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Preheat oven to 230 C / 450 F.
Heat olive oil in a pan over medium heat. Add diced onion and saute until soft then add minced garlic. Continue cooking for a minute or so until garlic is fragrant then turn off the heat and let cool.
In a medium to a large mixing bowl, combine together lamb, paprika, oregano, mint, rosemary, black pepper, sea salt, sauteed onion and garlic, cooked white rice, and egg. Mix until everything is evenly dispersed.
Wash and dry bell peppers. Using a sharp knife cut the very top tips off. Scrape out the core and seeds inside. Discard both the tops, core and seeds.
Cut the cleaned bell peppers in half. If you are using bell peppers that are particularly short and fat, just leave them as they are and do not cut in half.
Fill hollowed-out peppers with lamb mixture and play in an oven dish or baking tray.
Cover with passata or whichever tomato sauce you prefer.
Place in the oven and bake covered for 30-45 minutes. You will know when the peppers are done when the filling bounces back when pressed upon and the bell peppers have softened but not so much that they have lost their shape and fall apart.
Let rest for 5-10 minutes before serving. Sprinkle with crumbled feta (optional) on top as a garnish.