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Stuffed Lamb and Feta Peppers

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PREP TIME
15 min
COOKING TIME
60 min
TOTAL TIME
75 min
SERVINGS
6 servings
Dinner Greek
Stuffed Lamb and Feta Peppers
Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 6 medium green bell peppers
  • 2 tablespoons chopped fresh dill
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground black pepper
  • 1 cup cooked rice
  • 8 ounces ground lamb
  • 1 cup crumbled feta cheese
  • 1 cup tomato sauce
  • 1 cup cold water
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon white sugar
Instructions
1
Preheat the oven to its highest temperature setting, which is 375 degrees Fahrenheit or 190 degrees Celsius.
2
Heat a moderate amount of oil in the middle-sized skillet over its medium heat setting, add the onion and cook for a period of four minutes until it becomes soft. Stir in garlic and cook for an additional minute.
3
Slice the tops off the peppers, remove their seeds, and stand them upright in a 9x12-inch baking dish.
4
In a large container, combine the cooked onion mixture, dried dill weed, salt, ground allspice, and black pepper. Mix in the cooked rice and lamb, then fold in crumbled feta cheese.
5
Mix the tomato sauce with water, lemon juice, and sugar to create a uniform liquid. Pour half of this mixture over the peppers, and half over the bottom of the dish. Cover with aluminum foil.
6
Bake the stuffed peppers in the preheated oven for 45 minutes. Remove the foil and continue baking for an additional 15 minutes, occasionally basting with the sauce until a meat thermometer inserted into the center of the filling reads 160 degrees Fahrenheit or 70 degrees Celsius.