This recipe is for Greek Style Stuffed Peppers, but can be easily adapted to other cuisines. For example, substitute a mix of mozzarella and parmesan for the feta cheese, Italian style bread crumbs or panko for the brown rice, and ground beef or sausage for the ground lamb, and you have some really good tasting Italian Style Stuffed Peppers.

Be creative with the substitutions, and enjoy! 

The serving size is listed at 6, for 6 hungry folks, but will more likely serve more if they have a less robust appetite.

1. 1 lb. ground lamb
2. 2 Tbsp. Kalamata Olive Oil (or what's available)
3. 1 large onion, diced
4. crushed garlic to taste
5. 1 cup cooked brown rice
6. 1 28 oz. can crushed tomatoes
7. 1/2-1 tsp. cinnamon (to taste)
8. 6 oz. feta cheese
9. 6 large green &/or red peppers, cored and halved

1. Sauté lamb until cooked
2. Remove and drain fat
3. In same pan, heat olive oil
4. Sauté garlic and onion until transparent
5. Add crushed tomatoes, rice, cinnamon and feta
6. Gently mix
7. Place pepper halves in oiled baking dish
8. Fill each pepper with 1/12 of meat & rice mixture
9. Sprinkle additional feta on top, if desired
10. Cover with aluminum foil
11. Bake in 350 degree oven for 45 minutes
12. Remove foil and bake additional 15 minutes
13. Let set for 5-10 minutes before serving