Stuffed Peppers with Ground Lamb and Butternut Squash

These stuffed peppers are cozy, savory, and just a little unexpected—in the best way. Ground lamb brings richness, butternut squash adds gentle sweetness, and tomato paste adds depth without making the filling overly saucy. It’s hearty, beautiful, and simple enough for a weeknight dinner.

Why I Love This Combination

There’s something about the combination of lamb and butternut squash that just works. The richness of the lamb pairs beautifully with the natural sweetness of the squash, creating a filling that feels both hearty and balanced. It’s a simple way to make stuffed peppers feel a little more elevated without adding complexity.

Instead of using a traditional tomato sauce, I chose tomato paste for a more concentrated, savory flavor. It keeps the filling from becoming too wet while still giving you that depth you expect in a comforting dish like this.

Recipes like this are exactly why I keep my Kitchen Essentials page updated—it makes cooking simple meals like this feel effortless.

Ingredient Note: Choosing Your Lamb

I used ground lamb from Thomas Farms , which has a clean, mild flavor that works well in everyday cooking. If you’re new to cooking with lamb, this is a great place to start—it’s flavorful without being overpowering.

They also offer a variety of other cuts and products if you enjoy cooking with lamb. You can explore more on their website .

You can substitute ground beef or turkey if that’s what you have on hand, but lamb adds a richness that makes this dish feel a little more special.

Stuffed Peppers with Ground Lamb & Butternut Squash

Savory stuffed peppers filled with ground lamb, partially cooked butternut squash, and concentrated tomato paste for rich, balanced flavor.

Prep Time

20 minutes

Cook Time

40 minutes

Total Time

1 hour

Disclosure: This post contains affiliate links. If you make a purchase through these links, I may earn a small commission at no additional cost to you.

Love cozy homemade dinners? Save this for later 💛

Save on Pinterest

Ingredients

• 4–6 bell peppers, tops removed and seeded
• 1 lb ground lamb
• 1½ cups butternut squash, diced small
• ½ medium onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp tomato paste
• ½ cup cooked rice or quinoa (optional)
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp dried oregano
• Salt and black pepper, to taste
• ½ cup shredded cheese (mozzarella, fontina, or feta)
• Optional: 1–3 tbsp broth (only if needed)

How to Make Stuffed Peppers

1. Preheat oven to 375°F. Arrange prepared peppers upright in a lightly oiled baking dish.
2. Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 3–4 minutes.
3. Add garlic and cook 30 seconds until fragrant.
4. Add ground lamb, breaking it up as it browns. Season with salt, pepper, cumin, smoked paprika, and oregano.
5. Stir in tomato paste and cook 1–2 minutes to coat the meat and deepen the flavor.
6. Add butternut squash, cover, and cook 8–10 minutes until beginning to soften.
   If the mixture looks dry, add 1–3 tablespoons broth—just enough to loosen it.

7. Stir in cooked rice or quinoa if using. Taste and adjust seasoning.
8. Spoon filling into peppers. Cover loosely with foil and bake 30 minutes.
9. Remove foil, sprinkle with cheese, and bake uncovered 8–10 minutes until bubbly.

Why Tomato Paste Works Here

Tomato paste adds concentrated tomato flavor without extra liquid, keeping the filling rich and cohesive. Combined with the lamb’s natural juices and the moisture from the squash, it creates a stuffing that won’t water down the peppers.

Variations

• Mediterranean: Add ¼ tsp cinnamon + a pinch of allspice; finish with crumbled feta.
• Low-carb: Skip rice/quinoa and add extra squash (or finely chopped mushrooms).
• No lamb: Ground beef or turkey works (lamb is the richest and most flavorful).

Tips for Success

• Dice the butternut squash small so it softens fully during baking.
• If peppers won’t stand upright, slice a thin sliver off the bottom (don’t cut through the cavity).
• Make the filling up to 1 day ahead—stuff and bake when you’re ready.

How to Make It Spicier

• Add ¼–½ tsp red pepper flakes with the spices.
• Stir 1–2 tsp harissa into the tomato paste.
• Sauté ½ diced jalapeño with the onion (remove seeds for milder heat).
• Finish with hot sauce at the table so everyone can customize.

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
• Freeze: These freeze well. Wrap individually and store up to 2 months.
• Reheat (Oven): Cover and warm at 325°F for 15–20 minutes.
• Reheat (Microwave): Heat in 60–90 second intervals until warmed through.

Frequently Asked Questions

Can I make these stuffed peppers ahead of time?

Yes. You can prepare the filling a day in advance or fully assemble the peppers and refrigerate before baking.

Can I use ground beef instead of lamb?

Absolutely. Ground beef or turkey works well, but lamb provides a richer, more savory flavor.

Why use tomato paste instead of sauce?

Tomato paste adds concentrated flavor without excess liquid, keeping the filling rich instead of watery.

Do I need to cook the butternut squash first?

If using pre-cut microwaveable squash, partially cook it first. Fresh squash can be added directly but will need more time to soften.

Before you go: If you’re building a kitchen that supports simple, cozy meals like this, I keep the tools and staples I actually use gathered in one place.

You might also enjoy my Baked Lamb Meatballs with Mint Pesto , or browse the full collection of Recipes anytime you’re looking for inspiration.

Explore Kitchen Essentials More Recipes