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Lamb, Olive and Feta Stuffed Roasted Peppers 


  • 1 cup California Ripe Olives, drained and coarsely chopped
  • 1 cup coarsely crumbled feta cheese
  • 1/2 cup coarsely chopped almonds
  • 1 tablespoon extra virgin olive oil, plus more for drizzling
  • 1 pound ground lamb
  • 1/2 cup chopped sweet onion
  • 1/2 teaspoon ground cumin
  • to taste salt and freshly ground black pepper
  • 2 cloves garlic, minced
  • large red bell peppers

Temperature: 425 ° F


Combine olives, feta and almonds in a small bowl, set aside. Preheat a medium skillet over medium-high heat. Add oil, then lamb. Cook until well-browned, stirring frequently. Add onion and cumin. Season lightly with salt and pepper and cook until onion softens. Stir in garlic; remove from heat and drain excess oil if necessary. Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil. Slice peppers in half, remove seeds and place on baking sheet skin side down. Drizzle with oil, season lightly with salt and pepper and roast for 20-25 minutes, until edges begin to blacken. Remove from oven and reduce oven heat to 375 degrees F. Fill pepper halves evenly with lamb and olive mixtures. Return to oven and bake 15-20 minutes, or until golden. Serves 6

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