Original Post: https://www.evolvingtable.com/greek-stuffed-peppers/
Greek Stuffed Peppers
If your stuffed-pepper rotation is stuck on marinara and mozzarella, these Greek Stuffed Peppers are the swap. A juicy beef-and-rice filling packed with warm Greek spices and feta baked right in, finished with tzatziki and a squeeze of lemon. Ready in about an hour, perfect for a weeknight or a low-effort dinner party spread.
Servings: 6 servings
Ingredients
- 6 bell peppers any color
- 1 tablespoon olive oil
- 2 teaspoons salt divided
- ½ cup water
- 1 pound 85/15 ground beef
- ½ yellow onion finely diced
- 3 garlic cloves minced
- 1 14.5-ounce can diced tomatoes, undrained
- 1 teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon paprika
- ¼ teaspoon cinnamon
- ½ teaspoon black pepper
- 2 cups cooked rice
- ⅓ cup finely chopped flat-leaf parsley
- 1 cup crumbled feta cheese divided
For Serving:
- Tzatziki sauce
- Fresh lemon wedges
- Fresh flat-leaf parsley finely chopped, optional
Instructions
- Preheat the oven to 400°F.
- Cut bell peppers in half from stem to bottom, leaving the stems intact for presentation. Remove the seeds and membranes.6 bell peppers
- Place pepper halves cut-side up on a large rimmed sheet pan. Drizzle with the olive oil, rub it all over the peppers, and sprinkle with ½ teaspoon salt.1 tablespoon olive oil
- Place on the lower rack of the oven, pour water into the base of the sheet pan, and bake for 20-25 minutes, or until the peppers are tender and most of the water has evaporated.½ cup water
- While the peppers bake, add the ground beef to a large skillet over medium-high heat, and cook, breaking apart, for 7-8 minutes, or until no longer pink.1 pound 85/15 ground beef
- Add the onion and cook for 2-3 minutes, or until tender. Add garlic and continue cooking for 30 seconds, or until fragrant.½ yellow onion, 3 garlic cloves
- Stir in the diced tomatoes (with their liquid), oregano, basil, paprika, cinnamon, the remaining 1 ½ teaspoons salt, and black pepper. Simmer for 5-7 minutes, or until the mixture has thickened slightly.1 14.5-ounce can diced tomatoes, undrained, 1 teaspoon oregano, ½ teaspoon basil, ½ teaspoon paprika, ¼ teaspoon cinnamon, ½ teaspoon black pepper, 2 teaspoons salt
- Remove from heat. Stir in the cooked rice, parsley, and ½ cup of the feta until well combined.2 cups cooked rice, ⅓ cup finely chopped flat-leaf parsley, 1 cup crumbled feta cheese
- Fill each pepper half with about ⅓ cup of the filling, mounding slightly. Return the sheet pan to the oven and bake for 5-10 minutes more, or until heated through.
- Top with the remaining ½ cup feta and serve with tzatziki sauce, lemon wedges, and additional parsley, if desired.Tzatziki sauce, Fresh lemon wedges, Fresh flat-leaf parsley
Video
Notes
- Beef: 85/15 ground beef gives you a richer filling, but 80/20 or 90/10 will also work. Ground lamb is an excellent swap for an even more authentic Greek flavor. Use it straight or do half lamb, half beef. Ground turkey or chicken work too, just add an extra tablespoon of olive oil to the skillet so the filling doesn't dry out.
- Rice: Use any cooked rice you have on hand: white, brown, basmati, or jasmine. About ⅔ cup of uncooked rice yields 2 cups cooked. This is a great way to use up leftover rice from another dinner.
- Tomatoes: Undrained diced tomatoes are key here. The liquid binds the filling and keeps the rice from drying out. Don't drain them. Fire-roasted diced tomatoes also work and add a subtle smoky depth.
- Feta: Buy a block of feta packed in brine and crumble it yourself if you can. The pre-crumbled stuff has anti-caking agents that keep it dry and chalky, while block feta stays creamy and salty in the best way.
- Peppers: Any color bell pepper works. Red, yellow, and orange are sweeter; green is more grassy and slightly bitter. Look for peppers of a similar size so they cook evenly.
- Make ahead: The filling can be made up to 2 days in advance and stored in an airtight container in the fridge. Stuff and bake the peppers when you're ready to serve.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat in a 350°F oven for 10-15 minutes, or until warmed through. The microwave also works (1-2 minutes per pepper half), but the oven keeps the peppers from getting soggy.
- Freezing: These freeze well for up to 2 months in an airtight container. The peppers will soften further once thawed and the texture won't be quite as good as fresh, but the flavor holds up beautifully. Thaw overnight in the fridge before reheating in a 350°F oven for 20-25 minutes.
