Recipe 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."
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medium onion, chopped
medium green bell peppers
chopped fresh dill
ground black pepper
crumbled feta cheese
fresh lemon juice
The peppers turned out very good. These peppers made with lamb were more robust in flavor then an average stuffed pepper. The garlic and onion combo added just the right touch of spicy flavor. To the onion mixture, I added a diced up hot pepper and more garlic to give it some extra flavor. We had cubed lamb handy, so we diced that up in small pieces and it worked just fine. Instead of using plain feta cheese, I used a tomato basil feta cheese. I would think that even the garlic and herb feta cheese would also be good depending on your preference. I added almost double the tomato sauce and it still was not enough for our taste. I will be adding more next time. All in all, it was a good recipe and I will be making it in the future. Thanks for the recipe.
My roommate enjoyed this more than I did but he wasn't amazed by it. Based on previous reviews I made the following changes: added a dash of Aleppo pepper, doubled the garlic and I doubled the sauce. My grocery store did not have ground lamb so I used ground turkey. I am not sure why I didn't enjoy this, but I will probably not make this again.
This was great! I added the lamb to the onion mixture and browned it; removed from heat, and folded in the feta. I used garlic and herb feta. I also used tomato soup instead of tomato sauce. There is already sugar in the soup, so I just added the lemon juice. Then baked for 30 minutes with foil cover and 15 min uncovered. The were wonderful!! Thank you! btw, I used yellow, orange, and green peppers...they worked great! I've also made this with eggplants instead of peppers...it's excellent as well. (do everything the same, just use eggplants instead)
Absolutely fabulous! My husband and I loved this. I made a few changes - instead of stuffing the whole pepper, I sliced three sweet red peppers in half lengthwise, filled them with the meat mixture (cut the amount of lamb in half, the rest of the ingredients stayed the same). Two halves is a serving for my hubby, one half is plenty for me. You must try this!
It took MUCH longer than 15 min. to prepare, and longer than 1 hr to bake. I even had the oven at a higher temp than directed. The flavor was good, lots of compliments.
This dish is DELICIOUS!!! Although using mostly the same ingredients (except for more garlic and a dash of red pepper flakes) I browned the lamb, then the onions and garlic, mixing in the spices at the end to bring out more flavor. I also blanched the bell peppers for about 5 minutes which helped reduce baking time. I mixed in a little (bottled) spaghetti sauce to bind the meat mixture before filling the peppers and then topped them off with a little more sauce and more crumbled feta. WOW!
Very tasty! I browned the ground lamb in the skillet then added the onion, and sauteed it until it was soft. I then added the garlic, pepper and dill (I only had dried dill). I had a bottle of Ragu that needed using so I added that. It was pretty sweet already, so I omitted the sugar and threw in a good slug of bottled lemon juice. When the sauce had simmered for about 45 mins, I added the cooked rice and feta (I knew the feta would be salty, so I omitted salt also). Finally, I sliced the lids off the peppers, boiled the peppers for about 10 mins. Then I stuffed them, and topped them with a little more feta. Baked them for about 25 mins. Perfect! Great recipe. Thanks so much, Taseia!
My family loved this recipe! We live in an area with many Middle Eastern and Greek restaurants -- this recipe is the real thing. Please -- don't change seasonings if you want an authentic flavor. It did take longer to prepare (about 30 minutes) and it took close to 1 hour and 20 mins to bake. However, it was well worth it!
* Percent Daily Values are based on a 2,000 calorie diet.
Lamb Feta Peppers
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 273
** Calories from Fat: 151
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