Greek Stuffed Peppers

 

Vibrant Greek Stuffed Peppers have healthy dinners wrapped. Think of them as your personal healthy dinner present!

Colorful orange, green, and red bell peppers stuffed with rice, seasoned ground meat, feta, and chickpeas, this Mediterranean twist on my master Stuffed Peppers recipe offers every food group in a single forkful.

• Vegetables. Tender baked bell peppers are the vehicle, and tomatoes help make the filling juicy.
• Lean Protein. Ground meat (use lean ground beef, bison, or lamb for a traditional flavor) and chickpeas make these peppers filling.
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• Whole Grains. Cooked brown rice, quinoa, or another whole grain of your choice provides fiber and nutrients.
• Good Stuff. Feta, herbs, and warm spices. Because for a healthy dinner to satisfy, it can and must taste fabulous. The perfect way to top Greek Chicken, too!

• Mediterranean and Middle Eastern-inspired foods are (at the risk of offending Mexican Stuffed Peppers and Italian Stuffed Peppers), perhaps my all-time favorite flavor profile and showcasing of ingredients.

  Over the last several years, the Mediterranean diet has been popularized and promoted for its long-term health benefits such as preventing heart disease, stroke, and even depression (read more about the research and benefits here).

• About Stuffed Peppers

  Stuffed peppers are popular in many countries. They come from Spain, India, and North America mostly, though many other countries have developed iterations of the recipe.

  In Greek food, vegetables that are stuffed then baked until tender are referred to as Gemista (or yemista), which means “filled with.” Most often, Gemista refers to Greek stuffed green peppers and tomatoes, that also includes mint, potato wedges, garlic cloves and red onions. This definitely makes me want to take a trip to Greece! The filling can be vegetarian or include meat.

• The Ingredients

  • Bell Peppers. Once baked, the bell peppers are lightly sweet, tender, and the perfect flavor complement for the filling. Plus, with oodles of vitamins, bell peppers are a healthy choice.
  • Ground Meat. This recipe can be made with lean ground beef, bison, or lamb. For those who haven’t tried bison before, it will taste very similar to ground beef. Ground lamb also tastes similar to ground beef, but it will have a slightly more gamey flavor.

  STUFFED PEPPERS WITHOUT MEAT

  If you want to make vegetarian stuffed peppers, you can use additional chickpeas or other sautéed vegetables in its place. I think Greek stuffed peppers with potatoes would be a tasty and hearty option.

  • Spices. A mixture of garlic powder, cumin, coriander, oregano, cinnamon, and cayenne pepper gives this recipe bold flavor. The cayenne doesn’t make the peppers spicy, but you can omit it if you prefer yours without any spice or even add a dash of black pepper.
  • Chickpeas. Not only are chickpeas delicious in Mediterranean recipes, but they’re also healthy. Chickpeas are packed with protein, helping make these peppers more satisfying.
  • Fire Roasted Tomatoes. Rich, smoky flavor in the convenience of a can.
  • Brown Rice. Helps make these stuffed peppers more filling and nutritious. Brown rice is rich in fiber and magnesium.

  SUBSTITUTION TIP

  You can also use bulgur, quinoa, or cauliflower rice.

  • Fresh Parsley. For beautiful presentation and freshness.
  • Feta. Creamy, salty feta cheese was made to be paired with Mediterranean flavors.

  The Directions

  

  1. Hollow out the peppers and stand them up in a baking dish.

  

  2. Cook the beef and spices in a large skillet.

  

  3. Using a wooden spoon, stir in the chickpeas and tomatoes.

  

  4. Remove the skillet from the heat. Add the rice, parsley, and part of the feta.

  

  5. Mound the filling inside the peppers.

  

  6. Cover and bake Greek stuffed peppers at 350 degrees F for 40 minutes. Uncover and sprinkle with the remaining feta.

  

  7. Bake for 15 minutes more. Top with parsley and DIG IN!

   need to preheat the oven or put water in the baking dish). Cover the peppers and refrigerate until you’re ready to add the water and bake.