Stuffed Peppers
Stuffed Peppers

Dominic Chapman

Chef-Patron at the Beehive


1 tablespoon olive oil
1 medium onion, chopped
1 clove garlic, minced
6 medium green peppers
2 tablespoons chopped fresh dill

The rice

3/4 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground black pepper
150g cooked Corimbo rice
225g minced lamb
150g crumbled feta cheese
250ml passata or good chopped tomatoes
250ml cold water
1 tablespoon fresh lemon juice
1 teaspoon caster sugar





Preheat oven to 190 C / Gas 5. Heat oil in a medium frying pan over medium heat, add onion and cook for four minutes until soft. Stir in garlic and cook one minute.

Slice tops off peppers and remove seeds. Stand peppers upright in a baking dish. In large bowl, combine onion mixture, dill, salt, allspice and pepper. Mix in rice and lamb, fold in feta cheese. Stuff peppers with mixture.

Mix passata with water, lemon juice and sugar. Pour half over peppers, and half over bottom of dish. Cover with foil. Bake in the preheated oven for 45 minutes. Uncover and continue baking 15 minutes, basting occasionally with sauce, until peppers are soft and delicious.