Peppers Stuffed with Lamb

Try our mouthwatering recipe for peppers stuffed with lamb, rice, and feta. A delightful twist on a classic, perfect for springtime meals or Easter gatherings. Simple and delicious!

Course Main Course

Cuisine Mediterranean

Prep Time 30

Cook Time 45

Servings servings

Calories 416kcal

Author Adina

Equipment

Large Dutch oven or another heavy-bottomed pot, Note 1

Ingredients

Lamb stuffed peppers:

6 bell peppers color of your choice
⅓ cup white rice 3 oz/ 80 g
2 slices bread crusts removed, about 2 oz/ 60 g
9 oz ground lamb 250 g, Note 2
1 medium onion finely chopped
2 garlic cloves minced
1 egg
1 tablespoon sweet paprika powder
½ teaspoon dried mint
1 teaspoon dried oregano
1 cup feta 4 oz/ 120 g Note 3
½ teaspoon fine sea salt or kosher salt, more to taste
½ teaspoon ground black pepper

Tomato sauce:

1 medium onion finely chopped
2 tablespoons olive oil
3 garlic cloves minced
1 tablespoon sweet paprika powder
1 cup passata or tomato puree, 240 g
⅓ cup tomato paste 2.5 oz/ 75 g
1 ⅔ cups chicken stock or vegetable stock, 400 ml
1 teaspoon granulated sugar
½ teaspoon fine sea salt or kosher salt, more to taste
½ teaspoon ground black pepper

Instructions

Lamb stuffed peppers:

Cook the rice according to the packet's instructions. Drain it and let it cool while you prepare the rest.
⅓ cup white rice / 80 g
Bread: Tear it into smaller pieces and soak it in cold water while you prepare the peppers. Squeeze the bread well before adding it to the filling.
2 slices bread / 60 g
Prepare the peppers: Cut off the tops of the peppers and scoop out the seeds and membranes from the inside, leaving the peppers intact (use a small pairing knife). Dice the leftover pieces from the tops of the peppers very finely. Add approximately half of these diced pieces to the filling mixture (Note 3).
6 bell peppers
Lamb mixture: In a large bowl, mix ground lamb, diced pepper tops, cooled rice, squeezed bread, finely chopped onion and garlic, egg, herbs, spices, and crumbled feta.
9 oz ground lamb / 250 g + pepper tops + rice + bread 1 medium onion + 2 garlic cloves + 1 egg + 1 tablespoon sweet paprika powder + ½ teaspoon dried mint + 1 teaspoon dried oregano + 1 cup feta / 120 g + ½ teaspoon fine sea salt + ½ teaspoon ground black pepper
Stuff the peppers with the lamb mixture.

Tomato sauce:

Sauté the finely chopped onion in the olive oil for about 3 minutes or until translucent. Add the minced garlic and paprika and stir for another minute.
1 medium onion + 2 tablespoons olive oil + 3 garlic cloves + 1 tablespoon sweet paprika powder
Add sauce ingredients: Pour in passata and stock. Dissolve the tomato paste into this mixture. Add the sugar, salt and pepper.
1 cup passata / 240 g + ⅓ cup tomato paste / 75 g + 1 ⅔ cups chicken stock / 400 ml + 1 teaspoon granulated sugar + ½ teaspoon fine sea salt + ½ teaspoon ground black pepper
Simmer stuffed peppers: Place the stuffed peppers in the pot. Cover the pot tightly and simmer for 15 minutes. Carefully flip the peppers on the other side (it works well if you use two large spoons or one spoon and a spatula). Cook for another 15 minutes. Flip them again and cook for another 10-15 minutes. Check with a fork; the peppers should be tender but still hold their shape and not become mushy (Note 4).
Adjust the taste of the tomato sauce with more sugar, salt, and pepper if necessary. The amount of sugar you use depends on the acidity of your tomatoes.

Notes

Pot: My Dutch oven measures 11 inches (28 cm) in diameter and is nearly 3 inches (7 cm) tall.
Ground lamb with a fat content between 15-20%. You can prepare this stuffed pepper recipe with other types of ground meat, such as beef, pork, a mixture of beef and pork, ground turkey, or sausage meat.
Feta: I always recommend using feta in brine and never pre-crumbled feta. You can also use other types of cheese, such as Cheddar, Gouda, or another tasty, good-melting sort.
Leftover pepper top pieces: Save the remaining diced tops for other recipes; they can be added to soups, salads, or sandwiches.
Cooking time: If you parboiled the peppers before stuffing them, they'll cook faster. Flip them every 10 minutes and check with a fork to see if they're soft enough. Adjust the cooking time as needed.

Nutrition