Mediterranean Stuffed Peppers

Mediterranean Stuffed Peppers
Stuffed peppers - Burpee GardeningStuffed peppers - Burpee Gardening

‘Supreme’ Sweet Peppers are the perfect vessel for stuffing.

This hearty, flavorful dish is great on its own or lean into its Greek roots and accompany with a dollop of Tzatziki. Serves 4 as a main dish.


  • ¾ cup long grain rice
  • 4 ‘Supreme’ sweet peppers
  • 1 large egg
  • 1/3 cup chicken stock
  • 1 ¼ lb. ground lamb
  • 2 cloves garlic, minced
  • ½ small yellow onion, minced
  • ¾ cup golden raisins, coarsely chopped
  • ½ cup toasted pine nuts
  • 1/3 cup chopped fresh oregano and mint
  • 6 ounces feta cheese, crumbled
  • 1 ¼ Tbs Kosher salt
  • ½ t. fresh ground black pepper
  • 2 ½ Tbs olive oil


  1. Bring medium or 3-quart pot of salted water to a boil. Stir in rice and cook like pasta (continue to boil and stir), about 8 minutes or until al dente. Drain and rinse with cold water. Set aside for stuffing.
  2. Preheat oven to 375°
  3. Core and deseed peppers. Be careful when coring; this is a wide, more shallow pepper; you don’t want to cut through the bottom.
  4. In small bowl, beat egg with chicken stock to combine. Set aside.
  5. In a large bowl gently combine cooled rice, lamb, garlic, onion, raisins, pine nuts, herbs, cheese, egg mixture, salt and pepper.
  6. Stuff peppers to slightly mound on top. Place in a 9 x 13 baking dish or large cast iron pan. Brush with olive oil. Roast in middle of over for 50 - 60 minutes or until, slightly browned and thermometer inserted in center reads 160° F. Baste with pan drippings.

Optionally, serve with a dollop of tzatziki.

January 16, 2024
©2023 W.Atlee Burpee & Co