Greek-Inspired Stuffed Peppers Recipe

This savory dish combines ground lamb, fresh herbs, and vegetables, stuffed into tender bell peppers. It's a satisfying and flavorful meal, perfect for a cozy dinner.

Ingredients

• cup long grain white rice
• 1 cup water, or as needed
• 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
• teaspoon ground coriander
• 1 teaspoon kosher salt, or to taste
• teaspoon ground black pepper, or to taste
• 1 pound ground lamb
• 2 green bell peppers
• cup tzatziki sauce, or more to taste
• cup crumbled feta cheese
• cup chopped fresh tomatoes

Directions

Step 1: Preheat your oven to 375F (190C).

Step 2: Rinse cup of rice and place it in a . Cover with water and let it soak for 15-20 minutes, then drain well.

Step 3: In a large bowl, combine the minced onion, garlic, rosemary, parsley, oregano, dill, coriander, salt, and pepper. Stir to mix the ingredients thoroughly.

Step 4: Add the ground lamb and the drained rice to the bowl. Using your hands, mix the ingredients until everything is well distributed.

Step 5: Cut the green bell peppers in half from top to bottom. Remove the membranes and seeds from each half.

Step 6: Stuff each bell pepper half with the lamb and rice mixture, evenly dividing it between the pepper halves.

Step 7: Place the stuffed peppers in a shallow baking dish. Bake in the preheated oven for about 40 minutes, or until the filling is cooked through. The internal temperature of the filling should reach 160F (71C) when measured with an instant-read thermometer.

Step 8: Let the stuffed peppers cool slightly before serving. Top with a generous spoonful of tzatziki sauce, crumbled feta cheese, and chopped tomatoes.

Cook's Note

Serve with store-bought or homemade tzatziki sauce. To make your own, mix 1 cup of Greek yogurt, 1 grated cucumber (peeled, drained, and 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 (per serving)

• Calories: 396
• Total Fat: 32g (41% DV)
• Saturated Fat: 9g (47% DV)
• Cholesterol: 93mg (31% DV)
• Sodium: 293mg (13% DV)
• Total Carbohydrates: 26g (9% DV)
• Dietary Fiber: 2g (8% DV)
• Total Sugars: 4g
• Protein: 25g (50% DV)
• Vitamin C: 55mg (61% DV)
• Calcium: 138mg (11% DV)
• Iron: 3mg (17% DV)
• Potassium: 501mg (11% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.