Greek Stuffed Bell Peppers
Transport your taste buds to the Mediterranean with these vibrant and flavorful Greek Stuffed Bell Peppers. Packed with a savory blend of ground beef or lamb, hearty rice, juicy diced tomatoes, and tangy crumbled feta, this dish is a mouthwatering twist on the classic stuffed pepper. A touch of ground cinnamon and dried oregano infuses the filling with warm, aromatic Greek spices, while a rich tomato sauce base keeps the peppers tender and juicy as they bake. Topped with melty feta and fresh parsley, these stuffed peppers are perfect for a wholesome weeknight dinner or an impressive addition to your next dinner party. Ready in just an hour and easily customizable, this gluten-free recipe is a nutritious, family-friendly crowd-pleaser you’ll want to make again and again!
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Recipe Information
Ingredients
- 4 large bell peppers
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 pound ground beef (or ground lamb)
- 1 cup cooked white or brown rice
- 1 cup diced tomatoes
- 1 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 0.25 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup tomato sauce
- 0.5 cup water
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Set the peppers and tops aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic to the skillet and sauté for an additional 1 minute until fragrant.
Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned and fully cooked, about 8-10 minutes. Drain any excess fat if necessary.
Stir in the cooked rice, diced tomatoes, 2/3 cup of the crumbled feta, parsley, oregano, cinnamon, salt, and black pepper. Cook for 2-3 minutes to combine the flavors and then remove from heat.
Stuff each bell pepper generously with the beef and rice mixture, pressing lightly to pack the filling. Place the peppers upright in a baking dish.
In a small bowl, mix the tomato sauce and water together, then pour it into the baking dish around the base of the peppers.
Place the reserved pepper tops back on the stuffed peppers.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and top each pepper with the remaining crumbled feta cheese. Return to the oven and bake, uncovered, for an additional 10 minutes or until the peppers are tender and the cheese is slightly melted.
Remove from the oven and let the peppers cool for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 1200 mg | 52% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 11.5 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 215 mg | 17% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 996 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
