Description
A high-protein, flavorful weeknight dinner featuring bell peppers stuffed with a savory mixture of ground lamb, rice, feta cheese, and fresh herbs like mint and parsley.
Ingredients
Scale
- 6 large bell peppers (any color)
- 2 tablespoons olive oil
- 1 pound ground lamb (80/20 lean-to-fat ratio)
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 1 cup uncooked long-grain white rice
- 1/2 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1 cup feta cheese, crumbled
- 1 large egg
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Wash bell peppers, cut off tops, and remove seeds and membranes. Slice a tiny bit off the bottom if needed so they sit flat.
- Cook rice according to package instructions (usually 1 cup rice to 2 cups water) for 15-18 minutes. Fluff with a fork and let cool slightly.
- Heat olive oil in a large skillet over medium-high heat. Add ground lamb and cook for 5-6 minutes until browned, breaking it up with a spoon. Drain excess fat if desired.
- Add diced onion to the skillet and cook for 2 minutes until soft. Add minced garlic and oregano, cooking for 1 more minute until fragrant. Remove from heat.
- In a large bowl, combine cooked rice, lamb mixture, parsley, mint, feta cheese, egg, and lemon juice. Mix well and adjust salt and pepper to taste.
- Place peppers in a 9×13 inch baking dish. Pack the filling mixture firmly into each pepper.
- Cover the dish with foil and bake for 20 minutes. Remove foil and bake for another 5-10 minutes until peppers are tender and tops are golden.
- Let cool for 5 minutes before serving. Garnish with extra parsley and lemon wedges.
Notes
Pack the filling tightly to prevent it from falling out during baking. If using brown rice, par-cook it first. These can be made ahead and refrigerated for up to 24 hours before baking. They also freeze well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Greek
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 480
- Sugar: 8
- Sodium: 680
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 38
- Fiber: 4
- Protein: 35
Keywords: Greek stuffed peppers, lamb dinner, high protein meal, healthy weeknight dinner, stuffed peppers recipe, Mediterranean food