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Greek Style Stuffed Peppers and Squash with Feta Cheese Sauce

Greek Style Stuffed Peppers and Squash with Feta Cheese Sauce
There's something incredibly comforting about the aroma of stuffed peppers and squash roasting in the oven. It takes me back to Sundays at home, when the house was filled with warmth and the promise of a satisfying meal. This recipe combines the rich flavors of ground lamb or beef with the freshness of bell peppers and squash, all tied together by a creamy risotto and a tangy feta cheese sauce. It's a simple dish, but one that never fails to deliver deep satisfaction. Each bite is a perfect balance of textures and tastes, making it an instant favorite for anyone who tries it.
Ingredients
  • 400 g (14.1 oz) ground lamb or beef
  • 4 small bell peppers
  • 2 small squashes
  • 400 g (14.1 oz) canned tomatoes
  • 3 cups (720 ml) cooked risotto
  • 2 cups (260 g) crumbled feta cheese, 31% fat
  • 1 yellow onion, diced
  • 2 cloves of garlic, minced
  • 1 tbsp (15 g) butter
  • 4 slices smoked pork bacon, diced
  • 1.5 tsp (9 g) salt
  • 0.25 tsp black pepper
  • 1 tsp dried rosemary or 1 tbsp chopped fresh rosemary
  • Olive oil, for the sauce
  • Crème fraiche, for the sauce
  • Oregano, for the sauce
Instructions

1. Preheat the oven to 250°C (482°F).

2. Cut the bell peppers and squash in half lengthwise and remove the seeds and membranes. Scoop out most of the squash flesh and chop it into small pieces. Peel and dice the onion and garlic. Chop the bacon into small pieces.

3. In a pan, brown the ground lamb or beef with the diced onion, squash pieces, and bacon. Add the canned tomatoes and chopped rosemary and let the mixture simmer for 10 minutes. Season with salt and pepper to taste.

4. Mix the cooked risotto into the meat mixture. Stuff each bell pepper and squash half with the risotto mixture. Top each stuffed vegetable with crumbled feta cheese.

5. Place the stuffed peppers and squash on a baking sheet. Bake in the preheated oven for about 15 minutes, until the vegetables are tender and heated through.

6. For the sauce, mix crème fraiche, feta cheese, olive oil, and dried oregano. Serve the sauce spooned over the stuffed peppers and squash.

8. Note: Be careful when handling hot surfaces and sharp knives. Ensure the meat is cooked to a safe temperature before serving.

Tools
  • oven
  • baking sheet
  • stovetop
  • skillet
  • cutting board
  • knife
  • measuring cups
  • measuring spoons
  • wooden spoon
  • spatula

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