Wednesday, November 9, 2011

Light Greek Stuffed Peppers

Happy Wednesday everyone!  Its Date Night and Dinner Parties today at The Slow Roasted Italian.  Tonight we are serving Greek Stuffed Peppers, a twist on the ordinary.  An impressive dish to serve for Date Night or Dinner Party!!!  Hope you enjoy, Em and I love these!

Mr. W likes the stuffing, but not the pepper flavor.  I started making his in ramekins, so he gets the best of both worlds.  Catering to a picky eater has made me an out of the box thinker.  I sure have come a long way from my days as a member of the "clean plate club" (my youth).  My family served it and you ate it.  Can you imagine my mom having to make 7 different adjustments to each meal, one for each persons preferences???

Yield: 4
Author: Donna Elick
Greek Stuffed Peppers

Greek Stuffed Peppers

Tonight we are serving Greek Stuffed Peppers, a twist on the ordinary.
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour


  • 3 garlic cloves, minced
  • 1 cup onions, diced
  • 1 pound 93% lean beef
  • drizzle extra virgin olive oil
  • Salt and pepper (pinch of each)
  • 1/2 tablespoon dried oregano
  • 1/4 cup fresh mint, chopped
  • 2 cups brown rice, cooked
  • 1 teaspoon pepper
  • 1 can diced tomatoes
  • 4 ounces reduced fat feta cheese, finely diced (divided)
  • 1 egg, whisked
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 red bell peppers, cut off the tops - de-seed and de-vein


  1. Preheat oven to 375.
  2. In a medium skillet over medium heat, drizzle with olive oil. Add onion and garlic, cook until onion is translucent, add beef and a pinch of salt. Cook until beef is cooked through.
  3. Add oregano and diced tomatoes. Cook until tomatoes are warmed. Set aside.
  4. In a large bowl combine cooked beef mixture, rice, mint, 3 ounces of the diced feta, egg, salt and pepper. Mix well to combine.
  5. In a 9x13 baking dish set up peppers (I used 2 ramekins and 4 peppers). Fill each pepper evenly with the mixture.
  6. Top each with the remaining feta. Place pepper tops on the filled peppers. Fill the baking dish with water (covering 1/2” of the peppers).
  7. Bake 35-45 minutes, until peppers are tender. Remove pepper tops and turn oven to 450. Bake 5 minutes to brown the top of the peppers.
  8. Serve and enjoy!


  1. This is definitely a fun change with the feta. Wondering about ground lamb in it. This meal always comforts and warms,

  2. looks so good always enjoy your recipes

  3. This is also signature dish from my home country(Serbai) and we love it;)

  4. We LOVE stuffed peppers! Going to have to try your version - I think they'd be great with the Feta!!

  5. These look so festive, would be a great dinner for the holidays with a nice green salad! Great tutorial also, thanks!

  6. Oh the peppers look amazing with that greek filling. I love the flavors of the mint and feta together with the peppers. Makes a nice presentation too

  7. yummy yummy..Delicious..Thanks for the recipe dear

    Do visit my blog too

  8. This looks wonderful. I have yet to make stuff bell peppers (no clue why), but always love the idea of them. I bet this would also taste fabulous with ground lamb.

    Thanks for the recipe inspiration! Your blog is beautiful.


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