Mediterranean Stuffed Peppers
Colorful bell peppers filled with an herby rice, tomato and lamb mixture, finished with tangy feta for a bright, savory bite. Slow-baked until the peppers are tender and the top is golden, this dish balances rustic comfort with Mediterranean freshness.
4 bell pepper, tops cut off and seeds removed
3 tbsp extra-virgin olive oil
1 yellow onion, finely chopped
3 clove garlic, minced
1 lb ground lamb
1 cup long-grain rice, rinsed
1 tomato, small, diced
1 can diced tomatoes, 14 oz can
1 ½ cup chicken stock, hot
¼ cup fresh parsley, chopped
1 tsp dried oregano
2 tbsp pine nuts, toasted
4 oz feta cheese, crumbled
1 tsp salt
½ tsp black pepper, freshly ground
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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