Sunny's Simple Rice and Lamb Stuffed Peppers
- Difficulty: Easy
- Servings: 8
- Nutritional Info Per Serving (1 of 8): Calories 454, Total Fat 19 g, Saturated Fat 7 g, Carbohydrates 52 g, Dietary Fiber 6 g, Sugar 4 g, Protein 21 g, Cholesterol 47 mg, Sodium 475 mg
- Total Time: 1 hour 15 minutes
- Active Time: 25 minutes
Imagine wowing your guests with vibrant, flavor-packed stuffed peppers that are budget-friendly and a total breeze to make. This crowd-pleasing dish stretches premium ground lamb with hearty rice, fresh herbs, and creamy feta, all baked to perfection. Save even more time with quick microwavable grains, and elevate each bite with a zesty lemon squeeze and silky tahini drizzleyour table will thank you!
Ingredients
Peppers:
- 4 medium bell peppers in red, yellow, and orange, halved lengthwise from stem to tip, seeds and ribs removed
- Kosher salt and freshly ground black pepper, to taste
Meat:
- 2 tablespoons olive oil
- 1 pound ground lamb (beef or dark meat chicken can substitute)
- 2 teaspoons zaatar seasoning
- 1 teaspoon kosher salt
- Freshly cracked black pepper, to taste
Rice Mixture:
- Two 8.8-ounce pouches of microwaveable wild rice blend, prepared following package instructions
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese
- 1/4 cup whole-fat Greek yogurt
To Serve:
- Lemon wedges for squeezing over
- Tahini, for drizzling
Special Equipment:
- Nonstick aluminum foil
Instructions
- Preheat your oven to 350F (175C).
- Line the base of a 9-by-13-inch baking dish with nonstick aluminum foil. Nestle the pepper halves, cut-side up, into the dish. Lightly season the inside of each pepper with salt and pepper.
- Heat olive oil in a large saut pan over medium heat. Add ground lamb, zaatar, kosher salt, and black pepper. Break up the meat with a wooden spoon while cooking until browned and fully cooked, about 7 to 8 minutes.
- Mix the cooked rice into the lamb mixture, then fold in cilantro, mint, parsley, feta, and Greek yogurt until well combined.
- Stuff the pepper halves evenly with the rice and lamb filling. Cover with aluminum foil tightly and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes uncovered, allowing the tops to brown slightly.
- Take the peppers out of the oven, finish with a squeeze of fresh lemon juice and a drizzle of tahini before serving.
