Greek Stuffed Peppers with Feta
Colorful peppers stuffed with a flavorful tomato beef mixture, seasoned basmati rice, and Mediterranean spices make the best easy, healthy, and scrumptious dinner.
Servings: 6 stuffed peppers
Ingredients
- 3-6 bell peppers (green, red, orange), cut in half lengthwise and seeds removed
- 1 cup basmati rice, cooked according to package
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 yellow onion, diced
- 1 lb ground beef
- 1 can crushed tomatoes (28 oz)
- 1 cup chicken broth (1/2 cup for mixture + 1/2 cup for baking dish)
- 1/2 cup water
- 8 oz feta
- 1/4 cup fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp oregano
- 1/4 tsp cinnamon
- 1/8 tsp cayenne pepper
- 1/8 tsp smoked paprika
Instructions
- Cook 1 cup basmati rice according to package instructions. Optional: add ½ chicken bouillon cube to pot with rice.
- Preheat oven to 350 F. Prepare peppers by cutting open lengthwise and removing all seeds, stems, and ribs.
- 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.
- Season meat with salt, pepper, cumin, coriander, oregano, cinnamon, cayenne, and paprika. Mix together well. Next add the can of crushed tomatoes, chicken broth, water, and stir to combine. Bring to a simmer and cook until liquid has reduced, about 15 minutes.
- Remove from heat. Add the cooked rice, ½ of the feta, fresh parsley, and mix well. Taste and adjust seasonings to your liking.
- 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.
- 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.
Notes
Serving size note: the filling is enough for 6 whole bell peppers (cut in half makes 12 servings). I usually only use 3 whole bell peppers and freeze the leftover filling.
Make ahead: 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.
Store: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 350 F oven for 10-15 minutes.
Freeze: Place in an airtight container and freeze for up to 3 months. Let thaw overnight in the fridge before reheating in the oven.