Lamb, Rice & Feta Stuffed Peppers

Well, today is our first day of touring the Mediterranean.  First stop, Greece and Lamb, Rice and Feta Stuffed Peppers with a nice big Greek Salad to accompany.  The peppers were Νόστιμο! (Delicious).  Even the kids enjoyed them.  Give them a shot at your house! Tomorrow we move South West of Greece to Sicily.  Stay tuned and bring your suntan lotion!

You’ll need 6 gorgeous peppers.  Pick a color, any color or have them all.  I prefer red. In case you didn’t know, Red is my favorite color. Lop off the tops and put the peppers in a baking dish.  Reserve a few tops to chop up and add to the frying pan.

Dice up 4 of the 6 pepper tops.  Discard the other 2.

Dice up a medium sized onion. Ready for a tip?  Scroll down.

Tip – If you light a candle while you chop onions, you won’t cry nearly as much.  It works, give it a try.

Do you hate peeling garlic?  Me too!  Here’s another tip, take a big chefs knife and place it on top of the clove and give it a whack with your fist. Don’t slice your fingers off! It works if you aren’t looking for perfect cloves in the end.  It also helps to cut down the chopping time as well.

In a tablespoon or two of olive oil, saute the onions and peppers until they are soft and translucent.

In a bowl, add 1 cup of cooked rice.  Basmati rice, Jasmine rice, Brown rice, Uncle Ben’s rice.  You pick.

Chop up some fresh dill and toss it in the bowl with the rice.

Add a teaspoon of All Spice, salt and pepper. Note: I would add some fresh parsley next time.  It needed it.

To the cooked onions and peppers add the chopped garlic and saute just for a few seconds.

Remove the onion mixture to the bowl with the rice.

Brown the ground lamb.  Smelling good!  Real good. Drool.

Mix up the meat and rice mixture and add 1 cup of feta cheese and give it a good mix.

Fill those beautiful peppers to the gills. Make sure you preheated the oven to 375 back at the first picture.  I forgot to mention that, didn’t I? Let’s whip up some tomato sauce for the topping.

To 1 cup of tomato sauce add 2 teaspoons of sugar.  Add some salt and pepper to taste.

Squeeze in some lemon juice.  Feel free to squeeze in some bottled juice if you’d prefer.  Top the peppers and cover them with foil and bake for an hour.  Remove the foil and let them cook for another 10 minutes. Enjoy the deliciousness.

Greek Stuffed Peppers
{Printable Recipe}


6 bell peppers, tops cup off

1 teaspoon pepper
2 tablespoons olive oil
1 1/2 cups bell pepper, diced
1 medium onion, diced
3 cloves garlic, chopped
1 lb ground lamb
1 cup feta cheese, crumbled
1 cup of tomato sauce
2 teaspoons sugar
Salt and pepper to taste
1 tablespoon lemon juice

1) Preheat the oven to 375.  Get out a baking dish big enough to hold 6 peppers comfortably.
2) Cut tops off of the peppers and place them in the baking dish.  Dice up tops of 4 of the 6 peppers.  Discard the remaining 2.
3) In a large bowl add the cooked rice, dill, allspice, salt and pepper.
3) In a large frying pan over medium high heat add the olive oil, onions and diced peppers.  Saute until translucent, about 8 minutes.  Add the garlic and saute briefly.  Add to the rice mixture.
4) In the same pan add the lamb and saute until just cooked through.  Remove from the heat and add to the rice mixture.  Stir it up.
5) Add the feta to the meet mixture and stir to combine.  Fill the peppers with the meat mixture and pack as best you can.
6) In a small bowl add the tomato sauce, sugar, salt, pepper and lemon juice and mix to combine.  Spoon the tomato sauce over the peppers.  Cover with aluminum foil and bake in the oven for an hour.  Remove the foil and bake for another 10 minutes.  Remove and serve immediately.

Serves 6 hungry people or 4 REALLY hungry people.