Approved Lamb Stuffed Peppers { Turkish Dolma }

Ingredients

16 oz ground lamb 

5 oz lean ground beef 

3 cups cauliflower rice, toasted and cooled

2 teas paprika 

handful fresh mint, chopped

1/3 cup pine nuts, toasted and cooled

salt and pepper

4 large peppers, red green, yellow or orange, cut in half, from the top down and seeds removed

 

 

For the sauce

 

2 tbs olive oil

14 oz tomato sauce

1/2 cup water 

 

For the mint sauce  

 

1 cup Greek yogurt (use tahini or cashew cream for whole 30)

1 1/2 teas fresh mint, chopped 

2 garlic cloves, minced 

1/2 teas thyme 

1/2 oregano

1/8 teas red pepper flakes 

 

Recipe

 

Mix the ground lamb, beef, toasted cauliflower rice, paprika, mint, parsley, toasted pine nuts, salt and pepper into a bowl. Stuff the mixture in each half of the peppers and lay flat. 

Meanwhile, drizzle the oil in a baking dish. Spoon in the tomato sauce and season with salt and pepper. Nestle the stuffed peppers into the sauce and pour the 1/2 cup water in carefully on the side. Spoon a bit of the tomato sauce over each of the peppers and sprinkle with additional paprika.

 

Bake for 40 minutes.

 

Meanwhile create the mint sauce. Whisk the yogurt (or cashew cream if you are doing the whole 30), mint, garlic, thyme, oregano and salt and pepper in a small bowl.

 

Remove from oven and let rest 5 minutes. Spoon the peppers out and serve with mint sauce if desired.