Lamb Feta Peppers

Recipe View Preheat oven to 375 degrees F (190 degrees C). (5 minutes)

Recipe View Heat olive oil in a medium skillet over medium heat. Add chopped onion and cook until softened (about 4 minutes). Stir in minced garlic and cook for one minute until fragrant. (5 minutes)

Recipe View Carefully slice the tops off the green bell peppers and remove the seeds and membranes. Stand the peppers upright in a 9x12-inch baking dish. (10 minutes)

Recipe View In a large bowl, combine the onion mixture with fresh dill, salt, allspice, and black pepper. Mix in the cooked rice and ground lamb, then gently fold in the crumbled feta cheese. (10 minutes)

Recipe View Generously stuff each bell pepper with the lamb and feta mixture. Pack it in firmly, but don't overstuff. (15 minutes)

Recipe View In a separate bowl, whisk together the tomato sauce, cold water, fresh lemon juice, and white sugar. Pour half of the sauce evenly over the stuffed peppers, and the remaining half over the bottom of the baking dish. (5 minutes)

Recipe View Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 45 minutes. (45 minutes)

Recipe View Remove the foil and continue baking for an additional 15 minutes, basting the peppers occasionally with the sauce from the bottom of the dish. Bake until a meat thermometer inserted into the center of the filling reads 160 degrees F (70 degrees C). (15 minutes)

Recipe View Let the peppers rest for 5-10 minutes before serving.