Measurements

• 4 Green Bell Peppers
• 1 cup Orzo Pasta
• 1 lb Ground Lamb
• 1 Yellow Onion
• 2 Roma Tomatoes
• 2 cloves Garlic
• 1/4 cup Olive Oil
• 1 Lemon
• 1/4 cup fresh Parsley, chopped
• 1/4 cup fresh Dill, chopped
• 1/2 cup Feta Cheese, crumbled
• 1 cup Greek Yogurt
• 1 Cucumber
• 1 tsp Oregano Leaves
• Salt, to taste
• Pepper, to taste

Preparation Method

• Preheat the oven to 375°F (190°C).
• Cut the tops off the green bell peppers and remove the seeds and membranes.
• Set aside.
• Cook the orzo pasta according to package instructions.
• Drain and set aside.
• In a large skillet, heat 2 tablespoons of olive oil over medium heat.
• Add the chopped onion and minced garlic, and sauté until softened.
• Add the ground lamb to the skillet and cook until browned.
• Season with salt, pepper, and oregano leaves.
• Stir in the diced tomatoes and cooked orzo pasta.
• Cook for an additional 5 minutes, then remove from heat.
• Mix in the chopped parsley and crumbled feta cheese.
• Adjust seasoning if necessary.
• Stuff each bell pepper with the lamb and orzo mixture.
• Place the stuffed peppers in a baking dish.
• Drizzle the remaining olive oil over the stuffed peppers.
• Cover the dish with aluminum foil and bake for 30 minutes.
• While the peppers are baking, prepare the tzatziki sauce.
• In a bowl, combine the Greek yogurt, grated cucumber, lemon juice, and chopped dill.
• Mix well and season with salt and pepper to taste.
• Remove the foil from the baking dish and bake for an additional 10-15 minutes, until the peppers are tender.
• Serve the stuffed peppers hot, with a generous dollop of tzatziki sauce on top.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.