Nickel Allergy Friendly Greek-Style Stuffed Mini Peppers

Total time45 min

Prep time20 min

Cook time25 min

Nickel Allergy Friendly Greek-Style Stuffed Mini Peppers

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Ingredients

4 servings

For the peppers

18–20 mini sweet peppers (about 1 lb)
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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For the filling

1 tbsp garlic-infused oil
3 scallions, green tops only, thinly sliced
12 oz ground lamb
½ cup cooked white rice
½ tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
½ tsp ground cumin
¼ tsp ground cinnamon
¼ tsp salt
¼ tsp black pepper
2 oz feta cheese, crumbled (about ⅓ cup)
1 tbsp fresh lemon juice

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with aluminum foil.
2
Arrange the halved mini peppers cut-side up on the prepared baking sheet. Brush the insides and outer skins lightly with the olive oil.

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