Mediterranean Stuffed Peppers with Lamb & Rice

Bell peppers stuffed with spiced ground lamb, rice, tomato, and fresh mint, baked until tender.

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Nutrition (per serving)

Why this fits a diabetes-friendly diet

At 42g of carbs per serving, it's worth pairing with protein or fat and watching portion size to keep the resulting blood sugar rise gradual, and its estimated glycemic index of ~50 means the carbs it does have tend to digest slowly rather than spiking blood sugar fast.

• 4 large bell pepper
• 1 lb ground lamb
• 3/4 cup brown rice
• 1 cup diced tomatoes
• 1/2 cup onion
• 2 clove garlic
• 1/4 tsp cinnamon
• 1 tbsp fresh mint
• 1 tbsp olive oil

Instructions

1. Halve the bell peppers lengthwise and remove the seeds.
2. Brown the lamb with onion and garlic, then stir in the rice, tomato, cinnamon, and mint.
3. Stuff the peppers with the lamb mixture, drizzle with olive oil.
4. Bake at 375°F (190°C) for 30–35 minutes until the peppers are tender.