Feta and Lamb Stuffed Capsicums

    1 hour 5 minutes

    These are stuffed capsicums with a Greek theme which incorporate lamb, risoni, spinach and feta. You could also use beef or turkey mince if you prefer.

    42 people made this

    Serves: 6 

    • 250g risoni pasta
    • 2 tablespoons olive oil
    • 1 yellow onion, chopped
    • 2 large cloves garlic, chopped
    • 700g lamb mince
    • 4 1/2 teaspoons dried oregano
    • 1 tablespoon dried basil
    • salt and pepper to taste
    • 450g frozen chopped spinach, thawed and drained
    • 2 tomatoes, diced
    • 180g tomato paste
    • 220g crumbled feta cheese
    • 6 large green or red capsicums - tops removed and seeded
    • 2 tablespoons olive oil

    Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

    1. Bring a pot of lightly salted water to a boil over high heat. Cook the risoni in the boiling water uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
    2. Heat 2 tablespoons olive oil in a large frypan over medium high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 1 minute. Crumble the lamb mince into the mixture; season with the oregano, basil and salt and pepper. Continue cooking until the lamb is completely browned, 7 to 10 minutes. Remove from heat. Stir the risoni, spinach, tomatoes, tomato paste and feta cheese into the lamb mixture until evenly incorporated.
    3. Evenly rub the outside of the capsicums and the tops with 2 tablespoons olive oil. Season with salt and pepper. Arrange in a baking dish large enough to accommodate all of them standing upright. Fill the capsicums with the lamb mixture and replace the tops.
    4. Roast in the preheated oven until the capsicums begin to brown, 30 to 40 minutes.

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    Reviews and Ratings
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    Reviews in English (25)


    My husband loves Greek food so I thought he would love this, but when I asked his input he suggested rating it only 4 stars! His reason was now that he has been eating goat cheese rather than feta on his salads everyday, he has developed a preference for goat cheese and didn't care for the feta. I prefer feta and think most people do, so I won't deduct a star for that! I absolutely LOVED this so I overruled and gave it 5 stars. Also, I normally don't eat lamb because I didn't think I liked it, but I DID use it in this and it was awesome! Don't automatically substitute beef if you're not familiar with lamb! Try it in this recipe, the flavors go great together!  -  15 Oct 2010  (Review from Allrecipes USA and Canada)


    Absolutely delicious and REALLY filling. I was looking for a new take on a stuffed pepper recipe, and this was it. The only thing that I would change is a little more basil, a little less oregano. But, if you are looking for a delicious all-in-one dinner, this is it. I also had a salad on the side, and it was way too much food... the pepper is all you need!  -  26 Oct 2009  (Review from Allrecipes USA and Canada)


    I used orange peppers, substituted brown rice for the orzo pasta, used 5 cups of fresh spinach and beef for the lamb. It was soooooo delicious that I'll be making this again.  -  18 May 2010  (Review from Allrecipes USA and Canada)