Name: Lamb and Feta Stuffed Peppers
Total time: 1 h 10 min
Cuisine: Greek
Ingredients: 4 large red peppers, halved lengthways, seeds removed; 1 tbsp olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 500g lamb mince; 1 courgette, coarsely grated; 1 tsp ground cumin; 0.5 tsp ground cinnamon; 1 tsp dried oregano; 2 tbsp tomato purée; 200g tinned chopped tomatoes; 100g feta, crumbled; 15g fresh mint, chopped; 0.5 tsp salt; 0.5 tsp black pepper

Lamb and Feta Stuffed Peppers

Sweet roasted pepper halves filled with spiced lamb, tomato, mint and salty feta, no rice needed.

Time1 hr 10

LevelEasy

Costabout £2.60 a head

Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

528kcal
18.7gcarbs
11.7gof which sugars
36.4gfat
16.9gsaturates
32.8gprotein
6.4gfibre
1.6gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

4 servings

Method

1
Heat the oven to 200°C (180°C fan). Lay the pepper halves cut side up in a large roasting tin and roast for 15 minutes, to start softening them.
15 min
2
Meanwhile, heat the oil in a large frying pan over a medium heat. Cook the onion for 5 minutes until soft, adding the garlic for the last minute.
3
Turn the heat up, add the lamb and brown it for 6 to 8 minutes, breaking it up, until no pink remains. Spoon off any extra fat.
4
Stir in the courgette, cumin, cinnamon, oregano, tomato purée, salt and pepper and cook for 2 minutes. Add the tomatoes and simmer for 8 minutes, until thick with no pools of liquid.
8 min
5
Off the heat, stir in half the feta and half the mint. Spoon the filling into the pepper halves, piling it high.
6
Scatter over the rest of the feta and bake for 25 minutes, until the peppers are tender and the tops are golden. Scatter over the remaining mint to serve.
25 min