Greek Stuffed Peppers
Get ready to transport your taste buds to the Mediterranean with these vibrant and flavorful Greek Stuffed Peppers! This wholesome recipe features tender bell peppers packed with a savory blend of ground beef or lamb, fluffy rice, aromatic herbs like dill and oregano, and a creamy touch of tangy feta cheese. Baked to perfection in a broth bath that keeps the peppers moist and infused with flavor, each bite delivers layers of comforting, hearty goodness. With just 20 minutes of prep time, these stuffed peppers are ideal for weeknight dinners or meal prepping. Serve them warm with fresh lemon wedges for a zesty finish that ties together the authentic Greek flavors. Whether you're craving a satisfying healthy meal or looking to impress guests with a Mediterranean feast, this dish is a showstopper!
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Recipe Information
Ingredients
- 6 whole Bell peppers
- 3 tablespoons Olive oil
- 1 pound Ground beef or ground lamb
- 1.5 cups Cooked white or brown rice
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 cup Diced tomatoes, canned
- 0.75 cup Feta cheese, crumbled
- 0.25 cup Fresh parsley, chopped
- 2 tablespoons Fresh dill, chopped
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Chicken or vegetable broth
- 6 wedges Lemon wedges, for serving
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes from the inside. Reserve the tops for presentation if desired.
Bring a large pot of water to a boil and blanch the peppers for 2 minutes to soften them slightly. Remove and allow them to dry upside-down on a clean kitchen towel.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add minced garlic to the skillet and cook for another 30 seconds until fragrant.
Stir in the ground beef or lamb and cook, breaking it apart with a spoon, until browned and fully cooked, about 5-7 minutes. Drain excess grease if necessary.
Add the diced tomatoes, cooked rice, parsley, dill, oregano, salt, and black pepper to the skillet. Stir to combine and allow the mixture to cook for 2-3 minutes until heated through.
Remove the skillet from heat and fold in the crumbled feta cheese.
Lightly oil a baking dish with the remaining 1 tablespoon of olive oil. Arrange the bell peppers upright in the dish.
Spoon the stuffing mixture evenly into each pepper, packing it gently but not overfilling.
Pour the chicken or vegetable broth into the bottom of the baking dish, ensuring it surrounds the peppers to keep them moist during baking.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, allowing the tops to brown slightly.
Remove from the oven and let the peppers cool for a few minutes before serving.
Serve the stuffed peppers warm with lemon wedges on the side for an optional citrusy kick.
Nutrition Facts
Calories |
2694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.6 g | 224% | |
| Saturated Fat | 68.6 g | 343% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 513 mg | 171% | |
| Sodium | 6048 mg | 263% | |
| Total Carbohydrate | 163.8 g | 60% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 42.8 g | ||
| Protein | 124.6 g | 249% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1312 mg | 101% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 4498 mg | 96% | |
*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.
