Lamb Feta Peppers Recipe
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Lamb Feta Peppers

By: Taseia  
"Since I am Greek, I have learned many good Greek recipes over the years! This is one of my favorites. It's a savory combination of lamb, rice and feta cheese stuffed into sweet green bell peppers and smothered with tomato sauce."

Rating: This weblink has been rated 52 times with an average star rating of 4.4 Read Reviews (46)

Rate/Review | 1,738 people have saved this

What to Drink?

Wine Tempranillo
Prep Time:
15 Min
Cook Time:
1 Hr
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 4 to 6 servings
 

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 6 medium green bell peppers
  • 2 tablespoons chopped fresh dill
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground black pepper
  • 1 cup cooked rice
  • 8 ounces ground lamb
  • 1 cup crumbled feta cheese
  • 1 cup tomato sauce
  • 1 cup cold water
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon white sugar

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. Slice tops off peppers and remove seeds. Stand peppers upright in a a 9x12-inch baking dish.
  4. In large bowl, combine onion mixture, dill, salt, allspice and pepper. Mix in rice and lamb, fold in feta cheese. Stuff peppers with mixture.
  5. Mix tomato sauce with water, lemon juice and sugar. Pour half over peppers, and half over bottom of dish. Cover with foil.
  6. Bake in the preheated oven for 45 minutes. Uncover and continue baking 15 minutes, basing occasionally with sauce, until a meat thermometer inserted in center of filling reads 160 degrees F (70 degrees C).

Nutritional Information open nutritional information

Amount Per Serving  Calories: 273 | Total Fat: 16.8g | Cholesterol: 50mg

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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 21, 2004 by DeafDogLover 
My roommate enjoyed this more than I did but he wasn't amazed by it. Based on previous... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 23, 2003 by COUSINIT2406 
The peppers turned out very good. These peppers made with lamb were more robust in flavor... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2003 by LORISUSAN 
It took MUCH longer than 15 min. to prepare, and longer than 1 hr to bake. I even had the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 24, 2005 by ELLENELIZABETH 
This was great! I added the lamb to the onion mixture and browned it; removed from heat, and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 14, 2004 by TAWNEY112 
Absolutely fabulous! My husband and I loved this. I made a few changes - instead of stuffing... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 14, 2005 by Caroline C 
Very tasty! I browned the ground lamb in the skillet then added the onion, and sauteed it... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 3, 2004 by Valley Girl 
This dish is DELICIOUS!!! Although using mostly the same ingredients (except for more garlic... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 16, 2003 by FARMERSQUEEN 
My family loved this recipe! We live in an area with many Middle Eastern and Greek... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2007 by Kathy W. 
These were fabulous! I would include a little more feta next time, but that is just our... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 27, 2003 by NICKIEM 
Very filling - needs a bit more sauce but that is easily fixed. I found it easy to prepare and... MORE

 
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