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Greek Stuffed Peppers

Greek Stuffed Peppers Recipe

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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 4 medium bell peppers
  • 1 lb ground lamb or beef
  • 1 tbsp olive oil, plus more for drizzling
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • Salt and black pepper
  • 2 tbsp tomato paste
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 cup cooked long-grain white rice
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley, plus more for serving
  • 1/2 cup low-sodium chicken or vegetable broth
  • Juice of 1/2 lemon

Method
 

  1. Preheat oven to 400°F. Halve peppers lengthwise, remove seeds and membranes, brush with oil, season with salt, and roast cut side up for 10 minutes.
  2. Heat 1 tbsp oil in a skillet over medium-high heat. Cook onion 4 to 5 minutes, add garlic, oregano, cinnamon, salt, and pepper, then add ground meat and brown 6 to 8 minutes.
  3. Push meat aside, add tomato paste and cook 1 minute. Stir in drained tomatoes and cooked rice. Off heat, fold in feta and parsley.
  4. Mound filling into peppers, pour broth around them, drizzle with oil. Cover with foil and bake 25 minutes. Uncover and bake 10 to 15 minutes more until tender and lightly browned.
  5. Squeeze lemon juice over peppers, sprinkle with extra parsley, and serve hot.

Notes

The filling can be made a day ahead; simply assemble and bake when ready. For an extra-creamy finish, dollop a spoonful of Greek yogurt on top just before serving.