Savor the Mediterranean flavors with Greek Stuffed Peppers loaded with ground lamb, chickpeas, rice, olives, feta cheese, and more.
Imagine a dish so colorful and bursting with flavor that it feels like a sunny day on a Greek island. That’s exactly what Greek Stuffed Peppers are.
With their vibrant bell peppers filled to the brim with a hearty mix of seasoned meat, rice, and the tangy taste of feta cheese, these peppers are a feast for the eyes and the palate. It’s a recipe that combines the warmth of home cooking with the exotic allure of Mediterranean spices and ingredients, creating a dish that’s both comforting and excitingly different.
Greek Stuffed Peppers are a journey to the Mediterranean, filled with vibrant colors, rich flavors, and wholesome ingredients. Whether you’re looking to spice up your weekly dinner routine or impress guests at your next gathering, these peppers are sure to be a hit.
Not only are they delicious and satisfying, but they also offer a creative way to enjoy a variety of nutrients from vegetables, lean proteins, and grains all in one dish.
The flexibility of this recipe means it can be easily adapted to suit any dietary need or preference, making it a versatile option for any table.
Common Questions About Greek Stuffed Peppers
Can I Use Different Types of Meat?
Yes! While ground lamb gives these peppers a traditional Greek flavor, ground beef, ground turkey, or even a vegetarian substitute like lentils can be used to tailor the dish to your preference.
What Rice Works Best in This Recipe?
Basmati or white rice are perfect for their fluffy texture, but feel free to experiment with brown rice or even arborio for a creamier filling.
Can I Prepare These Peppers Ahead of Time?
Absolutely. You can stuff the peppers a day ahead and keep them in the refrigerator until you’re ready to bake. They’re a fantastic make-ahead meal for busy days.
Storage
These peppers only get better in the next day or two. I think the flavors of the filling ingredients blend nicely that way.
Refrigerator
Leftover stuffed peppers can be stored in an airtight container in the fridge for up to 3 days, making them a great option for meal prep.
Freezer
Freeze individual peppers on a baking sheet before transferring them to a freezer-safe container. They can be reheated from frozen for a quick, healthy dinner.
Tips
Roasted peppers have always been a favorite of mine. These ones are a Mediterranean twist that I’ve come to love!
- Choose large bell peppers for more filling space.
- Pre-cook the rice to ensure it’s perfectly fluffy when the dish is done.
- Drain the tomatoes well to prevent the filling from being too wet.
- Pack the filling tightly into each pepper for a satisfyingly stuffed pepper.
- Bake until the peppers are tender to ensure they’re easy to cut and eat.
- Use fresh herbs like parsley for the best flavor.
- A little olive oil on the bottom of the pan can prevent sticking and add flavor.
Ingredients
Oh boy! Can you just imagine how all these flavors will come together? I love Greek food.
- Large bell peppers (any color)
- Ground lamb or beef
- Chickpeas
- Cooked rice
- Diced tomatoes, canned and drained
- Roasted red peppers
- Kalamata olives
- Feta cheese
- Red onion
- Fresh parsley
- Garlic cloves
- Dried oregano
- Ground cumin
- Salt and pepper
- Shredded mozzarella cheese
- Additional chopped parsley, for garnish
How to Make Greek Stuffed Peppers
Don’t forget to remove the seeds and such. They’ll only get in the way of the flavor of this pepper recipe.
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- Cook the ground lamb in a skillet over medium heat until browned. Drain excess fat.
- In a large bowl, combine the cooked meat, chickpeas, rice, tomatoes, red peppers, kalamata olives, feta cheese, red onion, parsley, garlic, oregano, cumin, salt, and pepper.
- Stuff each bell pepper with the meat and rice mixture, pressing down gently to pack the filling.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake in the preheated oven for 35-40 minutes.
- Remove the foil and add the cheese. Return to the oven for 5 minutes just until the cheese has melted.
- Once the peppers are tender and the filling is heated through, remove them from the oven.
- Serve the Greek Stuffed Peppers hot, garnished with additional parsley if desired.
Kitchen Supplies You’ll Need for Greek Stuffed Peppers
Don’t worry, this is a super easy recipe. You’re eating Greek style tonight! The best part of your week, haha.
- Large skillet
- Baking dish or baking tray
- Wooden spoon
- Cutting board and knife
- Measuring cups and spoons
- Foil (for covering)
What to Serve With Greek Stuffed Peppers
A simple Greek salad or slices of crusty bread can complement the stuffed peppers beautifully, creating a full Mediterranean meal. Lemon wedges on the side add a fresh zesty flavor that cuts through the richness of the filling.
Why You Should Make Greek Stuffed Peppers
Go big or go home! If you’re going to try the Mediterranean diet, this is a great place to start. It’s a healthy dinner recipe the whole family will love.
- Full of classic Greek flavors that will delight your taste buds.
- Versatile—perfect for a hearty meal or a special occasion.
- A great way to include vegetables in your diet in a delicious way.
- Customizable to suit meat lovers, vegetarians, and everyone in between.
- Impressive yet easy to make, guaranteed to become one of your favorite dishes.
Variations and Add-Ins for Greek Stuffed Peppers
A lot of the ingredients can be swapped out here. Or you can just add things to this already delicious recipe. Let me know in the comments how it goes!
- Try different kinds of rice or grains for varied textures.
- Add pine nuts or raisins for a touch of sweetness and crunch.
- Swap feta for vegan cheese to make it dairy-free.
- Include more vegetables like spinach or mushrooms for a nutritional boost.
- Experiment with spices like garlic powder or a pinch of hot sauce for an extra kick.
If you love this easy dinner recipe, you’re going to love these other dinner recipes too. Please click each link below to find the easy, printable recipe!
More Mediterranean-Inspired Recipes
Mediterranean Chicken Breast Recipe
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Greek Stuffed Peppers
Ingredients
- 8 bell peppers any color – large
- 1 lb ground lamb or beef
- 15 ounces chickpeas drained and rinsed (1 can)
- 1 cup rice – cooked
- 1 cup diced tomatoes canned – drained
- ½ cup roasted red peppers – chopped
- ½ cup kalamata olives – chopped
- ½ cup feta cheese – crumbled
- ¼ cup red onion – finely diced
- ¼ cup fresh parsley – chopped
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- salt and pepper to taste
- ½ cup mozzarella cheese shredded
additional chopped parsley, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- Cook the ground lamb in a skillet over medium heat until browned. Drain excess fat.
- In a large bowl, combine the cooked meat, chickpeas, rice, tomatoes, red peppers, kalamata olives, feta cheese, red onion, parsley, garlic, oregano, cumin, salt, and pepper.
- Stuff each bell pepper with the meat and rice mixture, pressing down gently to pack the filling.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake in the preheated oven for 35-40 minutes.
- Remove the foil and add the cheese. Return to the oven for 5 minutes just until the cheese has melted.
- Once the peppers are tender and the filling is heated through, remove them from the oven.
- Serve the Greek Stuffed Peppers hot, garnished with additional parsley if desired.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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