greek stuffed peppers

You'll love these stuffed peppers, prepared Greek-style and stuffed with a perfectly seasoned meat mixture with rice and chickpeas and fresh herbs. You can prepare parts of this recipe ahead of time, and you can even freeze leftover stuffed peppers! Serve them as the main coarse or a side dish.

Greek Style Stuffed Peppers Recipe

Greek extra virgin olive oil

yellow onion, chopped

beef

salt black pepper

allspice

garlic cloves, minced (or 1 tsp garlic powder)

white rice,

tsp paprika

tomato sauce

water

bell

chicken broth (or water)

Cook the meat &amp; chickpeas

In a medium heavy pot, heat 1 tbsp of extra virgin oil. Saute the chopped onions until golden. Now add the meat and cook over medium-high heat, stirring occasionally, until deeply browned. Season with salt, pepper, allspice, minced garlic (or garlic powder). Stir in the chickpeas and cook briefly.

Add rice etc. and cook

To the same pot, now add the parsley, rice (which had been soaked in water and drained), paprika, and tomato sauce. Stir to combine. Add the water and bring to a high simmer until the liquid has reduced by half. Then turn the heat to low, cover and cook for 20 minutes or until the rice is fully cooked and no longer hard nor too chewy. Taste and adjust seasoning to your liking.

Grill the peppers

While the rice is cooking, heat a grill or indoor griddle or skillet over medium-high. Grill the bell peppers for 10-15 minutes, covered, and turning over as needed so that the peppers will soften and gain some color. Remove from heat and set aside to cool briefly.

Assemble stuffed peppers

Assemble the bell peppers open-side up in a baking dish filled with 3/4 cup broth or water. Fill each of the bell peppers with the the cooked stuffing mixture of meat, rice and chickpeas.

Cover and bake

Cover the baking dish with foil (making sure the foil does not touch the stuffed peppers) and place the dish on the middle rack of your heated oven.  Bake for 20-30 minutes.

Remove from the oven and garnish with parsley, if you like, and serve.

To serve stuffed peppers as a main dish Greek-style, add Tztaziki sauce and Greek salad for sides.

Awesome! I substituted ground lamb and added goat cheese. DELICIOUS! I also used trader Jose’s frozen brown rice. Since it was already cooked, once I heated it up, I didn’t have to add as much water. Used fire roasted forced tomatoes and then about 1 can of water.

I made it exactly as said and found it lacking in flavour. Had to add loads more herbs ( thyme, celery leaves and bay leaf) and some Harissa paste for bite. Mixture was ok. Grilled the peppers, then baked in foil for 35 mins and they were still crunchy, borderline cooked. What have I done wrong? ??‍♀️

I made this last night and before stuffing the peppers, I tasted it and felt it needed some more flavor.  Added some dried dill as well as some Zhoug I had made for the pumpkin soup the night before and that really kicked it up a notch!
Very nice.

Did this recipe as suggested  but omitted rice as I had too much meat ! Salt and pepper are to taste of course but I found i had to add quite a bit to enjoy all the flavors. Adding too much spice will overpower the rest  of the filling. I liked your recipe  and will add it to mine. I am from the Mediterranean too, right in the center of it. How I miss that gorgeous  sea! I live in AZ.

Good recipe.  This stuffing will definitely make 6-10 stuffed bell peppers if the peppers are large.   Taste for flavoring before you stuff bell peppers; I added more salt and garlic.

https://content.jwplatform.com/videos/YJhS46uB.mp4

Stuffed Peppers, prepared with a Mediterranean-style rice stuffing with spiced meat, chickpeas and more. 

Mediterranean Stuffed Peppers

Bring the flavors of the Mediterranean to your table with this tasty stuffed peppers recipe. Mediterranean stuffed peppers are filled with delicious spices and are perfect for a family weeknight dinner.

bell peppers (orange, yellow and red)

olive oil (extra virgin)

onion

ground beef (90% lean)

cinnamon

tsp cumin

tsp cardamom

garlic

tsp paprkia

tsp salt

tomato paste

white rice

broth

parsley (chopped)

olives (to top)

Preheat the oven to 375F. 

Cut the top of the bell peppers, clean out the seeds and set them aside.

Bring a pot of water to boil and steam the bell peppers for almost 5 minutes.

Heat olive oil in a pan over medium heat. Saute onion until translucent. 

Add ground beef to the onion and cook it until it's brown. 

Add in cinnamon, cumin, cardamom, mined garlic, paprika and salt. 

Add tomato paste and mix well until fully combined. 

Add in cooked white rice and combine. 

Fill the bell peppers with the filling, top with olives and parsley. Place the top part of the bell peppers on as lids and place the bell peppers in an oven safe dish.

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Greek Style Stuffed Peppers Recipe

Mediterranean Stuffed Peppers

Top 2 greek stuffed peppers recipes from across the web

The most viewed greek stuffed peppers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Greek Style Stuffed Peppers Recipe

Mediterranean Stuffed Peppers

The most viewed greek stuffed peppers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine