Recipes Main Dishes Stuffed Stuffed Bell Pepper Recipes Greek-Inspired Stuffed Peppers 3.0 (2) 2 Reviews 2 Photos Ground lamb is the main component for these Greek-inspired stuffed peppers. Add some rice and some traditional Greek flavors like onion, garlic, and fresh herbs to the bell pepper "boats". Garnish with feta cheese crumbles, chopped tomatoes, and tzatziki for a colorful and delicious main course. We like this with buttery new potatoes with leeks and parsley, and a green vegetable or salad. Add a hearty bread, if you aren't counting carbs! Submitted by Bibi Updated on January 12, 2022 Save Rate Print Share Close Add Photo Prep Time: 25 mins Cook Time: 40 mins Additional Time: 15 mins Total Time: 1 hr 20 mins Servings: 4 Yield: 4 stuffed peppers Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings ½ cup long grain white rice 1 cup water, or as needed ⅓ cup minced yellow onion 1 clove garlic, minced 2 teaspoons minced fresh rosemary 2 tablespoons minced fresh parsley 1 teaspoon minced fresh oregano 1 teaspoon minced fresh dill ½ teaspoon ground coriander 1 teaspoon kosher salt, or to taste ¼ teaspoon ground black pepper, or to taste 1 pound ground lamb 2 green bell peppers ¼ cup tzatziki sauce, or more to taste ½ cup crumbled feta cheese ½ cup chopped fresh tomatoes Directions Preheat the oven to 375 degrees F (190 degrees C). Place 1/2 cup rice in a container and cover with water. Allow to soak for the 15 or 20 minutes, and drain well. Combine onion, garlic, rosemary, parsley, oregano, dill, coriander, salt, and pepper in a large bowl; stir to combine. Add ground lamb and drained rice. Using your hands, mix well until ingredients are evenly distributed. Slice bell peppers in half, top to bottom, and remove membranes and seeds. Evenly divide lamb mixture amongst each of the bell pepper halves. Set stuffed peppers in a shallow baking dish. Bake in the preheated oven until filling is cooked through, about 40 minutes. An instant-read thermometer inserted into the filling should read 160 degrees F (71 degrees C). Allow to cool slightly, and garnish with tzatziki (see note). Sprinkle feta cheese crumbles and chopped tomatoes evenly over the stuffed peppers before serving. Cook's Note: Serve with optional purchased tzatziki, or make your own, ahead of time. Stir together 1 cup Greek yogurt, 1 peeled and grated cucumber (drained and gently squeezed), 1 teaspoon minced garlic, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, salt and pepper to taste; and 1 tablespoon chopped fresh dill. Refrigerate until ready to use. I Made It Print Nutrition Facts (per serving) 396 Calories 32g Fat 26g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 396 % Daily Value * Total Fat 32g 41% Saturated Fat 9g 47% Cholesterol 93mg 31% Sodium 293mg 13% Total Carbohydrate 26g 9% Dietary Fiber 2g 8% Total Sugars 4g Protein 25g 50% Vitamin C 55mg 61% Calcium 138mg 11% Iron 3mg 17% Potassium 501mg 11% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.