Lamb Stuffed Peppers

Featured by Edward Sellers Vineyards and Wines in the Gold Wine Club.


A mixture of sautéed vegetables and herbs then baked to perfection in a bell pepper shell and topped with cheese. Pair it with a glass of your favorite Red Blend.

Yield: 6
Prep Time: 12 Minutes
Cook Time: 70 Minutes


• 1 Tbs. olive oil
• 1 medium onion, chopped
• 1 clove garlic, minced
• 6 medium green bell peppers
• 2 Tbs. chopped fresh dill
• ¾ tsp. salt
• ½ tsp. ground allspice
• ½ tsp. ground black pepper
• 1 cup cooked rice
• 8 oz. ground lamb
• 1 cup crumbled feta cheese
• 1 cup tomato sauce
• 1 cup cold water
• 1 Tbs. fresh lemon juice
• 1 tsp. white sugar


Preheat oven to 375 degrees.

Heat oil in large skillet over medium heat. Add onion and cook for 4-5 min. until just soft. Stir in garlic and cook 1-2 min. Slice tops off peppers remove seeds. Stand peppers upright in a 9x12 inch baking dish.

In a large bowl, combine sautéed onions, dill, salt, allspice and pepper. Mix in rice and lamb, and fold in feta cheese. Stuff peppers with mixture.

Mix tomato sauce with water, lemon juice, and sugar. Pour over peppers, allowing to pool in dish. Cover dish with foil. Bake peppers for 45 min. Uncover and bake 15 min. more, basting with sauce, until a meat thermometer inserted into the center of filling registers 160 degrees. Serve hot.