Reviewed: Jun. 9, 2009

This is just wonderful!!!! I loved loved loved this recipe. I did double the sauce just in case. I also added more lemon than what called for. I doesn't matter if you are greek or not. This is the BEST! Serve this for company so you can get all the raves!! Thanks so much!

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maryg1350

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Reviewed: Mar. 10, 2009

Oh wow delicious!!! This is one of the best recipes I have tried in a long time. I love Greek food and ethnic flavors. This is it! I used more than half a pound ground lamb and a high-quality feta cheese. Makes a difference when you use the good stuff. I used only 4 peppers and the rice was uncooked. I would use cooked next time as it came out a little chewy. I also like my peppers spicy and saucy so I tripled the garlic and added some crushed red pepper to the sauce. Instead of just a cup of sauce I used a can of crushed tomatoes, the juice of one whole lemon and a couple tablespoons of sugar. I figured the peppers would cook faster if I browned the lamb with the onions. I also threw in a few tablespoons of sauce with the meat and rice and tripled the dill because I just love fresh dill. Baked for an hour and it came out just beautifully. Perfect spot on Greek flavor..better than my local restaurant! Thanks so much for sharing this recipe. I LOVE it!!!

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krista v.

Cooking Level: Expert

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Reviewed: Jan. 10, 2009

Wonderful recipe. There is no where near enough sauce, so I end up making double. Also, my girlfriend is a vegetarian, so I leave the lamb out of two of the peppers. She loves it!

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Nick

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Reviewed: Dec. 21, 2008

Now that I've found this recipe I will never make a different stuffed pepper again. This is outstanding- full of flavor. Even my 14 month old daughter couldn't get enough. I pumped up the garlic, put some of the sauce in the pepper mix and added a little hot sauce. Just fabulous!

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JK

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Sep. 11, 2008

great recipe with lots of Mediterranean flavors.The changes I made were adding more allspice and dill along with extra Feta. I also found that the stuffing needed a little extra salt than called for, but that depends on your taste. Cheers

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wannabeacook

Cooking Level: Beginning

Living In: West Linn, Oregon, USA

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Reviewed: Apr. 12, 2008

I made these for my family, including my picky mother who claims to dislike lamb, and everyone enjoyed them. I really enjoyed making them and I'm looking forward to making them again!

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Jackie

Cooking Level: Expert

Living In: New Orleans, Louisiana, USA

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Reviewed: Apr. 5, 2008

The flavor was good however I should have parboiled the peppers. They were not cooked enough and i even uped the temp. in the oven. I even left them in the oven 10 more minutes. They were dry and dense on the inside. My mom has been making stuffed peppers all my life. I am sorry but I will atick to her way of making them. I did like the allspice, feta and lamb though.

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MARCELLE2

Cooking Level: Intermediate

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Reviewed: Mar. 13, 2008

This was fantastic and I cannot wait to make it again. I would add more sauce next time. Based on previous reviews, I used more garlic and some red pepper flakes. I browned the lamb, then the onions and garlic, and added the spices at the end. I blanched the bell peppers for about 5 minutes and added some of the sauce to the meat mixture before stuffing my red peppers. That's why I wish I'd had another jar. I just used jarred Prego -- I think it was Roasted red pepper & garlic or something. These were the best stuffed peppers I've ever tasted. My husband devoured them!

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One Sweet Shannon

Cooking Level: Expert

Home Town: Endwell, New York, USA

Living In: Binghamton, New York, USA

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Reviewed: Mar. 3, 2008

I diced lamb chops and cooked it prior to stuffing the peppers. Used spagetti sauce and I think it would be better next time around with the sauce it calls for.

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COTECOTE

Cooking Level: Expert

Living In: Candia, New Hampshire, USA

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Reviewed: Feb. 21, 2008

I browned the ground meat separately and drained the fat - I'm glad I did b/c there was a lot of fat! I didn't use the tomato sauce but just cut up tomatoes and stuffed with that instead. My peppers were too large - next time I'll either use smaller peppers or split them top to bottom and stuff each separately. I also cooked the rice separately and served over rice. Last tweak, I used goat cheese instead of feta. Just a few minor changes to the recipe and we both liked it very much. A good way to have lamb!

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SFARREN

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 20, 2007

This is one of my all time favorite recipes on this site! Absolutely delicious and I have yet to make them for anyone who thinks otherwise!

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Amber Waitukaitis

Cooking Level: Expert

Home Town: Butte, Montana, USA

Living In: Sierra Vista, Arizona, USA

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Reviewed: Nov. 11, 2007

Very good, but I used a pound of lamb, 3/4 c rice and 2/3 c feta. But my 2 peppers were very big! I'm not a big lamb lover, but I really liked these.

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DECAR48

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Reviewed: Oct. 30, 2007

These were fabulous! I would include a little more feta next time, but that is just our preference...pine nuts would be good too! I cooked the lamb with the onions before stuffing the peppers. Loved the idea from a previous review about cutting the peppers in half! I made mashed potatoes and a veggie and had a wonderful meal. Thanks for the recipe.

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Kathy W.

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Glenview, Illinois, USA

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Reviewed: Jul. 10, 2007

Today I must join that irritating group of people who cannot try a recipe "as-written" before branching out with variations. I started in and discovered I was missing both dill and ground allspice, so... I sauteed the onion and added chopped tomato, and then tried to keep with the Greek seasoning: oregano and parsley. Honestly, I liked the filling until I put the tomato sauce over the top. I think next time I will either use more chopped fresh tomatoes or go for canned, diced ones instead of the tomato sauce. Anyway...it was pretty good.

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patriotizm

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Reviewed: Jul. 4, 2007

I decided to cook the lamb prior to stuffing the peppers to reduce the amount of fat from the lamb and also to keep the peppers from getting over cooked (I like them to still be a bit crispy). I only cooked them for about 20 minutes since the filling was totally cooked and warm already before stuffing into the peppers. The taste was good, but not super great. Thanks, though, for a good meal!

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Cardamum

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Feb. 13, 2007

I loved this recipe. I used left-over lamb chops, cubed, which has a little less fat than the ground lamb from the grocery, and I think also benefitted from the spices I used when broiling them. I've also added about half a pound of fresh or frozen spinach to increase the veggie content, although I'm sure this recipe is also great made just as directed. I have made this several times. It is going to be served the next time I have dinner company because it is so easy and tasty with a really distinctive flavor that gives you, as the cook, that reputation for making something special.

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Diamond Doll

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Feb. 12, 2007

I precooked the lamb, and this turned out perfect. This was incredible, definitely getting added to my regular rotation.

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iq5203

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Reviewed: Jan. 16, 2007

Awesome!! I partialy cooked the lamb and used orange and yellow peppers. teh amounts of dill and feta etc was perfect. Great greek flavour. Thank you !

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KATHY542

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Reviewed: Oct. 17, 2006

This recipe was wonderful. I loved the flavors. The sauce was more cooking liquid, though, not "smothered in sauce". But I feel the peppers could stand alone without any kind of sauce, that's how much I enjoyed them.

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