Ingredients:

  • 4 large bell peppers (any colour), halved lengthwise and seeds removed
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound ground lamb (or beef)
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • ½ cup cooked rice (long-grain or basmati)
  • ½ cup pitted Kalamata olives, chopped
  • ½ cup sun-dried tomatoes, oil-packed, drained and chopped
  • ½ cup crumbled feta cheese
  • ¼ cup chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • 1 (14.5 ounce) can of tomato sauce
  • Grated cheese for topping (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Halve peppers lengthwise, remove seeds and membranes. Drizzle with olive oil, season with salt and pepper. Arrange in baking dish.
  2. Heat olive oil in skillet over medium heat. Add onion and cook until softened. Add garlic and cook until fragrant.
  3. Add ground lamb (or beef) to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  4. Stir in oregano, basil, and red pepper flakes (if using). Add diced tomatoes (undrained) and bring to a simmer.
  5. Remove skillet from heat. Stir in cooked rice, olives, sun-dried tomatoes, feta cheese, and parsley. Season with salt and pepper to taste.
  6. Spoon the filling evenly into the pepper halves, packing it down gently.
  7. Pour tomato sauce over and around the peppers
  8. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes, or until the peppers are tender and the filling is heated through. If using, top with the grated cheese for the last 5 minutes of baking.
  9. Let the peppers rest for a few minutes before serving.