Mediterranean Stuffed Peppers

Stuffed peppers are one of my favorite weekend dishes to make. They are really easy, straightforward, and perfect to bring leftovers to work because the stuffing is even better the next day. I like to make my stuffed peppers with lamb or ground turkey. I usually opt for lamb because rosemary, lamb, and feta just go so well together.

Makes 3-4 stuffed peppers.


  • 1 pack of ground lamb or ground turkey
  • 1 chopped yellow onion
  • 1 chopped green pepper
  • 1 cup of frozen peas
  • 2 TBSP olive oil
  • 1/2 cup of crumbled feta cheese
  • 1 can of drained diced tomatoes
  • 1/2 jalepeno
  • 1/2 cup of chopped fresh cilantro
  • 1 TBSP of chopped fresh rosemary
  • 1 TBSP dried oregano
  • 1 TBSP dried basil
  • 1 cup of long grain rice
  • 1 large pot of boiling water, 1 medium size pan, 1 large size pan, 1 baking tray


  1. Turn oven on to 350 degrees
  2. Cut the tops of the lids off of the peppers and remove seeds and membranes.
  3. In a large pot, boil water and add peppers. Cover lid and let boil until fork tender. You want them to remain a little stiff for when you finish them in the oven later.
  4. Once the peppers are finished, drain and set aside. Boil water again and cook rice.
  5. While rice is cooking, in the medium pan, add ground lamb and cook until cooked all the way through.
  6. In a large size pan, heat olive oil and add the chopped green pepper and let cook for 5-8 minutes. Add spices (cilantro, rosemary, oregano, basil, salt&pepper to taste). Add the onion and stir until translucent.
  7. Add the cooked lamb to the pan, along with the diced tomatoes, and feta cheese. Stir to combine
  8. Once the rice is done cooking, drain, and add to the large pan. Stir to combine.
  9. Turn off heat, and stuff each pepper with mixture from the large pan. Put each pepper on a lined baking tray or deep dish. Place the top of the pepper, which was removed, on each pepper and cover the dish with tinfoil. Bake for 10 minutes in 350 degrees oven.
  10. Remove from heat and serve with a side of extra “stuffing” from the large pan.



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