Lamb and Feta Stuffed Peppers are a delightful fusion of flavors that is sure to impress your family and friends. The juicy lamb combined with the tangy feta cheese creates a savory filling, while the roasted peppers provide a sweet, smoky backdrop. This dish not only looks beautiful on the plate but also offers a hearty meal that is both satisfying and nutritious.
These stuffed peppers make for an excellent weeknight dinner or a standout dish for entertaining. The vibrant colors and enticing aromas will fill your kitchen, creating an inviting atmosphere. Plus, the recipe is versatile; you can swap out the lamb for beef or turkey if desired, making it adaptable to various dietary preferences.
Not only is this Lamb and Feta Stuffed Peppers recipe delicious, but it also packs a nutritional punch. Peppers are rich in vitamins, while lamb provides protein and healthy fats. Feta cheese adds a creamy texture and a burst of flavor. This dish is a perfect way to enjoy the benefits of whole foods while indulging in a rich and satisfying meal.
Ingredient List
– 4 large bell peppers (any color)
– 1 lb ground lamb
– 1 cup cooked quinoa or rice
– 1 cup crumbled feta cheese
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1 tsp cumin
– Salt and pepper, to taste
– 1 can (14.5 oz) diced tomatoes, drained
– 2 tbsp olive oil
– Fresh parsley or mint, for garnish (optional)
Instructions to Make the Recipe
1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them upright in a baking dish.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
3. Add the ground lamb to the skillet, breaking it apart with a spoon. Cook until browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
4. Stir in the cooked quinoa or rice, drained diced tomatoes, crumbled feta cheese, oregano, cumin, salt, and pepper. Mix well until all ingredients are combined.
5. Spoon the lamb and feta mixture into each prepared bell pepper, packing it gently but firmly. Fill each pepper generously until the filling is heaping.
6. Pour a little water into the bottom of the baking dish to help steam the peppers during cooking. Cover the dish with aluminum foil.
7. Bake the stuffed peppers in the preheated oven for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the tops are lightly browned.
8. Once cooked, remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with fresh parsley or mint, if desired, before serving.
Enjoy these Lamb and Feta Stuffed Peppers as a delicious main course that brings together rich flavors and vibrant colors, perfect for any occasion!
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