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Lamb & Feta Stuffed Peppers

When suggesting this for our face off this week, I figured making these would be a task for a Sunday. Since I feel that Sundays should be reserved for making slow cook meals and football, I thought these would be perfect.

Just so you know, making stuffed peppers is pretty easy. Boiling the peppers before baking ensured they were nice and soft, and the lamb and rice filling was on point. Having a bit of feta cheese melted in the filling, doesn’t hurt either. And now that I’ve got the stuffed peppers process down, there will be more variation coming out of my kitchen in the near future.

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Lamb & Feta Stuffed Peppers

1lb ground lamb
1 medium while or yellow onion
2-3 garlic cloves
2 tbsp olive oil
5-6 bell peppers, any color, tops cut off and seeds removed
1 1/2 c cooked brown rice
1 tbsp dried basil
1 c diced tomatoes, drained
1 small can of sliced black olives
1/2 c feta, crumbled, plus more for topping

Bring a large pot of a water to a boil, and salt generously. Submerge the peppers in the boiling water for about 3 minutes, and then remove and drain. Set aside.

Heat the oven to 350. In a large sauce pan, heat the olive oil over medium high heat, until it turns glossy. Add the onions, cook for about 3 minutes, untill softened, add the garlic and cook for another minute. Add the ground lamb to the pan, cook until no more pink is visiable, then remove from heat.

In a large mixing bowl, combine the meat and onion mixture, rice, basil, tomotes, feta, and olives. Mix and season with salt and pepper. Place the peppers in a glass baking dish, cut side up and spoon in the lamb and rice mixture. Once filled, drizzle the mixture with a bit of olive oil, add 1/4 c of water to the bottom of the baking dish, and cook for 50-55 minutes. Sprinkle with a bit more feta and serve.


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