This Greek Stuffed Peppers recipe is a delicious twist on a classic dish. These peppers are stuffed with rice, chickpeas, feta cheese olives, and Mediterranean seasonings to make a hearty and filling meal that your whole family will love.
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Why you'll love this recipe
- This dish has all the flavors of a traditional Greek salad but is wrapped up in soft and warm bell peppers.
- You only need simple ingredients so you don't have to worry about spending much money at the grocery store.
- You can prep these ahead so that they are ready to bake when you get home from work and you need an easy dinner.
Ingredient List
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- bell peppers
- ground lamb or beef
- chickpeas
- cooked rice
- diced tomatoes
- roasted red peppers
- kalamata olives
- crumbled feta cheese
- red onion
- fresh parsley
- minced garlic
- dried oregano
- ground cumin
- salt
- black pepper
- shredded mozzarella cheese
- chopped parsley
🍲 Equipment
- large skillet
- Stainless Steel Mixing Bowls
- Measuring Spoons and Cups
- 9x13 inch casserole dish
- knife
- Cutting Board
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Start by browning the ground meat in a large skillet. Cook it until it is no longer pink.
- Then drain and discard excess fat.
- Combine all the filling ingredients and mix until well combined.
- Stuff each bell pepper with the meat and rice mixture, then press down gently to pack the filling.
- Add a small amount of bowl to your baking dish and cover the dish with foil. Then bake in a 375°F preheated oven for 35-40 minutes.
- : Once the bake time is finished remove the foil, top with cheese, and return to the oven uncovered for 5 minutes. Garnish with fresh parsley before serving if desired.
Eileen's Tips for Success
- I prefer the flavor of fresh garlic cloves in this dish, however, if you don't have fresh garlic on hand you can use the minced garlic or garlic powder instead.
- Make sure that you cover your baking dish with aluminum foil so that the peppers steam and soften while they are in the hot oven.
- You can use any type of cooked rice for these Greek-style stuffed peppers. I like to use arborio rice or basmati rice but any type will work.
Variations
Here are some ways to vary the flavors of the recipe.
- Use ground beef or ground lamb to make these Greek-style peppers. However, you can also use ground turkey or ground chicken.
- Feel free to get creative with seasonings in this simple recipe. Add fresh dill or your other favorite fresh herbs for even more flavor.
- Out of tomatoes? You can use a jar of your favorite marinara sauce instead of canned tomatoes for the beef mixture.
Make ahead, storage, and freezer tips
Make ahead - To prep the peppers ahead, cover the casserole dish with foil or plastic wrap and store it in the fridge until you are ready to bake them.
Storage - Store leftover Greek-style stuffed peppers in an airtight container in the fridge for 3-4 days.
Freezing Tips - These stuffed peppers freeze very well! If you have leftovers or just want to make a batch for later, place the cooked and cooled peppers in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe container or bag. They will keep well in the freezer for up to 3 months.
Serving Suggestions
These Oven Roasted Green Beans are one of my favorite side dishes to pair with comfort food meals like these Greek stuffed peppers.
Do you love broccoli? If so, this Roasted Broccoli with Garlic makes a delicious side dish to pair with this meal.
This Homemade Lemon Bundt Cake is a moist and delicious cake to satisfy your sweet tooth after your meal. It's also great to make it ahead of time and perfect for guests.
Similar recipes
- These Instant Pot Stuffed Peppers are also a healthy dinner recipe that your entire family will love.
- These Mexican stuffed peppers are cooked in a slow cooker so you can spend less time in the kitchen and more time with your family.
- This Slow Cooker Beef and Peppers is another easy recipe for an easy dinner.
Frequently Asked Questions
Yes, stuffed peppers freeze well, so feel free to double this recipe so that you have extras.
Yes, stuffed peppers reheat well. You can reheat single servings in the microwave for 50% power for 2-3 minutes. Or also for a large batch reheat them in the oven at 350 degrees for 10-15 minutes.
Stuffed peppers can be low-carb if you switch out the rice filling for cauliflower rice instead.
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Thank you for your continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Greek Stuffed Pepper
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Equipment Needed:
Ingredients
- 8 large bell peppers (any color)
- 1 pound ground lamb or beef
- 1(15) ounce can chickpeas drained and rinsed
- 1 cup cooked rice
- 1 cup canned diced tomatoes drained
- ½ cup roasted red peppers chopped
- ½ cup kalamata olives chopped
- ½ cup crumbled feta cheese
- ¼ cup red onion peeled and finely diced
- ¼ cup fresh parsley chopped
- 2 cloves garlic peeled minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup mozzarella cheese shredded
- Additional chopped parsley optional garnish
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Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off 8 large bell peppers and remove the seeds and membranes.
- In a large skillet over medium heat, saute the 1 pound ground lamb or beef until browned and no longer pink. Drain and discard excess fat.
- In a large mixing bowl, combine cooked meat, 1(15) ounce can chickpeas, 1 cup cooked rice, 1 cup canned diced tomatoes, ½ cup roasted red peppers, ½ cup kalamata olives, ½ cup crumbled feta cheese, ¼ cup red onion, ¼ cup fresh parsley, 2 cloves garlic, 1 teaspoon dried oregano, 1 teaspoon ground cumin, ½ teaspoon salt , and ½ teaspoon black pepper Taste for seasoning, if needed adjust spices to your liking.
- Stuff each bell pepper with the meat and rice mixture, pressing down gently to pack the filling.
- Place the stuffed peppers in a 9 by 13-inch baking dish with a small amount of water in the bottom of the pan. Cover the baking dish with foil.
- Bake in the preheated oven for 35-40 minutes. The peppers should be tender and the filling cooked.
- Remove the foil and add½ cup mozzarella cheese. Return to the oven, uncovered for 5 minutes until the cheese has melted.
- Remove the pan from the oven. If desired, sprinkle Additional chopped parsley on the stuffed peppers. Ready to serve.
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