• 3 large green peppers
  • 200g minced lamb
  • 1 chopped onion
  • 1 can chopped tomatoes, drained
  • Spinach
  • 1 handful risotto rice
  • 2 tablespoons oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Feta


35 mins prep, 30 mins baking




  1. Halve and seed peppers, boil for 3-5 minutes. Drain and rinse in cold water, dry with paper towels
  2. Heat oven to 180C
  3. Fry onion and lamb until brown
  4. Stir in tomatoes, spinach, risotto rice, oregano, salt, pepper. Bring to a boil, reduce heat, cover and simmer for 5-7 mins
  5. Spoon mixture into peppers, place on baking paper on baking tray in oven at 180C; bake for 30-35 minutes or until peppers are tender
  6. Sprinkle with feta, bake for another 5 minutes or until cheese is softened


  • Original recipe called for orzo pasta; couldn’t easily find any, replaced with risotto rice instead - ends up somewhat chewy, but interesting texture
  • Original recipe called for beef not lamb; figured lamb might fit the tone of the recipe better