Ingredients
4
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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 396
- Carbohydrate: 26g
- Fat: 32g
- Fiber: 2g
- Protein: 25g
- Sugar: 4g
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