Sun-Drenched Mediterranean Stuffed Peppers
Vibrant bell peppers hollowed out and generously filled with a savory mixture of herbed rice, ground lamb, sun-dried tomatoes, crumbled feta, and toasted pine nuts, then baked until the peppers are tender and their edges sweetly caramelized. A complete, colorful meal in an edible bowl.
Ingredients
- 6 large bell peppers (a mix of red, yellow, and orange)
- 1 lb ground lamb or beef
- 1 cup long-grain rice, cooked and cooled
- 1/2 cup sun-dried tomatoes (oil-packed), chopped
+ 14 more ingredients
Instructions
Preheat oven to 375 degrees F. Cut the tops off the bell peppers and remove the seeds and membranes. If the peppers don't stand upright, trim a tiny sliver off the bottom (without cutting through).
Bring a large pot of salted water to a boil. Blanch the peppers for 3 minutes to soften slightly, then drain upside down on paper towels.
Heat olive oil in a large skillet over medium-high heat. Cook the diced onion until softened, about 4 minutes. Add the ground lamb and cook, breaking it up, until browned, about 6-7 minutes. Drain any excess fat.
Add the garlic, oregano, cumin, and cinnamon to the skillet. Cook for 1 minute until fragrant. Stir in half the tomato sauce, sun-dried tomatoes, and olives. Cook for 3 minutes.
Remove from heat. Fold in the cooked rice, feta, pine nuts, parsley, and mint. Season with salt and pepper to taste.
Stand the blanched peppers upright in a baking dish. Spoon the filling generously into each pepper, mounding it slightly at the top. Pour the remaining tomato sauce and chicken stock into the bottom of the dish.
Cover tightly with foil and bake for 25 minutes. Remove the foil, top each pepper with extra crumbled feta, and bake uncovered for another 15-20 minutes until the peppers are tender and the cheese is golden.
Let rest for 5 minutes. Spoon the pan juices over the peppers before serving.
Nutrition Estimate
Per serving • Estimated by Blinner AI