Greek Style Stuffed Peppers

with Lamb and Feta
Deliciously spiced lamb dish!
1,835 Reviews
Cals 629 · Prot 41 · Carbs 40 · Fat 28
Low Carb
Try Hello Chef Now
35 min
Greek Style Stuffed Peppers with Lamb and Feta
Deliciously spiced lamb dish!
1,835 Reviews
Cals 629 · Prot 41 · Carbs 40 · Fat 28
Low Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Stuffing
Lean lamb mince
350 Grams
Red onion
1 Piece
Garlic cloves
2 Piece
Carrot
1 Piece
Olive oil
1 Tbsp
Coriander cumin powder
4 Grams
Cinnamon powder
2 Grams
Tomato paste
30 Grams
Tomato passata
200 Grams
Vegetable stock cube 15*
1 Piece
Dried oregano
2 Grams
Chilli powder
2 Grams
Salt
1 Tsp
Black pepper
0.5 Tsp
To serve
Red pepper
3 Piece
Olive oil
1 Tbsp
Salt
0.5 Tsp
Feta cheese 4*
50 Grams
Baby spinach
60 Grams

Allergens

*15 Celery, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2897 / 629
Fats (g) 28.3
of which saturated (g) 16.5
Carbohydrates (g) 40
of which sugars (g) 23.4
Fibers (g) 12.6
Proteins (g) 41.4
Salt (g) 3.4
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Bake peppers

1 Bake peppers

Preheat the oven to 200°C/180°C fan. Slice the peppers in half lengthwise, leaving their stems in place. De-seed them. Place the peppers onto a baking tray skin side up. Drizzle with oil and season generously with salt. Bake in the oven for 20 min.
Prep

2 Prep

Meanwhile, peel and chop the onion and garlic. Peel and grate the carrot.
Fry

3 Fry

Heat a non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the lamb mince and fry for 5-7 min or until browned. Transfer the mince to a plate and return the pan to a medium heat. Add the onion, carrot and garlic and cook for 5 min. Return the mince to the pan with the coriander cumin and cinnamon powder. Fry for 1 min further.
Simmer

4 Simmer

Reduce the heat to low. Add the tomato paste, tomato passata, stock cube, oregano and chilli (spicy!). Season generously with salt and pepper. Simmer for 5 min. Add a splash of water if needed!
Tip! Sensitive to spice? Go easy on the chilli powder!
Stuff and bake

5 Stuff and bake

Spoon the lamb stuffing into the pre-baked pepper halves. Press the stuffing down firmly to make extra room. Sprinkle with the crumbled feta. Return the peppers to the oven and roast for 5 min further or until the feta has turned golden.
Tip! Switch to the grill setting on your oven for the last 5 min!
Serve

6 Serve

Serve the stuffed peppers with the baby spinach and a drizzle of olive oil.
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