Tasty Greek Stuffed Peppers

Alright folks, let’s talk about these Tasty Greek Stuffed Peppers. Picture this — vibrant, colorful peppers stuffed with a savory mix that’s all Greek goodness. Imagine the perks of a Mediterranean vacay without ever leaving your kitchen. It’s like a passport to flavor town or, as I like to say, a humble serving of Zeus-worthy yum right on your plate. Trust me, these are a must-try, because you deserve something that’s deliciously balanced and not just another boring meal.

Now let me let you in on a little secret. My family goes nuts for these stuffed beauties! My husband once came home after a tough day, took one bite, and just lit up. You know how good it feels to see someone you love dig into your food like it’s their last meal? Yeah, that’s what happens with these. Even my picky little eaters are hooked! It’s become such a staple that our fridge is rarely without a batch. We call it ‘Pepper Party Night’ — at this point, it’s practically a celebratory event whenever I whip this up.

Why You’ll Love This Tasty Greek Stuffed Peppers

You’re gonna love this recipe because:

– It’s a colorful, tasty escape from your daily dinner grind.
– Peppers are little pockets of joy! You can taste the sunny Mediterranean without busting out a suitcase.
– Easy prep for a day when you don’t have your act together (which is most days for me!).

How to Make It

Let’s get started like you’re standing next to me and we’re just chatting between sips of coffee. Start by prepping those peppers – lop off the tops and scoop out the seeds like they owe you money. You can chuck the tops or save them for other kitchen experiments, up to you! While those rest, get the filling going. I usually throw a mix of ground meat, rice, and a colorful array of spices into my ancient, but trusty, skillet. It’s basically an art project, throwing in whatever fits the mood. Sometimes I overdo it on the garlic, but who’s complaining, right? Toss in some crumbled feta and a hearty handful of olives until it’s a solid mix of scrumptiousness. Then, stuff those peppers like you’re paying them off with flavor and pop them in the oven until they’re bubbling away like a savory cauldron of Greek magic.

Ingredient Notes

– Peppers: They’re the star! Pick firm ones that can hold up when stuffed. One time I had a collapse…it was a mess, but tasty.
– Feta Cheese: Go for the block, crumble it yourself. Pre-crumbled is just… eh, not the same.
– Olives: Always extra olives. I swear by it. Once forgot them, never heard the end of it.

Recipe Steps:

1. Prep the peppers by slicing off the tops and removing seeds.
2. In a skillet, cook ground meat with rice, spices, olives, and feta cheese.
3. Stuff the mixture into the peppers until they’re brimming with goodness.
4. Place the stuffed peppers in a baking dish and bake until bubbling and golden.

What to Serve It With

Tips & Mistakes

Take it from my blunders – uneven stuffing is a pain. Give each pepper equal love or they’ll fall apart feeling neglected.

Storage Tips

Got leftovers? Pop them in the fridge. When you go for that midnight snack, these babies are pretty tasty cold. Or, take it from me, the ‘breakfast pepper’ trend has potential. Trust me, you can get down with a bit of Greek goodness with your morning coffee.

Variations and Substitutions

Switch it up with quinoa instead of rice if you’re feeling adventurous. Ran out of feta? Goat cheese is a risky but rewarding bet. One time I had zero peppers and went rogue with zucchinis — would recommend if you’re in a pickle or in a mood to experiment.

Frequently Asked Questions

Tasty Greek Stuffed Peppers

Delicious stuffed bell peppers with a traditional Greek filling of rice, herbs, and ground beef.

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Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 count large bell peppers
• ▢ 1.5 cup uncooked white rice rinsed
• ▢ 0.75 pound ground beef lean
• ▢ 1 cup diced tomatoes canned, drained
• ▢ 0.5 cup finely chopped onion
• ▢ 2 tablespoon olive oil
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon dried parsley
• ▢ 0.5 teaspoon salt
• ▢ 0.25 teaspoon black pepper freshly ground
• ▢ 1 cup feta cheese crumbled

Instructions

Preparation Steps

• Preheat the oven to 375°F (190°C).
• Cut the tops off the bell peppers and remove seeds and membranes. Set aside.
• In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
• Add ground beef to the skillet and cook until browned, breaking it up with a spoon.
• Stir in rinsed rice, diced tomatoes, oregano, parsley, salt, and pepper. Add 1 cup of water, bring to a boil, then simmer until rice is partially cooked, about 10 minutes.
• Stuff each pepper with the beef and rice mixture, then place in a baking dish.
• Top each pepper with crumbled feta cheese.
• Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until peppers are tender and cheese is slightly browned.

Notes

This classic Greek dish makes a perfect weeknight dinner and tastes even better the next day.