These Greek Stuffed Peppers are vibrant and packed with ground meat, rice, chickpeas, and all of your favorite Mediterranean flavors!
Stuffed peppers were a staple in our house growing up. But one thing I always wished for was more flavor! That’s why I made these Greek stuffed peppers. They are hearty and packed with the Mediterranean flavors you love!
If you love Greek food like me then you have to also try my world renown Greek Tzatziki Sauce, or Greek Gigantes.
Table of Contents
Recipe Ingredients
Bell Peppers – A colorful and delicious vegetable, I love using bell peppers in my recipes like my Mango Salad, Egg White Quiche, and Paneer Tikka.
Chickpeas – A classic Greek ingredient to enhance the overall flavor, like in my Vegan Chickpea Curry.
For a full list of ingredients and amounts see the recipe card below.
How to Make Greek Stuffed Peppers
Step #1: In a large pot over medium heat add in the olive oil and onions and cook until they are golden.
Step #2: Next, add in the ground beef and cook until browned. Be sure to discard any grease before moving on.
Step #3: Next add in the allspice, salt, pepper, garlic, and chickpeas and cook until everything has warmed through.
Step #4: Then, add in the rice that has been soaked and drained, along with the parsley, paprika, and tomato sauce and stir everything together.
Step #5: 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.
Step #6: 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 some grill marks to the outside.
Step #7: 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.
Step #8: Fill each pepper to the top with the beef and rice mixture (be sure to not overfill the peppers) and bake in the oven for 25 minutes.
Step #9: Remove from the oven and top the peppers with Feta cheese crumbles and fresh parsley then serve and enjoy!
Expert Tips
Choosing Bell Peppers: Here are a few tips on picking the best bell peppers for this recipe.
- Be sure to select larger peppers so they are able to hold more on the inside.
- You want to have stable peppers that can sit upright in a baking dish.
- Choose your favorite colors. Each pepper has a different taste so choose the ones that you and your guests prefer.
FAQs
No, you can use any ground meat you prefer. Some I would recommend would be ground turkey, ground lamb, or even ground chicken.
Of course! Feel free to add in any additional ingredients and flavors you want. Some I would recommend would be pine nuts, raisins, or even kalamata olives.
Storage Information
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.
More Recipes to Love
Greek Stuffed Peppers Recipe
RECOMMENDED PRODUCTS
Ingredients
- 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
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!
VIDEO
NOTES
Nutrition
These peppers have a lot of flavor. Yum!