Description
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
- 2 sprigs fresh marjoram or oregano, chopped (or 1 1/2 teaspoons dried)
- 2 small sprigs fresh rosemary, 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
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.
- Ensure filling reaches 160°F internal temperature.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 640 kcal
- Sugar: 10 g
- Sodium: 780 mg
- Fat: 42 g
- Saturated Fat: 14 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 85 mg
