Greek Style Stuffed Peppers

Greek-style stuffed peppers with ground beef, chickpeas, rice, and aromatic spices, baked to perfection. This Mediterranean-inspired dish is healthy, protein-rich, and perfect for family dinners or weeknight meals. Serve with tzatziki sauce, Greek salad, or pita bread for a flavorful Mediterranean meal.

Ingredients

• 1 tbsp Greek extra virgin olive oil (plus extra if needed)
• 1 small yellow onion, chopped
• ½ lb ground beef
• Kosher salt and black pepper, to taste
• 1 tsp ground allspice
• 2 garlic cloves, minced (or 1 tsp garlic powder)
• 1 cup cooked or canned chickpeas, drained and rinsed
• 1 cup fresh parsley, chopped (or a mix of parsley and dill)
• 1 cup white rice, soaked 20–30 minutes and drained
• ¾ tsp hot or sweet paprika
• ¼ cup tomato sauce
• 2 ¼ cups water
• 6 bell peppers, any color, tops removed and cored
• ¾ cup chicken broth (or water)

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Instructions

1. Cook the meat and chickpeas: In a medium heavy pot, heat 1 tbsp olive oil over medium heat. Sauté onions until golden. Add ground beef and cook until deeply browned, stirring occasionally. Season with salt, pepper, allspice, and garlic. Stir in chickpeas and cook briefly.
2. Add rice and seasonings: Stir in parsley, soaked and drained rice, paprika, and tomato sauce. Add 2 ¼ cups water and bring to a high simmer until the liquid reduces by half. Reduce heat to low, cover, and cook for 20 minutes, or until the rice is tender. Adjust seasoning to taste.
3. Grill the peppers: While the rice is cooking, heat a grill, indoor griddle, or skillet over medium-high heat. Grill bell peppers for 10–15 minutes, turning as needed, until softened and lightly charred. Remove from heat and let cool slightly.
4. Preheat the oven: Preheat to 350°F (175°C).
5. Assemble the stuffed peppers: Place grilled peppers open-side up in a baking dish with ¾ cup chicken broth or water. Fill each pepper with the cooked meat, rice, and chickpea mixture.
6. Bake: Cover the dish with foil (ensuring it doesn’t touch the peppers) and bake for 20–30 minutes.
7. Serve: Garnish with parsley if desired. For a complete Greek-style meal, serve with tzatziki sauce and a Greek salad on the side.

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Why You’ll Love This Recipe

These Greek-style stuffed peppers are packed with protein, vegetables, and aromatic spices. The combination of beef, chickpeas, and rice creates a flavorful and satisfying dish with a light Mediterranean touch.

Tips

• Soak the rice to ensure even cooking and prevent a hard texture.
• Grill or lightly char the peppers for enhanced flavor and color.
• Use a heavy baking dish to cook evenly.
• Cover with foil carefully to avoid touching the peppers, which prevents sogginess.

Variations and Substitutions

• Protein: Swap ground beef with ground lamb, turkey, or a plant-based alternative.
• Grains: Use quinoa, bulgur, or cauliflower rice for a lighter version.
• Spices: Add cinnamon or nutmeg for a sweeter Greek flavor.
• Vegan option: Replace meat with extra chickpeas, lentils, or crumbled tofu.

FAQs

Can I make this recipe ahead of time?
Yes, prepare the filling and grill the peppers in advance. Assemble and bake just before serving.

Can I freeze stuffed peppers?
Yes, assemble and freeze uncooked peppers in a baking dish. Thaw before baking.

Do I have to grill the peppers?
Grilling enhances flavor, but you can also roast or steam them lightly before stuffing.

Serving

Serve stuffed peppers hot as a main course with tzatziki sauce, Greek salad, or pita bread for a complete Mediterranean-style meal.

Suggestions

• Add crumbled feta on top before serving for a tangy finish.
• Drizzle with extra olive oil for richer flavor.
• Pair with roasted vegetables or olives for a full Greek-themed dinner.
• Serve with a light lemony dressing to enhance freshness.