Greek Style Stuffed Peppers
Bring the vibrant flavors of the Mediterranean to your table with these irresistible Greek Style Stuffed Peppers! Tender bell peppers are filled with a savory blend of ground beef or lamb, fluffy white rice, tangy feta cheese, and aromatic herbs like parsley, dill, and oregano. A touch of tomato paste and juicy diced tomatoes adds depth to the filling, while a drizzle of olive oil and a splash of broth keep the peppers perfectly moist as they bake to perfection. This hearty, gluten-free dish is ideal for a family dinner or meal prep, delivering bold Greek flavors with every bite. Serve these stuffed peppers hot, garnished with fresh herbs or extra feta for a show-stopping main course that’s both comforting and nutritious.
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Recipe Information
Ingredients
- 4 whole Bell peppers
- 2 tablespoons Olive oil
- 1 pound Ground beef or lamb
- 1 cup Cooked white rice
- 1 medium Onion
- 3 whole Garlic cloves
- 2 tablespoons Tomato paste
- 1 15-ounce can Diced tomatoes
- 1 cup Feta cheese
- 2 tablespoons Fresh parsley
- 1 tablespoon Fresh dill
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Chicken or vegetable broth
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove seeds and membranes. Set the peppers aside. Finely chop the tops, discarding the stems.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add chopped onion, chopped bell pepper tops, and minced garlic. Cook for 3–4 minutes, stirring occasionally, until softened.
Add ground beef or lamb to the skillet and cook, breaking it apart with a spoon, until browned. Drain excess grease if necessary.
Stir in tomato paste, diced tomatoes (with their liquid), cooked rice, oregano, salt, and black pepper. Let the mixture simmer for 5 minutes, allowing the flavors to meld together.
Remove the skillet from heat and stir in crumbled feta cheese, chopped parsley, and dill. Taste and adjust seasoning if needed.
Drizzle the remaining tablespoon of olive oil inside the hollowed-out bell peppers. Stuff each pepper with the prepared filling, packing it firmly but not overstuffing.
Arrange the stuffed peppers upright in a baking dish. Pour chicken or vegetable broth into the base of the dish to help steam the peppers as they bake.
Cover the dish tightly 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 become slightly browned.
Remove from the oven and let the peppers cool for 5 minutes before serving. Garnish with additional parsley or feta cheese if desired. Enjoy your Greek Style Stuffed Peppers!
Nutrition Facts
Calories |
2293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.7 g | 197% | |
| Saturated Fat | 61.1 g | 306% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 6350 mg | 276% | |
| Total Carbohydrate | 117.7 g | 43% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 38.7 g | ||
| Protein | 116.2 g | 232% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1119 mg | 86% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 3997 mg | 85% | |
*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.
