Greek Stuffed Peppers with Feta

Look no further than these Greek Stuffed Peppers with Feta for your next easy, healthy, and scrumptious dinner.

These colorful bell peppers are stuffed with a flavorful tomato beef mixture, seasoned basmati rice, and loaded with Mediterranean spices. Each bite is packed with nourishment and provides the health benefits from eating a Mediterranean diet.

Greek Stuffed Peppers are easy to customize to your liking and can be made in advance. They are a great option for serving a group and if you have leftovers, they’re even more delicious for lunch the next day.

Need more flavorful dinner ideas that feed a crowd? Try my Authentic Pastitsio or Traditional Moussaka.

WHAT INGREDIENTS DO I NEED?

Bell peppers – I love to use a mixture of green, orange, and red peppers.

Basmati rice – basmati is my favorite for Mediterranean dishes but any long grain rice will work. Brown rice or quinoa make good substitutes.

Garlic – fresh minced garlic works best here.

Yellow onion – diced and sautéed with the garlic adds the best flavor.

Ground beef – I used a little over 1lb of meat and it yielded a lot of filling, enough for 6 whole peppers. You could easily ½ this recipe for less people. You could also freeze the extra filling for up to 4 months to use again at a later date.

Crushed tomatoes – I love the San Marzano crushed tomatoes.

Chicken broth – this can be substituted for water if you don’t have any broth on hand. Water mixed with chicken bouillon works as well.

Feta – buy as a chunk in brine and crumble with your hands when using.

Fresh parsley – brightens up the dish and adds color to the plate.

Spices (salt, pepper, cumin, coriander, oregano, cinnamon, cayenne, paprika) – this spice mixture is what gives the filling that Greek flavor you recognize from other popular beef dishes like moussaka.

HOW TO MAKE GREEK STUFFED PEPPERS WITH FETA

Step 1 – Cook 1 cup basmati rice according to package instructions. Optional: add ½ chicken bouillon cube to pot with rice.

Step 2 – Preheat oven to 350 F. Prepare peppers by cutting open in half lengthwise and removing all seeds, stems, and ribs.

Tip for Cutting Bell Peppers: Slice open lengthwise and pry it open to make 2 halves. This makes more stuffed peppers (1 pepper = 2 halves) and guests can enjoy multiple colors of bell pepper. If you prefer the ‘classic style’ stuffed pepper, just cut the top off and fill it like a little bowl. Be sure to buy bell peppers with flat bottoms if you want that style.

Step 3 – Heat 2 tbsp olive oil in a large pot over medium-high heat. Add minced garlic and cook until fragrant, about 30 seconds. Add diced onions and sauté until golden. Now add the meat, breaking into pieces with a wooden spoon, until browned.

Step 4 – Season with salt, pepper, cumin, coriander, oregano, cinnamon, cayenne, and paprika. Mix together well. Now add the can of crushed tomatoes, chicken broth, water, stir to combine. Bring to a simmer and cook until liquid has reduced, about 15 minutes.

Step 5 – Remove from heat. Add the cooked rice, ½ of the feta, fresh parsley, and mix well. Taste and adjust seasonings to your liking.

Step 6 – In a baking dish pour in ½ cup chicken broth (or water). Assemble the bell peppers open side up. Fill each one with the stuffing mixture.

Step 7 – Cover the dish with foil and bake for 35 minutes. Remove from the oven and uncover. Sprinkle with remaining feta crumbles and return to oven for 10 more minutes. Garnish with parsley and serve.

RECIPE VARIATIONS AND SUBSTITUTIONS

Filling options –

• Substitute the basmati rice for quinoa or brown rice.
• Add chickpeas or kalamata olives to the filling mixture.

Meat options –

• Use ground turkey for a lighter protein option.
• Ground lamb would be great as well but more gamey in flavor.
• Ground bison would also work.

Vegetarian / vegan options –

• Replace the ground beef for chickpeas and sub the chicken broth for water. Keep all else the same for a great vegetarian dish.
• Leave off the feta and substitute the ground beef for a vegan alternative and this dish is now completely vegan.

MAKE AHEAD, STORING, & FREEZING INSTRUCTIONS

How to make stuffed peppers ahead of time: Cook ground beef and rice mixture, prepare peppers, and put all together in a baking dish up to 1 day in advance (don’t put liquid in baking dish yet). Cover the peppers and place in the fridge. When you’re ready to bake, add the liquid to the baking dish and bake covered.

How to store Greek stuffed peppers with feta: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 350 F oven for 10-15 minutes.

How to freeze cooked leftovers: Place in an airtight container and freeze for up to 3 months. Let thaw overnight in the fridge before reheating in the oven.

RECOMMENDED TOOLS TO MAKE GREEK STUFFED PEPPERS WITH FETA

• Baking dish
• Chef’s knife
• Non-stick deep sauté pan

RECIPE FAQ’S

MORE RECIPES YOU’LL LOVE

• Greek Potatoes
• Traditional Spanakopita
• Healthy Greek Pasta Salad

STEP-BY-STEP TUTORIAL VIDEO

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