Tender red bell peppers filled with a savory mixture of seasoned ground lamb, toasted orzo, fresh herbs, and creamy feta, all baked to perfection and served with a rich tomato sauce. This comforting dish delivers bold Mediterranean flavors in every bite while remaining simple enough for an easy weeknight dinner.
Why You’ll Love This Recipe
• Perfect balance of hearty lamb, tender pasta, and fresh herbs
• Beautiful presentation for family dinners or guests
• Make-ahead friendly for stress-free entertaining
• Rich tomato sauce complements the savory filling
• Customizable with different cheeses and herbs
• A complete meal packed into one delicious pepper
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large red bell peppers
1 tablespoon unsalted butter
1 1/4 cups orzo pasta
3 to 4 cloves garlic, finely chopped
2 cups water
12 ounces ground lamb
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 sprigs fresh marjoram or oregano, leaves picked and chopped, or 1 1/2 teaspoons dried marjoram or oregano
2 small sprigs fresh rosemary, leaves picked and finely chopped
1/4 cup chopped fresh flat-leaf parsley
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
1 medium onion, finely chopped
2 cubanelle peppers or mild frying peppers, finely chopped
1 (28-ounce) can tomato sauce
1 cup crumbled feta cheese or goat cheese
Directions
Preheat the oven to 375°F (190°C).
Prepare the peppers by cutting off the tops and removing the seeds and membranes. Trim the bottoms slightly if needed so they stand upright. Steam the hollowed peppers over boiling water for 10 minutes until slightly tender. Transfer them to a baking dish.
In a saucepan over medium heat, melt the butter. Add the orzo and toast lightly for 2 to 3 minutes until golden. Stir in half of the chopped garlic and cook for 30 seconds. Add 2 cups of water and bring to a boil. Reduce to a simmer, cover, and cook for about 15 minutes until tender. Spread the cooked orzo onto a baking sheet to cool.
In a large mixing bowl, combine the ground lamb with the cooled orzo. Add half of the marjoram, the chopped rosemary, 2 tablespoons parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently until just combined.
Fill each pepper generously with the lamb and orzo mixture, pressing lightly to pack. Arrange them upright in a casserole dish. Drizzle about 1/4 cup olive oil over the tops, approximately 1 tablespoon per pepper.
Bake for 50 minutes to 1 hour, until the peppers are tender and the filling is fully cooked with lightly crisped edges.
While the peppers bake, heat the remaining 2 tablespoons olive oil in a saucepan over medium-high heat. Add the chopped onion, cubanelle peppers, remaining garlic, and remaining marjoram. Sauté until softened, about 5 to 7 minutes. Stir in the tomato sauce and season with additional salt and pepper to taste. Simmer gently for 10 to 15 minutes.
Serve the stuffed peppers hot with the tomato sauce spooned underneath or over the top. Finish with crumbled feta cheese and a sprinkle of remaining parsley.
Servings and timing
Servings: 4
Total time: 3 hours 5 minutes
Active time: 25 minutes
Baking time: 50 minutes to 1 hour
Variations
You can substitute ground beef or chicken for lamb if preferred. For a spicier version, add a pinch of crushed red pepper flakes to the filling. Brown rice or basmati rice can replace orzo for a gluten-free alternative. Try using goat cheese instead of feta for a creamier finish. Fresh mint can be added for a brighter herbal note.
Storage/Reheating
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate if possible.
To reheat, place the peppers in a baking dish with 1/2 cup water. Cover and warm in a 375°F oven for about 30 minutes until heated through. Uncover and bake an additional 15 to 20 minutes to allow the tops to crisp slightly. Reheat the sauce gently on the stovetop over medium-low heat.
You may also freeze fully cooked and cooled stuffed peppers for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I prepare the stuffed peppers ahead of time?
Yes, you can assemble the peppers a day in advance and refrigerate them. Bake when ready to serve.
Do I have to steam the peppers first?
Steaming ensures the peppers become tender during baking. Skipping this step may result in firmer peppers.
Can I use dried herbs instead of fresh?
Yes, dried marjoram or oregano works well. Use smaller amounts since dried herbs are more concentrated.
How do I know when the lamb is fully cooked?
The filling should reach an internal temperature of 160°F and no longer appear pink.
Can I make this recipe gluten-free?
Yes, replace the orzo with cooked rice or another gluten-free grain.
What side dishes pair well with this meal?
A simple green salad, roasted vegetables, or warm flatbread complement this dish nicely.
Can I use different colored bell peppers?
Absolutely. Yellow or orange peppers work just as well and add visual variety.
Is this recipe freezer-friendly?
Yes, once baked and cooled, the peppers can be frozen in airtight containers for up to 2 months.
Can I reduce the amount of oil?
You may slightly reduce the olive oil, but it helps keep the peppers moist and flavorful.
What cheese works best if I do not have feta?
Goat cheese, ricotta salata, or even a light sprinkle of shredded mozzarella can be used as alternatives.
Conclusion
Lamb and Rice Stuffed Peppers bring together tender vegetables, savory meat, fragrant herbs, and rich tomato sauce in one satisfying dish. Whether prepared for a cozy family dinner or a special gathering, this recipe delivers comfort, flavor, and beautiful presentation every time.
Tender red bell peppers stuffed with seasoned ground lamb, toasted orzo, fresh herbs, and creamy feta, then baked and served with a rich tomato sauce. This Mediterranean-inspired dish delivers bold, comforting flavors in a beautifully presented complete meal.
Ingredients
4 large red bell peppers
1 tablespoon unsalted butter
1 1/4 cups orzo pasta
3–4 cloves garlic, finely chopped
2 cups water
12 ounces ground lamb
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
1 medium onion, finely chopped
2 cubanelle peppers or mild frying peppers, finely chopped
1 (28-ounce) can tomato sauce
1 cup crumbled feta cheese or goat cheese
Instructions
Preheat oven to 375°F (190°C).
Cut tops off bell peppers and remove seeds and membranes. Steam peppers over boiling water for 10 minutes until slightly tender. Transfer to a baking dish.
In a saucepan, melt butter over medium heat. Add orzo and toast for 2–3 minutes until lightly golden. Stir in half the garlic and cook 30 seconds.
Add 2 cups water, bring to a boil, then reduce to a simmer. Cover and cook about 15 minutes until tender. Spread orzo on a baking sheet to cool.
In a bowl, combine ground lamb, cooled orzo, half the marjoram, rosemary, 2 tablespoons parsley, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix gently.
Fill each pepper with the lamb mixture, pressing lightly to pack. Arrange upright in casserole dish. Drizzle about 1/4 cup olive oil over tops.
Bake 50–60 minutes until peppers are tender and filling is fully cooked.
Meanwhile, heat remaining 2 tablespoons olive oil in a saucepan. Add onion, cubanelle peppers, remaining garlic, and remaining marjoram. Sauté 5–7 minutes.
Stir in tomato sauce, season to taste, and simmer 10–15 minutes.
Serve peppers hot with tomato sauce spooned underneath or over the top. Finish with crumbled feta and remaining parsley.
Notes
Substitute ground beef or chicken if preferred.
For gluten-free, replace orzo with cooked rice.
Add crushed red pepper flakes for heat.
Goat cheese can replace feta for a creamier texture.
Store refrigerated up to 3 days or freeze up to 2 months.
