Greek Stuffed Peppers with Lamb and Feta

Preheat the oven to 375°F (190°C).

In a medium skillet, heat oil over medium heat, add onion and cook for 4 minutes until softened. Add garlic and cook for an additional minute.

Cut the tops off the peppers and remove the seeds. Place the peppers upright in a 9x12-inch baking dish.

In a large bowl, combine the onion mixture with dill, salt, allspice, and pepper. Add rice and lamb, then gently stir in the feta cheese. Stuff the peppers with this filling.

In a separate bowl, mix tomato sauce with water, lemon juice, and sugar. Pour half of the sauce over the stuffed peppers and the other half into the bottom of the dish. Cover with foil.

Bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes, basting occasionally with sauce, until a meat thermometer reads 160°F (70°C) in the center of the stuffing.