Go Back

Greek Style Stuffed Peppers

A comforting dish featuring bell peppers stuffed with a hearty mixture of ground beef, chickpeas, rice, and an array of spices, perfect for family dinners or gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the stuffing
  • 1 tbsp extra virgin olive oil Adds richness; you can use avocado oil for a different flavor.
  • 1 small yellow onion, chopped Provides a sweet and aromatic base.
  • 1/2 lb ground beef The heart of the stuffing; swap for ground turkey for a leaner option.
  • 1 tsp Kosher salt Essential for flavor; use sea salt as an alternative.
  • 1 tsp black pepper Enhances all flavors; freshly ground is best.
  • 1 tsp ground allspice Introduces warm, aromatic notes; nutmeg can be a substitute.
  • 2 cloves garlic, minced (or 1 tsp garlic powder) Brings robust flavor; garlic powder offers convenience.
  • 1 cup cooked or canned chickpeas, drained and rinsed Provides texture and protein; any beans work here.
  • 1 small bunch fresh parsley, chopped (about 1 cup packed) Adds freshness; substitute with cilantro for a bolder taste.
  • 1 cup white rice, soaked in water for 20 to 30 minutes and drained Opt for brown rice for a healthier version.
  • 3/4 tsp hot or sweet paprika For depth of flavor; smoked paprika can add a twist.
  • 1/4 cup tomato sauce Provides moisture and flavor; diced tomatoes are a great alternative.
  • 2 1/4 cups water Helps cook everything together; broth adds additional flavor.
  • 6 pcs bell peppers (any colors) The vessel for the stuffing.
  • 3/4 cup chicken broth or water Use vegetable broth for a vegetarian version.

Method
 

Cooking the Filling
  1. In a medium heavy pot, heat 1 tablespoon of extra virgin olive oil over medium heat. Sauté the chopped onions until golden.
  2. Add the ground beef to the pot, cooking and stirring occasionally until browned. Season with salt, pepper, and allspice, then add minced garlic and chickpeas.
  3. Stir in the parsley, soaked rice, paprika, and tomato sauce. Mix well, add water, and bring to a vigorous simmer until the liquid reduces by half. Then turn the heat low, cover, and let it cook for 20 minutes or until rice is fully cooked.
Preparing the Peppers
  1. While the rice is cooking, grill the bell peppers in a medium-high grill or skillet for 10 to 15 minutes, turning them occasionally. Remove from heat and set aside.
  2. Preheat your oven to 350 degrees F (175 degrees C). Arrange the peppers in a baking dish, adding 3/4 cup broth or water to the bottom before filling each pepper with the stuffing mixture.
  3. Cover the dish with foil (avoiding touching the peppers) and bake for 20 to 30 minutes.
  4. Remove from the oven, garnish with extra parsley if desired, and serve.

Notes

Let stuffed peppers cool completely before storing them in the refrigerator. Experiment with different proteins like ground lamb for an optional twist. Utilize leftover filling in quesadillas or on salads.