Lamb, Rice and Feta Stuffed Peppers

6 bell peppers, tops cup off

1 cup rice, cooked

2 tablespoons dill, chopped

1 teaspoon ground allspice

1 teaspoon salt

1 teaspoon pepper

2 tablespoons olive oil

1 1/2 cups bell pepper, diced

1 medium onion, diced

3 cloves garlic, chopped

1 lb ground lamb

1 cup feta cheese, crumbled

1 cup of tomato sauce

2 teaspoons sugar

Salt and pepper to taste

1 tablespoon lemon juice


1) Preheat the oven to 375.  Get out a baking dish big enough to hold 6 peppers comfortably.

2) Cut tops off of the peppers and place them in the baking dish.  Dice up tops of 4 of the 6 peppers.  Discard the remaining 2.

3) In a large bowl add the cooked rice, dill, allspice, salt and pepper.

3) In a large frying pan over medium high heat add the olive oil, onions and diced peppers.  Saute until translucent, about 8 minutes.  Add the garlic and saute briefly.  Add to the rice mixture.

4) In the same pan add the lamb and saute until just cooked through.  Remove from the heat and add to the rice mixture.  Stir it up.

5) Add the feta to the meet mixture and stir to combine.  Fill the peppers with the meat mixture and pack as best you can.

6) In a small bowl add the tomato sauce, sugar, salt, pepper and lemon juice and mix to combine.  Spoon the tomato sauce over the peppers.  Cover with aluminum foil and bake in the oven for an hour.  Remove the foil and bake for another 10 minutes.  Remove and serve immediately.


Serves 6 hungry people or 4 REALLY hungry people.