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Greek style stuffed peppers 2025 09 22 155324 150x150

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
Cook Time 50 minutes
Total Time 1 hour 20 minutes
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