 tsp red chilli powder
  • ½ tsp garam masala
  • ½ tsp sugar
  • 2-3 chopped green chillies(optional)
  • 2 tbsp Gram flour
  • 3-4  tbsp vegetable oil


  1. In a mixing bowl take minced lamb and curd, mix it well and set it aside.
  2. Heat  2 tbsp of the oil in a preheated pan, make sure the oil is nice and hot, then add Ghee, let the Ghee melt.
  3. Add cashews, almond and fry for a couple of minutes, then add raisins, fry just for a few seconds and remove from oil remove from oil. Let it cool.
  4. Add sugar and let it melt, add chopped onion, sprinkle salt and let it fry over medium heat.
  5. When the raw smell of the onion removed, add ginger and garlic paste, cook for a couple of minutes when the onion developed golden colour then remove from oil and let it cool.
  6. In a blending jar, add fried onion mix, add a little bit of water and make a paste.
  7. Reheat the remaining oil, add the paste, and all dry spices, sprinkle Salt and let it cook until oil is releasing from the mixture.
  8. Add marinated minced meat, with the help of spatula break the meat, cook for 2-3 minutes,  add water if required.
  9. Add Gram flour, over medium heat cook for a couple of minutes, turn off the heat and transfer to a Plate.
  10. Preheat a frying pan and heat about 2 tsp oil.
  11. Cut peppers in half, then slice them lengthwise and remove the seeds. You will get 8 portions.
  12. Fill the minced stuffing in each portion and place them on the preheated pan, make sure the stuffed side should be down, cook for a minute, then turn the other side, cook for 4-5 minutes.

Remove from the pan and enjoy!

Recipe by: Shyamali Sinha

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