Can I replace the orzo with something else?

Absolutely! No orzo (Greek pasta) at home? No stress. You can make this recipe just as well with rice, bulgur, couscous, or another small type of pasta. Just make sure to cook the rice or pasta al dente before arranging everything in the baking dish.

Which minced meat is best to use for stuffed bell peppers with feta?

In this recipe, I use a flavorful mix of lamb mince and merguez sausages for that delicious, spicy touch. Do you prefer a milder variant? Then you can easily replace the lamb mince and merguez with veal or half-and-half minced meat.

Can I prepare this stuffed bell pepper recipe in advance?

Absolutely, super handy for busy weekdays! You can fully stuff the peppers and cook the orzo. Store the dish covered in the refrigerator. When you're ready to eat, you just need to pop the baking dish in the oven for 30 to 35 minutes. Just warm it up and enjoy!

Stuffed point peppers with merguez and feta

Name: Stuffed point peppers with merguez and feta
Cook time: 1 min
Total time: 1 min
Yield: 4P
Ingredients: 8 large bell peppers, plus 1 extra (optional); 400 g lamb mince; 1 finely chopped onion; 2 cloves finely chopped garlic; 0.5 bunch of parsley; 200 g feta; 400 g merguez sausages; 450 grams of orzo (Greek pasta); 1 teaspoon ground cinnamon; 1 teaspoon crushed cumin seeds; 1 handful of roasted pine nuts; 1 tablespoon of raisins; 0.5 bunch of dill, finely chopped; 4 tablespoons of Greek yogurt; extra dill for finishing

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Next Level

Are you looking for a delicious, heartwarming oven dish that the whole family will love? Then this stuffed bell pepper recipe is really for you. We take the classic and elevate it to a next level flavor bomb! The combination of sweet, soft bell peppers with spicy lamb mince, juicy merguez, creamy feta, and Greek orzo is truly to die for. A pinch of cinnamon and cumin brings that lovely Southern vibe straight to your kitchen.

Ingredients

What do you need?

Quantity: 4P

STUFFED PEPPERS
8 large bell peppers, plus 1 extra (optional)
400 g lamb mince
1 finely chopped onion
2 cloves finely chopped garlic
0.5 bunch of parsley
200 g feta
400 g merguez sausages
450 grams of orzo (Greek pasta)
1 teaspoon ground cinnamon
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 TOUCH
0.5 bunch of dill, finely chopped
4 tablespoons of Greek yogurt
extra dill for finishing

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

1 handful of roasted pine nuts
1 tablespoon of raisins

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

Preparation method

How do you make this?

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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.