Pregnancy Friendly Greek-Style Stuffed Mini Peppers
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Learn more →Ingredients
4 servings
For the peppers
- 18–20 mini sweet peppers (about 1 lb)
- 1 tbsp olive oil
For the filling
- 1 tbsp garlic-infused oil
- 3 scallions, green tops only, thinly sliced
- 12 oz ground lamb
Ingredient noteCook all meat thoroughly when pregnant.
- ½ cup cooked white rice
- ½ tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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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