Rice Free Greek-Style Stuffed Mini Peppers
Total time45 min
Prep time20 min
Cook time25 min
4.8(11)
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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
- ½ cup cooked white rice
Chef's tipUse cooked cauliflower rice 1:1 in place of cooked rice; sauté it briefly so it stays fluffy, not wet. - ½ tsp dried oregano
- 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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