Lamb and feta stuffed capsicums

    Lamb and feta stuffed capsicums


    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.

    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

    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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