Greek Stuffed Peppers Recipe
These Greek Stuffed Peppers are vibrant and packed with ground meat, rice, chickpeas, and all of your favorite Mediterranean flavors!
Servings: 6 peppers
Calories: 317kcal
Equipment
Ingredients
- 6 large bell peppers tops and seeds removed
- 1 Tbsp olive oil
- 1 cup yellow onion diced
- 1 lb lean ground beef
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tsp allspice
- 2 cloves garlic minced
- 1 can chickpeas drained and rinsed
- 1/4 cup fresh parsley chopped
- 1 cup white rice soaked in water for 30 minutes
- 1 cup tomato sauce
- 2 1/4 cups water
- 3/4 cup chicken broth or water
- 1/3 cup feta crumbles optional garnish
- fresh parsley optional garnish
Instructions
- In a large pot over medium heat add in the olive oil and onions and cook until they are golden.
- Next add in the ground beef and cook until browned. Be sure to discard any grease before moving on.
- Next add in the allspice, salt, pepper, garlic, and chickpeas and cook until everything has warmed through.
- Then, add in the rice that has been soaked and drained, along with the parsley, paprika, and tomato sauce and stir everything together.
- Add in the water and bring everything to a high simmer, then turn the heat to low, cover, and cook for 20 minutes or until the rice has fully cooked.
- While the beef and rice mixture is cooking, preheat your oven to 350 degrees Fahrenheit. Then, heat a grill, or grill pan to medium heat and grill bell peppers for 5-10 minutes to soften the peppers and add grill marks on the outside.
- Fill a baking dish with broth or water to cover the bottom so the peppers don’t burn and place the peppers in the baking dish.
- Fill each pepper to the top with the beef and rice mixture, but be (sure to not overfill the peppers) and bake in the oven for 25 minutes.
- Remove from the oven and top the peppers with Feta cheese crumbles and fresh parsley then serve and enjoy!
Video
Notes
You can store these peppers in an airtight container in your fridge for 3-4 days. You can freeze these peppers in an airtight container for up to 2 months.
To reheat, thaw to fridge temperature and you can reheat in the microwave or in the oven at 350 degrees Fahrenheit for 20 minutes, or until everything has warmed through.
Nutrition
Serving: 1pepper | Calories: 317kcal | Carbohydrates: 38g | Protein: 22g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 655mg | Potassium: 746mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4154IU | Vitamin C: 161mg | Calcium: 91mg | Iron: 3mg
