Greek Stuffed Peppers
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Unrated
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Prep Time
30 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
8 servings
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Calories
246 kcal
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Course
Main Course
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Cuisine
Mediterranean
Greek Stuffed Peppers
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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
- 8 bell pepper 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, large
- 1 pound lean ground beef or lamb or bison
- 1 ½ teaspoons kosher salt
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons cumin ground
- 1 teaspoon ground coriander
- 1 teaspoon oregano dried
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon cayenne pepper optional
- 1 chickpeas rinsed and drained, reduced sodium, 14-ounce can
- 1 fire roasted diced tomatoes 14.5-ounce can, in their juices
- ¾ cup brown rice bulgur, quinoa, or cauliflower rice, cooked
- ¼ cup parsley plus additional for serving, chopped, fresh
- 1 cup feta cheese divided, crumbled
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
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