Stuffed point peppers with merguez and feta

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Stuffed point peppers with lamb mince, feta, and orzo: a flavorful and simple oven dish, ready in less than an hour.

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Ingredients

What do you need?

Quantity: 4P

STUFFED PEPPERS
8 large point peppers, plus 1 extra (optional)
400 g lamb mince
1 finely chopped onion
2 cloves of finely chopped garlic
0.5 bunch of parsley
200 g feta
400 g merguez sausage
450 grams of orzo (Greek pasta)
1 teaspoon cinnamon powder
1 teaspoon crushed cumin seeds

You can optionally add this if you like it, I find this very very tasty 😊
1 handful of roasted pine nuts
1 tablespoon of raisins

FINISHING
0.5 bunch of dill, finely chopped
4 tablespoons of Greek yogurt
extra dill for finishing

You can optionally add this if you like it, I find this very very tasty 😊
1 handful of roasted pine nuts
1 tablespoon of raisins

FINISHING
0.5 bunch of dill, finely chopped
4 tablespoons of Greek yogurt
extra dill for finishing

Preparation method

How do you make this?

Preheat the oven to 195 °C.

Heat the peppers for 2 minutes on a plate in the microwave. This makes them a bit more flexible and allows you to remove the seeds more easily.

Make a slit at the top of the peppers, pull them open a bit, and remove the seed pods.

Put the minced meat in a large mixing bowl and mix in the onion, garlic, parsley, and optionally the pine nuts, raisins, and one finely chopped pepper. Crumble the feta over it. Season with cinnamon powder and cumin seeds. Mix everything well and divide the meat mixture among the peppers. Cook the orzo al dente according to the package instructions. Spread it in a baking dish and place the peppers on top. Bake for 30 to 35 minutes in the oven at 195 °C until they are nicely colored.

Mix the finely chopped dill into the Greek yogurt. Season with pepper and salt and finish the dish with this along with some extra sprigs of dill.

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