Greek Stuffed Peppers

Get ready to transport your taste buds to the Mediterranean with these vibrant and flavorful Greek Stuffed Peppers! This wholesome recipe features tender bell peppers packed with a savory blend of ground beef or lamb, fluffy rice, aromatic herbs like dill and oregano, and a creamy touch of tangy feta cheese. Baked to perfection in a broth bath that keeps the peppers moist and infused with flavor, each bite delivers layers of comforting, hearty goodness. With just 20 minutes of prep time, these stuffed peppers are ideal for weeknight dinners or meal prepping. Serve them warm with fresh lemon wedges for a zesty finish that ties together the authentic Greek flavors. Whether you're craving a satisfying healthy meal or looking to impress guests with a Mediterranean feast, this dish is a showstopper!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 6 whole Bell peppers
• 3 tablespoons Olive oil
• 1 pound Ground beef or ground lamb
• 1.5 cups Cooked white or brown rice
• 1 medium Yellow onion, finely chopped
• 3 cloves Garlic cloves, minced
• 1 cup Diced tomatoes, canned
• 0.75 cup Feta cheese, crumbled
• 0.25 cup Fresh parsley, chopped
• 2 tablespoons Fresh dill, chopped
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Chicken or vegetable broth
• 6 wedges Lemon wedges, for serving

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the tops off the bell peppers and remove the seeds and membranes from the inside. Reserve the tops for presentation if desired.

Step 3

Bring a large pot of water to a boil and blanch the peppers for 2 minutes to soften them slightly. Remove and allow them to dry upside-down on a clean kitchen towel.

Step 4

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

Step 5

Add minced garlic to the skillet and cook for another 30 seconds until fragrant.

Step 6

Stir in the ground beef or lamb and cook, breaking it apart with a spoon, until browned and fully cooked, about 5-7 minutes. Drain excess grease if necessary.

Step 7

Add the diced tomatoes, cooked rice, parsley, dill, oregano, salt, and black pepper to the skillet. Stir to combine and allow the mixture to cook for 2-3 minutes until heated through.

Step 8

Remove the skillet from heat and fold in the crumbled feta cheese.

Step 9

Lightly oil a baking dish with the remaining 1 tablespoon of olive oil. Arrange the bell peppers upright in the dish.

Step 10

Spoon the stuffing mixture evenly into each pepper, packing it gently but not overfilling.

Step 11

Pour the chicken or vegetable broth into the bottom of the baking dish, ensuring it surrounds the peppers to keep them moist during baking.

Step 12

Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.

Step 13

Remove the foil and bake for an additional 15 minutes, allowing the tops to brown slightly.

Step 14

Remove from the oven and let the peppers cool for a few minutes before serving.

Step 15

Serve the stuffed peppers warm with lemon wedges on the side for an optional citrusy kick.

Nutrition Facts

Serving size	2631.4 grams (2631.4g)

Amount per serving	% Daily Value*
Calories	2694

Total Fat 174.60g	224%
Saturated Fat 68.60g	343%
Polyunsaturated Fat 4.00g
Cholesterol 513mg	171%
Sodium 6048mg	263%
Total Carbohydrate 163.80g	60%
Dietary Fiber 23.90g	85%
Total Sugars 42.80g
Protein 124.60g	249%

Vitamin D 0IU	0%
Calcium 1312mg	101%
Iron 26mg	146%
Potassium 4498mg	96%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.7%

Protein: 18.3%

Carbs: 24.0%