Greek Stuffed Peppers
Greek Stuffed Peppers are bursting with ground beef, rice, kalamata olives, and plenty of feta cheese. An easy meal with Mediterranean flavor!
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion diced (about 1 cup)
- 1 pound 85% lean ground beef
- 1 tablespoon minced garlic about 3 cloves
- 2 teaspoons Greek seasoning
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1 ½ cups cooked jasmine rice
- 1 can 14.5 ounces fire-roasted diced tomatoes, not drained
- 1/3 cup Kalamata olives pitted and roughly chopped
- 2 tablespoons tomato paste
- 2 tablespoons chopped fresh parsley mint, or a combination
- 4 ounces crumbled feta cheese about 4 ounces, divided
- 6 bell peppers any color, tops removed and cored
Instructions
- PREP OVEN: Preheat the oven to 375°F. Lightly grease a large baking dish and set aside.
- COOK BEEF: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 4 to 5 minutes, until soft and translucent. Add 1 pound ground beef, minced garlic, Greek seasoning, 2 teaspoons kosher salt, and 1 teaspoon fresh ground black pepper. Cook for about 5 minutes, breaking up the meat, until browned. Drain excess grease.
- BUILD FILLING: Stir in 1 ½ cups cooked jasmine rice, the fire-roasted tomatoes with juices, chopped olives, and 2 tablespoons tomato paste. Cook for 2 minutes, stirring, then remove from heat.
- ADD FETA: Stir in the chopped herbs and ¾ cup feta cheese until evenly combined. Taste and adjust seasoning if needed.
- FILL PEPPERS: Arrange the peppers upright in the prepared baking dish. Spoon the filling evenly into each pepper, packing it gently. Place pepper tops on if desired. Pour about ⅓ cup water into the baking dish around the peppers.
- BAKE COVERED: Cover tightly with foil and bake for 40 to 45 minutes, until the peppers are tender.
- FINISH: Remove foil and pepper tops. Sprinkle the remaining ¼ cup feta cheese over the peppers. Bake uncovered for another 5 to 10 minutes, until heated through and lightly golden on top.
- REST AND SERVE: Let rest for 5 minutes before serving.
Notes
Make-Ahead: These stuffed peppers can be assembled up to 24 hours ahead and refrigerated before baking.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat covered in a 350°F oven for 20 minutes, or microwave individual peppers until hot.
Freezing: Wrap baked or unbaked peppers individually and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating or baking.
Ingredient Note: A squeeze of fresh lemon juice just before serving brightens the Greek flavors beautifully.
Nutrition
Serving: 1 | Calories: 342cal | Carbohydrates: 23g | Protein: 20g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 68mg | Sodium: 1207mg | Sugar: 7g | Fiber: 4g | Calcium: 133mg | Iron: 3mg