Greek-Inspired Stuffed Peppers

Ingredients

• 1/2 cup long grain white rice
• cup water, or as needed
• 1/3 cup minced yellow onion
• clove garlic, minced
• teaspoon sminced fresh rosemary
• tablespoon sminced fresh parsley
• teaspoon minced fresh oregano
• teaspoon minced fresh dill
• 1/2 teaspoon ground coriander
• teaspoon kosher salt, or to taste
• 1/4 teaspoon ground black pepper, or to taste
• pound ground lamb
• green bell peppers
• 1/4 cup tzatziki sauce, or more to taste
• 1/2 cup crumbled feta cheese
• 1/2 cup chopped fresh tomatoes

Instructions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Place 1/2 cup rice in a container and cover with water. Allow to soak for the 15 or 20 minutes, and drain well.
3. Combine onion, garlic, rosemary, parsley, oregano, dill, coriander, salt, and pepper in a large bowl; stir to combine. Add ground lamb and drained rice. Using your hands, mix well until ingredients are evenly distributed.
4. Slice bell peppers in half, top to bottom, and remove membranes and seeds. Evenly divide lamb mixture amongst each of the bell pepper halves. Set stuffed peppers in a shallow baking dish.
5. Bake in the preheated oven until filling is cooked through, about 40 minutes. An instant read thermometer inserted into the filling should read 160 degrees F (71 degrees C). Allow to cool slightly, and garnish with tzatziki (see note). Sprinkle feta cheese crumbles and chopped tomatoes evenly over the stuffed peppers before serving.

Tips

Serve with optional purchased tzatziki, or make your own, ahead of time. Stir together 1 cup Greek yogurt, 1 peeled and grated cucumber (drained and gently squeezed), 1 teaspoon minced garlic, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, salt and pepper to taste; and 1 tablespoon chopped fresh dill. Refrigerate until ready to use.