Greek Stuffed Peppers with Lamb and Feta
Shortly after my husband and I were married he confessed his childhood love affair with lamb. Although I grew up in a “meat and potatoes” family, lamb had never touched my lips and so I balked when he requested I include more of this other red meat in our diet.
All that came to mind was the snarky childhood rhyme:
Mary had a little lamb, little lamb, little lamb
Mary had a little lamb…
…and a side of mashed potatoes.
All snarky aside, lamb is a wonderful, lower-fat substitute for beef with great health benefits.
It’s a complete protein while also a valuable source of vitamins and minerals, particularly the energy-inducing B vitamins, niacin, zinc, as well as iron. Keep in mind these nutrients are at their highest amounts in grass-fed lamb.
Lamb is also known for it’s rich supply of conjugated linoleic acid (CLA), which has anti-cancer abilities as well as anti-inflammatory properties. Interestingly enough, grazed animals have from 3-5 times more CLA than their grain-fed counterparts. (Source 1, Source 2)
When shopping for ground lamb be sure you only buy organic, 100% grass-fed lamb. Look for pink meat with clean, white fat; any other color scheme should have you suspicious of quality and freshness.
I love purchasing a large amount of organic peppers when they’re reduced for quick-sale at my local grocery. Even if they are a bit on the soft side I can easily halve them, scoop out the seeds, and then freeze the halves for a future recipe.
If you happen to have the time, though, you can take your abundance of pepper halves and completely stuff them and freeze them for later. Simply remove them from the freezer and bake them in a 425F oven for 20 minutes before continuing with the baking instructions included in the recipe.
- 2 lbs grass-fed ground lamb
- 1 onion, chopped finely
- 4 cloves of garlic, pressed
- 2 T. dried red clover or dried nettle leaf
- 1 T. dried parsley (or 3 T. fresh)
- 1 t. crushed red pepper
- 1 t. oregano
- 1 t. salt
- 28 oz crushed organic tomatoes
- 4 oz feta cheese, crumbled
- 1/4 cup pitted kalamata olives, chopped
- 8 sweet bell peppers, halved, seeds removed
- 1. Preheat oven to 400F.
- 2. Place lamb in a large bowl and break up with a fork.
- 3. Add onion, garlic, herbs & spices, salt, crushed tomatoes, cheese and olives. Mix gently to combine.
- 4. Lay pepper halves into (2) 9 X 13 inch baking dishes.
- 5. Fill each half with the lamb mixture.
- 6. Bake for 40 minutes or until cooked thoroughly.
- If you wish to cut back on the amount of meat in this recipe, you can always replace 1 lb of the lamb for 1 1/2 cups of cooked brown rice or quinoa.