Greek Style Stuffed Peppers

Greek Style Stuffed Peppers are a delicious and colorful dish that brings together a blend of flavors and textures. These vibrant bell peppers are filled with a savory mixture of ground beef, rice, chickpeas, and spices, then baked until tender. It’s a meal that’s perfect for family dinners or gatherings with friends.

Why Make This Recipe

There are many reasons to make Greek Style Stuffed Peppers. First, they are nutritious, packed with protein and fiber. The combination of fresh ingredients makes this dish not only healthy but also satisfying. Moreover, it’s an easy recipe to follow, allowing even beginner cooks to create an impressive meal. Plus, they look beautiful on a serving plate, making them great for any occasion!

How to Make Greek Style Stuffed Peppers

Ingredients

• 1 tablespoon Greek extra virgin olive oil
• 1 small yellow onion, chopped
• 0.5 lb ground beef
• To taste: kosher salt, black pepper
• 1 teaspoon ground allspice
• 2 cloves garlic, minced (or 1 teaspoon garlic powder)
• 1 cup cooked or canned chickpeas, drained and rinsed
• 1 small bunch fresh parsley, chopped
• 1 cup white rice, soaked in water for 20 to 30 minutes, then drained
• 0.75 teaspoon hot or sweet paprika
• 0.25 cup tomato sauce
• 2.25 cups water
• 6 bell peppers, any colors, tops removed and cored
• 0.75 cup chicken broth (or water)

Directions

1. Preheat your oven to 375°F (190°C). Prepare a large baking dish that can fit all your peppers snugly.
2. Heat a generous drizzle of Greek extra virgin olive oil in a large skillet over medium heat. Add the chopped onion. Sauté for about 2 minutes, until softened and fragrant.
3. Add ground beef to the skillet. Use a spoon to break up the meat as it browns. Season with kosher salt, black pepper, and allspice. Cook for 4 to 5 minutes, until no pink remains.
4. Stir in the minced garlic (or garlic powder). Cook for 1 minute, then add the chickpeas, half the chopped parsley, drained rice, and paprika. Cook for another 2 minutes, letting all the flavors mingle.
5. Add tomato sauce and 2 1/4 cups water directly to the skillet. Bring to a simmer. Taste and adjust seasoning if needed. Let the mixture simmer for 10 to 12 minutes, until the rice is about halfway cooked and liquid is partially absorbed. Remove from heat.
6. Arrange the cored bell peppers standing upright in the baking dish. Spoon the beef and rice mixture evenly into each pepper, filling them almost to the top. Reserve any leftover filling to scatter around the peppers in the baking dish.
7. Pour chicken broth (or water) into the bottom of the dish, around the peppers. This will steam them gently and keep everything moist as it bakes.
8. Cover the dish tightly with foil. Bake for 35 minutes. Then, uncover and bake for another 10 to 15 minutes, until the peppers are tender and the tops are lightly golden.
9. Scatter remaining parsley over the cooked peppers. Let them cool slightly before serving, to allow the flavors to develop.

How to Serve Greek Style Stuffed Peppers

Serve your Greek Style Stuffed Peppers warm, right from the oven. They can be enjoyed on their own or paired with a side salad for a complete meal. You can also offer some crusty bread for those who love to soak up the delicious juices.

How to Store Greek Style Stuffed Peppers

To store leftovers, place the stuffed peppers in an airtight container. They can be kept in the refrigerator for up to 3 days. Reheat them in the oven for best results or in the microwave if you’re in a hurry.

Tips to Make Greek Style Stuffed Peppers

• Feel free to mix it up! You can use ground turkey, chicken, or even plant-based meat instead of beef.
• Add more veggies to the stuffing for extra nutrition, such as chopped tomatoes or zucchini.
• If you like a bit of spice, try adding some chopped jalapeños or cayenne pepper to the filling.

Variation

For a vegetarian option, skip the ground beef and add more chickpeas or lentils. You can also increase the amount of vegetables in the filling for a hearty meatless meal.

FAQs

1. Can I make the filling ahead of time?
Yes! You can prepare the filling a day in advance and store it in the refrigerator until you’re ready to stuff the peppers.

2. Can I freeze stuffed peppers?
Absolutely! You can freeze cooked or uncooked stuffed peppers. Just make sure to wrap them tightly in plastic wrap and then in aluminum foil.

3. What type of peppers should I use?
Any bell peppers work great! They can be green, red, yellow, or orange. Choose whichever you like best for this recipe.

Enjoy making and sharing your Greek Style Stuffed Peppers! They are sure to be a hit at your dinner table.

Greek Style Stuffed Peppers

A delicious and colorful dish of bell peppers filled with a savory mixture of ground beef, rice, chickpeas, and spices, baked to perfection.

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dinner, Main Course

Cuisine Greek

Servings 6 servings

Calories 320 kcal

Ingredients

  

Filling ingredients

• 1 tablespoon Greek extra virgin olive oil
• 1 small yellow onion, chopped
• 0.5 lb ground beef
• to taste kosher salt, black pepper
• 1 teaspoon ground allspice
• 2 cloves garlic, minced (or 1 teaspoon garlic powder)
• 1 cup cooked or canned chickpeas, drained and rinsed
• 1 small bunch fresh parsley, chopped Reserve some for garnish
• 1 cup white rice, soaked in water for 20 to 30 minutes, then drained
• 0.75 teaspoon hot or sweet paprika
• 0.25 cup tomato sauce
• 2.25 cups water

Peppers

• 6 bell peppers, any colors, tops removed and cored

For baking

• 0.75 cup chicken broth (or water)

Instructions

 

Preparation

• Preheat your oven to 375°F (190°C). Prepare a large baking dish that can fit all your peppers snugly.
• Heat a generous drizzle of Greek extra virgin olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 2 minutes, until softened and fragrant.
• Add ground beef to the skillet. Use a spoon to break up the meat as it browns. Season with kosher salt, black pepper, and allspice. Cook for 4 to 5 minutes, until no pink remains.
• Stir in minced garlic (or garlic powder). Cook for 1 minute, then add chickpeas, half the chopped parsley, drained rice, and paprika. Cook for another 2 minutes.
• Add tomato sauce and 2 1/4 cups of water to the skillet. Bring to a simmer and let it simmer for 10 to 12 minutes, until the rice is about halfway cooked.

Assembly and Baking

• Arrange the cored bell peppers standing upright in the baking dish. Spoon the beef and rice mixture evenly into each pepper, filling them almost to the top.
• Pour chicken broth (or water) into the bottom of the dish, around the peppers.
• Cover the dish tightly with foil and bake for 35 minutes. Then, uncover and bake for another 10 to 15 minutes, until the peppers are tender and lightly golden.
• Scatter remaining parsley over the cooked peppers and let them cool slightly before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

Keyword Comfort Food, Easy Recipe, Greek Recipe, Healthy Dinner, Stuffed Peppers