The major ingredient in these stuffed peppers with a Greek influence is ground lamb. The bell pepper “boats” should be accompanied by some rice and some classic Greek flavors like onion, garlic, and fresh herbs. For a vibrant and flavorful main dish, garnish with feta cheese crumbles, diced tomatoes, and tzatziki. We enjoy this with a green vegetable or salad, as well as buttery fresh potatoes with leeks and herbs. If you aren’t watching your carbs, add some substantial bread!
| Prep Time: | 25 mins |
| Cook Time: | 40 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 4 |
| Yield: | 4 stuffed peppers |
Ingredients
- ½ cup long grain white rice
- 1 cup water, or as needed
- ⅓ cup minced yellow onion
- 1 clove garlic, minced
- 2 teaspoons minced fresh rosemary
- 2 tablespoons minced fresh parsley
- 1 teaspoon minced fresh oregano
- 1 teaspoon minced fresh dill
- ½ teaspoon ground coriander
- 1 teaspoon kosher salt, or to taste
- ¼ teaspoon ground black pepper, or to taste
- 1 pound ground lamb
- 2 green bell peppers
- ¼ cup tzatziki sauce, or more to taste
- ½ cup crumbled feta cheese
- ½ cup chopped fresh tomatoes
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Place 1/2 cup rice in a container and cover with water. Allow to soak for the 15 or 20 minutes, and drain well.
- Combine onion, garlic, rosemary, parsley, oregano, dill, coriander, salt, and pepper in a large bowl; stir to combine. Add ground lamb and drained rice. Using your hands, mix well until ingredients are evenly distributed.
- Slice bell peppers in half, top to bottom, and remove membranes and seeds. Evenly divide lamb mixture amongst each of the bell pepper halves. Set stuffed peppers in a shallow baking dish.
- Bake in the preheated oven until filling is cooked through, about 40 minutes. An instant-read thermometer inserted into the filling should read 160 degrees F (71 degrees C). Allow to cool slightly, and garnish with tzatziki (see note). Sprinkle feta cheese crumbles and chopped tomatoes evenly over the stuffed peppers before serving.
- Serve with optional purchased tzatziki, or make your own, ahead of time. Stir together 1 cup Greek yogurt, 1 peeled and grated cucumber (drained and gently squeezed), 1 teaspoon minced garlic, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, salt and pepper to taste; and 1 tablespoon chopped fresh dill. Refrigerate until ready to use.
Nutrition Facts
| Calories | 396 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 2 g |
| Protein | 25 g |
| Saturated Fat | 9 g |
| Sodium | 293 mg |
| Sugars | 4 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
Made this today following the recipe exactly. End product very dry and some of the rice uncooked. The flavor is great but next time I might cook the stuffing ingredients in a fry pan and stuff it already cooked. Rice would already have to be cooked separately then mixed together. Loved the homemade tzatziki recipe that goes on top after stuffed bell peppers done!
Flavors were all there but not cooking the rice first was a disaster. Everything in me thought I should cook the rice but I usually follow a recipe the first time I try it. The crunchy rice ruined these stuffed peppers. If you do try this recipe forget Step 2 and cook the rice instead. Again the flavors were there and cooking the rice would make a big difference.