Light Greek Stuffed Peppers
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These Light Greek Stuffed Peppers have just the right amount of herbs, rice and lean ground beef to make the perfect meal!
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 person’s preferences???
Enjoy!
With love, from our simple kitchen to yours.
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Light Greek Stuffed Peppers
Ingredients
- 3 garlic cloves, minced
- 1 cup onions, diced
- 1 pound 93% lean beef
- drizzle olive oil, extra virgin
- 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
Instructions
- Preheat oven to 375.
- 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.
- Add oregano and diced tomatoes. Cook until tomatoes are warmed. Set aside.
- In a large bowl combine cooked beef mixture, rice, mint, 3 ounces of the diced feta, egg, salt and pepper. Mix well to combine.
- In a 9×13 baking dish set up peppers (I used 2 ramekins and 4 peppers). Fill each pepper evenly with the mixture.
- 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).
- 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.
- Serve and enjoy!
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally Published November 2011
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
This is definitely a fun change with the feta. Wondering about ground lamb in it. This meal always comforts and warms,
looks so good always enjoy your recipes
lovely flavours looks wonderful
This is also signature dish from my home country(Serbai) and we love it;)
We LOVE stuffed peppers! Going to have to try your version – I think they'd be great with the Feta!!
These look so festive, would be a great dinner for the holidays with a nice green salad! Great tutorial also, thanks!
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
yummy yummy..Delicious..Thanks for the recipe dear
Do visit my blog too
http://yummytummy-aarthi.blogspot.com/
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.
These were amazing, and so incredibly filling! I’ll have to make these for my grandmother since she loves stuffed peppers