Lamb and feta stuffed capsicums

    Lamb and feta stuffed capsicums

    (96)
    19saves
    1hour30min


    95 people made this

    Since I am Greek, I have learned many good Greek recipes over the years! This is one of my favorites. It's a savoury combination of lamb, rice and feta cheese stuffed into capsicums and smothered with tomato sauce.

    Ingredients
    Serves: 6 

    • 1 tablespoon olive oil
    • 1 medium onion, chopped
    • 1 clove garlic, minced
    • 6 medium green capsicums
    • 2 tablespoons chopped fresh oregano
    • 3/4 teaspoon salt
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon ground black pepper
    • 1 cup cooked rice
    • 250g lamb mince
    • 150g crumbled feta cheese
    • 300g passata or tomato puree
    • 1 cup (250ml) cold water
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon white sugar

    Directions
    Preparation:15min  ›  Cook:1hour15min  ›  Ready in:1hour30min 

    1. Preheat oven to 190 degrees C.
    2. Heat oil in a medium frypan over medium heat, add onion and cook for four minutes until soft. Stir in garlic and cook one minute.
    3. Slice tops evenly off the capsicums and remove seeds. Stand the capsicums upright in a 23x30cm baking dish.
    4. In large bowl, combine onion mixture, dill, salt, allspice and pepper. Mix in rice and lamb, fold in feta cheese. Stuff the capsicums with the mixture.
    5. Mix tomato sauce with water, lemon juice and sugar. Pour half over the capsicums, and half over bottom of dish. Cover with foil.
    6. Bake in the preheated oven for 45 minutes. Uncover and continue baking 15 minutes, basting occasionally with sauce.
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    Reviews and Ratings
    Global Ratings:
    (96)

    Reviews in English (96)

    by
    91

    This recipe looks exactly what I am after but can I just ask, do I need to brown the lamb mince before stuffing the peppers?  -  09 Oct 2013  (Review from Allrecipes UK & Ireland)

    by
    29

    The peppers turned out very good. These peppers made with lamb were more robust in flavor then an average stuffed pepper. The garlic and onion combo added just the right touch of spicy flavor. To the onion mixture, I added a diced up hot pepper and more garlic to give it some extra flavor. We had cubed lamb handy, so we diced that up in small pieces and it worked just fine. Instead of using plain feta cheese, I used a tomato basil feta cheese. I would think that even the garlic and herb feta cheese would also be good depending on your preference. I added almost double the tomato sauce and it still was not enough for our taste. I will be adding more next time. All in all, it was a good recipe and I will be making it in the future. Thanks for the recipe.  -  20 Nov 2002  (Review from Allrecipes USA and Canada)

    by
    21

    My roommate enjoyed this more than I did but he wasn't amazed by it. Based on previous reviews I made the following changes: added a dash of Aleppo pepper, doubled the garlic and I doubled the sauce. My grocery store did not have ground lamb so I used ground turkey. I am not sure why I didn't enjoy this, but I will probably not make this again.  -  21 Jul 2004  (Review from Allrecipes USA and Canada)

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