We’ve had some beautiful red peppers from our CSA and I’ve roasted a bunch of them, but at some point you need to do something different.
There was talk about stuffing some of them and before they went bad I decided to take matters into my own hands. This filled 2 large and 2 small peppers:
Stuffed Red Peppers with Lamb and Feta
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 clove garlic, minced
- 2 large and 2 small red peppers
- 1 tablespoon chopped fresh dill (plus more for garnish)
- 1/2 teaspoon salt
- ½ teaspoon ground allspice
- ½ teaspoon ground black pepper
- 1/2 cup cooked rice
- 6 ounces ground lamb
- 1/2 cup crumbled feta cheese
- 1/2 cup tomato sauce
- 1/2 cup cold water
- 2 teaspoons fresh lemon juice
Preheat oven to 375°
Heat oil in a medium skillet over medium heat, add onion and cook for four minutes until soft. Stir in garlic and cook one minute.
Slice tops off peppers and remove seeds. Stand peppers upright in a baking dish that fits them snugly.
In large bowl, combine onion mixture, dill, salt, allspice and pepper. Mix in rice and lamb, fold in feta cheese. Stuff peppers with mixture.
Mix tomato sauce with water, lemon juice and sugar. Pour half over peppers, and half over bottom of dish. Cover with foil.
Bake for 45 minutes. Uncover and continue baking 15 minutes, basting occasionally with sauce, until a meat thermometer inserted in center of filling reads 160°. Serve and enjoy!
For once I wished we had more peppers! This was really tasty and I would definitely make it again. I used some cooked basmati rice we had left over from another dinner and it was fine. Some cooked orzo would probably be good too.
The next time, I might use a little more feta, dill and lemon juice and I might try browning the lamb with the onions and garlic.
I liked that the red peppers still had a little crunch to them and weren’t really soft, but if you like them softer, cook them a little longer. Mine went 20 minutes without the foil before they were cooked through.
You could also use the stuffing for other veggies—zucchini, tomatoes, eggplant would all be good.