Greek Stuffed Peppers Recipe

Name: Greek Stuffed Peppers Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 peppers
Ingredients: 6 large bell peppers; 1 Tbsp olive oil; 1 cup yellow onion; 1 lb lean ground beef; 1/2 tsp salt; 1/2 tsp pepper; 2 tsp allspice; 2 cloves garlic; 1 can chickpeas; 1/4 cup fresh parsley; 1 cup white rice; 1 cup tomato sauce; 2 1/4 cups water; 3/4 cup chicken broth; 1/3 cup feta crumbles; fresh parsley

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
6 peppers
Calories
317 kcal
Course
Main Course
Cuisine
European, Greek

Greek Stuffed Peppers Recipe

Farrah Baldwin

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These Greek Stuffed Peppers are vibrant and packed with ground meat, rice, chickpeas, and all of your favorite Mediterranean flavors!

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Ingredients

Servings

6 large bell peppers tops and seeds removed
1 Tbsp olive oil
1 cup yellow onion diced
1 lb lean ground beef
1/2 tsp salt
1/2 tsp pepper
2 tsp allspice
2 cloves garlic minced
1 can chickpeas drained and rinsed
1/4 cup fresh parsley chopped
1 cup white rice soaked in water for 30 minutes
1 cup tomato sauce
2 1/4 cups water
3/4 cup chicken broth or water
1/3 cup feta crumbles optional garnish
fresh parsley optional garnish

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Instructions

In a large pot over medium heat add in the olive oil and onions and cook until they are golden.
Next add in the ground beef and cook until browned. Be sure to discard any grease before moving on.
Next add in the allspice, salt, pepper, garlic, and chickpeas and cook until everything has warmed through.
Then, add in the rice that has been soaked and drained, along with the parsley, paprika, and tomato sauce and stir everything together.
Add in the water and bring everything to a high simmer, then turn the heat to low, cover, and cook for 20 minutes or until the rice has fully cooked.
While the beef and rice mixture is cooking, preheat your oven to 350 degrees Fahrenheit. Then, heat a grill, or grill pan to medium heat and grill bell peppers for 5-10 minutes to soften the peppers and add grill marks on the outside.
Fill a baking dish with broth or water to cover the bottom so the peppers don’t burn and place the peppers in the baking dish.
Fill each pepper to the top with the beef and rice mixture, but be (sure to not overfill the peppers) and bake in the oven for 25 minutes.
Remove from the oven and top the peppers with Feta cheese crumbles and fresh parsley then serve and enjoy!

Equipments used:

Notes

You can store these peppers in an airtight container in your fridge for 3-4 days. You can freeze these peppers in an airtight container for up to 2 months.
To reheat, thaw to fridge temperature and you can reheat in the microwave or in the oven at 350 degrees Fahrenheit for 20 minutes, or until everything has warmed through.

Nutrition Information

Show Details

Serving 1pepper Calories 317kcal (16%) Carbohydrates 38g (13%) Protein 22g (44%) Fat 9g (14%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.3g Cholesterol 55mg (18%) Sodium 655mg (27%) Potassium 746mg (21%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 4154IU (83%) Vitamin C 161mg (179%) Calcium 91mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 6peppers

Amount Per Serving

Calories 317 kcal

% Daily Value*

Serving	1pepper
Calories	317kcal	16%
Carbohydrates	38g	13%
Protein	22g	44%
Fat	9g	14%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Trans Fat	0.3g	15%
Cholesterol	55mg	18%
Sodium	655mg	27%
Potassium	746mg	16%
Fiber	4g	16%
Sugar	8g	16%
Vitamin A	4154IU	83%
Vitamin C	161mg	179%
Calcium	91mg	9%
Iron	3mg	17%