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Lamb Stuffed Peppers with Feta<

Lamb Stuffed Peppers with Feta

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Background Info:
I often find it hard to find things to do with lamb mince - but for me, this one is always a winner!
No. of Servings:
Preparation time:
Cooking time:
1hr(s) 5min(s)
Cooking Instructions:
Preheat the oven to 190C.

Blanch the peppers for 5 minutes in boiling water. Drain, and run under cold water until cool enough to handle. Slice open at the stalk end and scoop out the seeds and pith.

Stand peppers upright in a 9x12 baking dish.

Heat the oil in a pan and cook the onion on medium heat until soft, approximately 5 minutes. Add the garlic and cook for 1 minute more.

In a large bowl, combined the cooked onion and garlic, dill, allspice, salt, and pepper. Stir to combine. Add in the lamb, olives and rice and mix well. Fold in the feta cheese, and then stuff the peppers.

In a bowl, mix the tomato sauce, water, lemon juice, and sugar. Pour 2/3 over the peppers and the rest in the base of the pan. Sprinkle the top of each pepper with the reserved crumbled feta. Cover with foil (making sure the foil doesn't touch the peppers) and bake for 50 minutes. Remove the foil, baste the peppers with the sauce from the pan, and cook for another 15 minutes, or until a meat thermometer reads 70C and the peppers are cooked.

Serve with a green salad and crusty bread.
1 tablespoon olive oil
1 medium onion, chopped
1 clove garlic, minced
6 medium green peppers
2 tablespoons chopped fresh dill
3/4 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground black pepper
170g cooked rice
225g ground lamb
150g chopped black olives
125g crumbled feta cheese, with an extra 25g for the top of the peppers
250ml tomato sauce
225ml cold water
1 tablespoon fresh lemon juice
1 teaspoon white sugar