Spicy Feta and Lamb 'Spanakopita' Stuffed Peppers

Instructions

1. 1

   Preheat oven to 375°F (190°C). Cut the tops off the bell peppers, remove the seeds and membranes, and set the tops aside.

2. 2

   Finely chop the onion and mince the garlic. Chop the fresh dill and parsley.

   ~5 min
3. 3

   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.

   ~7 min
4. 4

   Add the ground lamb to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat.

   ~8 min
5. 5

   Stir in the minced garlic, red pepper flakes, dried oregano, tomato paste, salt, and black pepper. Cook for another 1-2 minutes until fragrant.

   ~2 min
6. 6

   In a medium bowl, crumble the feta cheese. Add the cooked lamb mixture, chopped dill, and parsley to the bowl. Mix well to combine.

   ~3 min
7. 7

   Spoon the feta and lamb mixture evenly into the prepared bell peppers. Place the stuffed peppers in a baking dish.

   ~5 min
8. 8

   Pour about 1/2 cup of water into the bottom of the baking dish to help steam the peppers. Cover the baking dish with aluminum foil.

   ~2 min
9. 9

   Bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the peppers are tender and the filling is heated through. Drizzle with remaining olive oil before serving.

   ~50 min