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Greek Stuffed Peppers
Capsicums filled with rice, lamb mince, tomato, feta and herbs. Mixing the raw rice with tomato before it goes into the peppers lets it properly absorb liquid and cook through during the bake instead of staying hard.
Total time
70 min
Prep
20 min
Cook
50 min
Difficulty
medium
Cuisine
Greek
Ingredients
6capsicums, tops cut off and seeds removed
300glamb mince
200gcooked long grain rice
400gtinned crushed tomatoes
100gfeta, crumbled
1onion, diced
3 clovesgarlic
1 tspcinnamon
1 tsporegano
3 tbspolive oil
fresh parsleyto garnish
Instructions
1
Fry onion and garlic. Add lamb. Brown.
2
Add half the tomatoes, rice, cinnamon, oregano and feta.
3
Fill capsicums.
4
Place in a baking dish. Pour remaining tomatoes around.
5
Drizzle with olive oil.
6
Bake at 180°C for 45 minutes.
7
Garnish with parsley.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
524
Protein
26.9g
Fat
31.1g
Carbs
33.9g
Fiber
6.3g
Sodium
298mg
Reviews
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