Greek Stuffed Peppers

Name: Greek Stuffed Peppers
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 8 large bell peppers; 1 pound lean ground beef, lamb, or bison; 1 ½ teaspoons kosher salt; 1 ½ teaspoons garlic powder; 1 ½ teaspoons ground cumin; 1 teaspoon ground coriander; 1 teaspoon dried oregano; ¼ teaspoon ground cinnamon; ⅛ teaspoon cayenne pepper; 1 (14-ounce) can reduced sodium chickpeas; 1 (14.5-ounce) can fire roasted diced tomatoes in their juices; ¾ cup cooked brown rice; ¼ cup chopped fresh parsley; 1 cup crumbled Feta cheese

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Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings
8 servings
Calories
246 kcal
Course
Main Course
Cuisine
Mediterranean

Greek Stuffed Peppers

Iris Warren

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Greek stuffed peppers are a Mediterranean twist on classic stuffed peppers. Ground meat, chickpeas, and Middle Eastern spices make them scrumptious!

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Ingredients

Servings

8 large bell peppers (we like red or a mix of red, orange, and green)—look for ones with flat bottoms if possible as they are the easiest to stand up in the pan
1 pound lean ground beef, lamb, or bison
1 ½ teaspoons kosher salt
1 ½ teaspoons garlic powder
1 ½ teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
¼ teaspoon ground cinnamon
⅛ teaspoon cayenne pepper optional
1 (14-ounce) can reduced sodium chickpeas rinsed and drained
1 (14.5-ounce) can fire roasted diced tomatoes in their juices
¾ cup cooked brown rice bulgur, quinoa, or cauliflower rice
¼ cup chopped fresh parsley plus additional for serving
1 cup crumbled Feta cheese divided

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Instructions

Place a rack in the center of your oven and preheat the oven to 350 degrees F. Pour a little bit of water into the bottom of a 9x13-inch baking dish, or a similar casserole dish that is large enough to hold the peppers with them standing up (if they all won’t fit in one dish, you can divide them between two and bake on the upper/lower thirds of the oven instead).
Prepare the peppers: Cut the tops off of the bell peppers (cut as close to the top as possible to allow max space for stuffing). With your fingers, carefully remove and discard the ribs and seeds, leaving the walls of the peppers intact. Stand them up in the baking dish side by side so that they do not fall over.
Prepare the filling: Heat a large, nonstick skillet over medium-high heat. Add the beef, salt, garlic powder, cumin, coriander, oregano, cinnamon, and cayenne. Cook, breaking apart the meat, until the beef is browned and cooked through, about 5 minutes. If at any point the meat begins to stick to the pan or looks very dry (this will vary based on the fat content of your meat), drizzle in a bit of olive oil as needed.
Stir in the chickpeas and diced tomatoes and their juices. Let simmer for 1 minute.
Remove the pan from the heat. Stir in the rice, parsley, and 2/3 cup feta. Taste and adjust seasoning as desired. If the filling seems overly dry, splash in a few tablespoons of water (I added about 2 tablespoons).
With a small spoon, mound the filling inside the peppers, pressing it down lightly with your fingers as needed so you can use it all (the peppers will be very full).
Cover the pan with foil. Bake for 40 minutes. Uncover, sprinkle with remaining 1/3 cup feta.
Return them to the oven to bake until the feta is slightly browned and the peppers are fork tender, about 15 minutes more. Sprinkle with fresh parsley and serve.

Notes

TO STORE: Refrigerate leftovers in an airtight storage container for up to 4 days.
TO REHEAT: For the best results, cut the peppers into a few pieces first so that they warm evenly. Place stuffed peppers in the oven in a baking dish cut-side-up, and warm at 350 degrees F for about 10 minutes. You can also gently reheat leftovers in the microwave.
TO FREEZE: Place cooked leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition Information

Show Details

Serving 1(of 8) Calories 246kcal (12%) Carbohydrates 22g (7%) Protein 20g (40%) Fat 8g (12%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 52mg (17%) Potassium 576mg (16%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 4198IU (84%) Vitamin C 156mg (173%) Calcium 154mg (15%) Iron 4mg (22%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 246 kcal

% Daily Value*

Serving	1(of 8)
Calories	246kcal	12%
Carbohydrates	22g	7%
Protein	20g	40%
Fat	8g	12%
Saturated Fat	4g	20%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	1g	50%
Cholesterol	52mg	17%
Potassium	576mg	12%
Fiber	6g	24%
Sugar	7g	14%
Vitamin A	4198IU	84%
Vitamin C	156mg	173%
Calcium	154mg	15%
Iron	4mg	22%