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Greek Stuffed Peppers

Enjoy a burst of Mediterranean flavors with these colorful and hearty Greek Stuffed Peppers, filled with fresh veggies, savory ground meat, and fragrant herbs.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces Bell Peppers (any color) Look for larger peppers for easier stuffing and colorful presentation.
  • 1 pound Ground Meat (beef, lamb, turkey, or plant-based) For lighter option, use ground chicken.
  • 1 cup Cooked Rice Quinoa or couscous can be used instead.
  • 1 medium Onion Can substitute with shallots.
  • 2 cloves Garlic Fresh preferred, garlic powder can be used in a pinch.
  • 1 can (14.5 oz) Diced Tomatoes Canned tomatoes work well.
  • 1 cup Feta Cheese Can replace with goat cheese.
  • 1 tablespoon Olive Oil Essential for sautéing.
  • to taste Salt & Pepper Essential for seasoning.
  • 1 tablespoon Fresh Herbs (parsley, oregano, mint) Dried herbs can be used if fresh isn’t available.

Method
 

Preparation
  1. Cut the tops off the bell peppers and carefully scoop out the seeds. Preheat the oven to 375°F (190°C).
Cooking the Filling
  1. In a large skillet, heat olive oil over medium heat. Sauté chopped onion until it’s soft and translucent.
  2. Add minced garlic and stir for a minute until fragrant.
  3. Add the ground meat to the skillet. Cook until browned, breaking it up as you go.
  4. Stir in cooked rice, diced tomatoes, and season with salt, pepper, and herbs. Mix until combined.
Stuffing and Baking
  1. Spoon the filling into each pepper, packing it gently. Top with crumbled feta.
  2. Arrange the stuffed peppers upright in a baking dish, adding a splash of water to the bottom.
  3. Cover with foil and bake for 30 minutes, uncover and bake for another 15 minutes until the peppers are tender.
Serving
  1. Let the peppers cool for a few minutes before serving.

Notes

Store any leftover stuffed peppers in an airtight container for up to 3 days. To reheat, microwave or bake in the oven until hot.