Greek-Inspired Stuffed Peppers
Description
These Greek-inspired stuffed peppers are filled with ground lamb, rice, herbs, and topped with feta cheese, tomatoes, and tzatziki.
Ingredients
•
1/2 cup long grain white rice
•
1 cup water, or as needed
•
1/3 cup minced yellow onion
•
1 clove garlic, minced
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2 teaspoons minced fresh rosemary
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2 tablespoons minced fresh parsley
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1 teaspoon minced fresh oregano
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1 teaspoon minced fresh dill
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1/2 teaspoon ground coriander
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1 teaspoon kosher salt, or to taste
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1/4 teaspoon ground black pepper, or to taste
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1 pound ground lamb
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2 green bell peppers
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1/4 cup tzatziki sauce, or more to taste
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1/2 cup crumbled feta cheese
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1/2 cup chopped fresh tomatoes
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
Place 1/2 cup rice in a container and cover with water. Allow to soak for the 15 or 20 minutes, and drain well.
3
Combine onion, garlic, rosemary, parsley, oregano, dill, coriander, salt, and pepper in a large bowl; stir to combine. Add ground lamb and drained rice. Using your hands, mix well until ingredients are evenly distributed.
4
Slice bell peppers in half, top to bottom, and remove membranes and seeds. Evenly divide lamb mixture amongst each of the bell pepper halves. Set stuffed peppers in a shallow baking dish.
5
Bake in the preheated oven until filling is cooked through, about 40 minutes. An instant-read thermometer inserted into the filling should read 160 degrees F (71 degrees C). Allow to cool slightly, and garnish with tzatziki (see note). Sprinkle feta cheese crumbles and chopped tomatoes evenly over the stuffed peppers before serving.