These Greek Stuffed Peppers are a colorful, flavor-packed meal that combines lean ground beef, fiber-rich chickpeas, and fluffy rice for a satisfying and nutritious dish.
High in protein and packed with vegetables, they’re lightly seasoned with Mediterranean spices and finished with feta for a touch of healthy fat.
Perfect for easy weeknight dinners or meal prep.
Greek Stuffed Peppers
Equipment
- 1-Large pot
- 1 Baking dish
- 1 grill or grill pan
- 1 Measuring cups and spoons
Ingredients
- 6 large bell peppers tops removed and seeds discarded
- 1 Tbsp olive oil
- 1 cup yellow onion diced
- 1 lb lean ground beef
- ½ tsp salt
- ½ tsp black pepper
- 2 tsp allspice
- 2 cloves garlic minced
- 1 can 15 oz chickpeas, drained and rinsed
- ¼ cup fresh parsley chopped
- 1 cup white rice soaked for 30 minutes and drained
- 1 cup tomato sauce
- 2 ¼ cups water
- ¾ cup chicken broth or water
- ⅓ cup feta cheese crumbles optional garnish
- Fresh parsley optional garnish
Instructions
- Prepare the Bell Peppers: Carefully wash the bell peppers under running water. Cut off the tops and remove all seeds and membranes, making sure each pepper is hollowed out evenly. This creates a perfect cavity for the filling and ensures the peppers cook uniformly. Set the prepared peppers aside while you make the savory mixture.
- Sauté the Onions: Heat 1 tablespoon of olive oil in a large pot over medium heat. Once the oil shimmers, add the diced yellow onions. Cook them for 5-7 minutes, stirring occasionally, until they turn golden and translucent. This step builds a sweet, aromatic base that will enhance the flavor of the filling.
- Brown the Ground Beef: Add the lean ground beef to the pot with the sautéed onions. Break up the meat into small pieces using a wooden spoon. Continue cooking until the beef is fully browned and no pink remains. Carefully drain any excess grease to keep the filling light and flavorful.
- Season and Mix Chickpeas: Stir in 2 teaspoons of allspice, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and the minced garlic. Mix thoroughly so that the spices coat the meat evenly. Add the drained chickpeas and cook for 3-5 minutes, allowing them to warm through and absorb the seasonings. This step adds texture, protein, and flavor.
- Incorporate Rice and Herbs: Add the soaked and drained rice to the pot, along with 1/4 cup chopped fresh parsley and 1 cup of tomato sauce. Stir everything carefully to combine the ingredients. The rice will absorb the flavors of the meat, spices, and tomato sauce during cooking, creating a cohesive, moist filling.
- Simmer the Filling: Pour in 2 1/4 cups of water and bring the mixture to a high simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and cook for 20 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking and ensure even cooking.
- Grill the Peppers: While the filling simmers, preheat your oven to 350°F (175°C). Heat a grill or grill pan to medium heat. Lightly grill the hollowed peppers for 5-10 minutes, turning them occasionally. This softens the peppers slightly and adds attractive grill marks, enhancing both flavor and presentation.
- Prepare the Baking Dish: Fill a baking dish with 1/4–1/2 inch of chicken broth or water to prevent the peppers from burning. Carefully arrange the grilled bell peppers upright in the dish, leaving some space between them so heat circulates evenly during baking.
- Stuff the Peppers: Spoon the cooked beef, rice, and chickpea mixture into each pepper. Fill to the top without overstuffing to avoid spilling during baking. Smooth the filling gently and make sure each pepper is evenly filled for consistent cooking.
- Bake Until Perfect: Place the filled peppers in the preheated oven and bake for 25 minutes. This allows the flavors to meld, the peppers to become tender, and the filling to finish cooking evenly. The gentle heat enhances the natural sweetness of the peppers while keeping the interior moist.
- Garnish and Serve: After baking, carefully remove the peppers from the oven. Sprinkle crumbled feta cheese and chopped fresh parsley on top for added flavor and visual appeal. Serve warm, either on their own or alongside a salad or grains for a complete, satisfying meal.
Notes
- For best results, choose bell peppers that are firm, evenly sized, and free from blemishes. This ensures they hold their shape during baking.
- Soaking the rice before cooking reduces overall cooking time and helps achieve a fluffier texture in the filling.
- If you prefer a vegetarian version, you can substitute ground beef with a mixture of extra chickpeas, lentils, or plant-based crumbles.
- Adjust spices to taste; a pinch of paprika or a hint of cinnamon can enhance the Mediterranean flavors.
- These stuffed peppers reheat well, making them ideal for meal prep or weeknight dinners.
Chef’s Secrets: Maximizing Flavor and Texture
To elevate this dish, start by properly browning the meat over medium heat.
This step develops rich, caramelized flavors that are essential to the filling.
Using soaked rice ensures the grains cook evenly and absorb the juices from the tomato sauce and spices, creating a cohesive, moist filling.
Lightly grilling the peppers before baking not only softens them but adds a subtle smoky note that complements the Mediterranean seasonings.
Finally, fresh herbs like parsley added at the end brighten the dish and balance the richness of the meat.
Serving Suggestions: Pairings and Presentation Tips
Greek Stuffed Peppers are versatile enough to serve as a standalone meal or as part of a larger Mediterranean spread.
Pair with a crisp Greek salad, tzatziki sauce, or roasted vegetables for a well-rounded dinner.
For presentation, sprinkle freshly crumbled feta and chopped parsley just before serving to add color and a touch of tangy flavor.
Serve warm alongside a slice of crusty whole-grain bread to make the meal more substantial.
Storage Tips: Keeping Peppers Fresh Longer
To store leftover stuffed peppers, let them cool completely and place them in an airtight container in the refrigerator.
They will keep for 3-4 days without losing flavor.
For longer storage, freeze them individually in airtight containers or freezer bags for up to 2 months.
To reheat, thaw overnight in the refrigerator, then warm in a 350°F oven for 20 minutes or in the microwave until fully heated.
This method preserves the texture and flavor of both the filling and peppers.
Frequently Asked Questions
1. Can I use different types of peppers?
Yes! While bell peppers are traditional, you can experiment with mini sweet peppers or even poblano peppers for a slightly spicier version. Just adjust cooking time, as smaller peppers will bake faster.
2. Is it possible to make this recipe vegetarian?
Absolutely. Replace the ground beef with extra chickpeas, lentils, or a plant-based meat substitute. You may need to adjust seasoning slightly to enhance flavor.
3. Can I prepare this recipe ahead of time?
Yes. You can assemble the peppers and store them in the refrigerator for a few hours before baking. This makes them convenient for meal prep or dinner parties.
4. How can I make the filling less watery?
Ensure that the rice is drained well after soaking and that excess liquid from tomato sauce is minimal. Cooking the filling until most liquid is absorbed before stuffing the peppers also prevents sogginess.
5. What can I serve alongside stuffed peppers?
These peppers pair beautifully with Mediterranean sides such as Greek salad, roasted vegetables, couscous, quinoa, or a light yogurt-based dip like tzatziki. A side of warm bread also complements the meal.
