13 Easy Greek Stuffed Pepper Recipes for Tasty Weeknight Meals

When it comes to weeknight dinners, Greek stuffed peppers are a tasty and flexible choice. These vibrant bell peppers can be filled with anything from savory ground meat to nourishing grains. Each recipe brings a touch of Mediterranean flair to your kitchen. If you’re looking to shake up your dinner routine, check out these mouthwatering variations. They might just become your new go-to favorites.

Classic Greek Stuffed Peppers With Rice and Feta

Classic Greek stuffed peppers, or “Gemista,” are a delightful and nutritious dish that combines the flavors of Mediterranean cuisine into a colorful and satisfying meal.

These stuffed bell peppers are filled with a mixture of rice, vegetables, and feta cheese, making them not only delicious but also a perfect option for a vegetarian main course. The dish is often seasoned with fresh herbs like dill and parsley, providing a fresh and aromatic profile that complements the sweetness of the peppers.

Cooking Greek stuffed peppers is a straightforward process that allows for creativity as you can adjust the filling to your taste. Whether you’re preparing them for a family dinner or a gathering with friends, these stuffed peppers are sure to impress with their vibrant colors and rich flavors.

Serve them with a side salad or some crusty bread to complete the meal. Now, let’s explore the ingredients and the cooking instructions to create this classic Greek dish for 4-6 people.

Ingredients:

• 4-6 large bell peppers (any color)
• 1 cup uncooked long-grain rice
• 2 cups vegetable broth (or water)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium tomato, diced
• 1 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt (to taste)
• 3 tablespoons olive oil
• Juice of 1 lemon

Cooking Instructions:

1. Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. If necessary, trim the bottom slightly so they can stand upright. Place the peppers in a baking dish, cut side up, and set aside.
2. Cook the Rice: In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the uncooked rice, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the liquid has been absorbed. Remove from heat and let it cool slightly.
3. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. Add the diced tomato and cook for another 2-3 minutes until softened.
4. Mix the Filling: In a large bowl, combine the cooked rice, sautéed vegetables, crumbled feta cheese, chopped parsley, chopped dill, dried oregano, black pepper, and salt. Drizzle with lemon juice and mix everything together until well combined.
5. Stuff the Peppers: Carefully spoon the filling into each bell pepper, packing it gently but firmly. Fill each pepper to the top and place the stuffed peppers back into the baking dish. If you have any leftover filling, you can place it around the peppers in the dish.
6. Bake the Peppers: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15 minutes, allowing the tops to brown slightly.
7. Serve: Once done, remove the stuffed peppers from the oven and let them cool for a few minutes. Serve warm and enjoy your delicious Greek stuffed peppers!

Extra Tips:

To enhance the flavors of your Greek stuffed peppers, consider adding some chopped olives or sun-dried tomatoes to the filling for an extra burst of Mediterranean taste.

You can also experiment with different types of cheese, such as goat cheese or a blend of cheeses, to create a unique variation of this dish. For a bit of heat, add some crushed red pepper flakes to the filling.

Finally, these stuffed peppers can be made ahead of time and stored in the refrigerator, making them a convenient option for busy weeknights!

Mediterranean Quinoa Stuffed Peppers

Mediterranean Quinoa Stuffed Peppers are a delightful and healthy dish that brings together the vibrant flavors of the Mediterranean in a nourishing and satisfying meal. This recipe showcases colorful bell peppers filled with a hearty mixture of quinoa, fresh vegetables, herbs, and spices, making it a perfect choice for a light lunch, dinner, or even as a party appetizer.

Not only are these stuffed peppers visually appealing, but they’re also packed with protein, fiber, and essential nutrients, making them an excellent option for health-conscious eaters.

Preparing Mediterranean Quinoa Stuffed Peppers is straightforward and requires minimal effort. First, you’ll need to cook the quinoa, which serves as the base for the filling. Then, you’ll mix the cooked quinoa with an array of flavorful ingredients and stuff them into bell peppers.

Once baked, the peppers become tender, while the filling melds together, creating a delicious harmony of tastes and textures that everyone will love.

Ingredients (Serves 4-6)

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth or water
• 1 cup cherry tomatoes, halved
• 1 small red onion, diced
• 1 cup cooked chickpeas (canned or boiled)
• 1/2 cup feta cheese, crumbled
• 1/4 cup Kalamata olives, pitted and chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Lemon wedges, for serving (optional)

Cooking Instructions

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This will guarantee that your stuffed peppers bake evenly and develop a lovely roasted flavor.

2. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring it to a boil over high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and all the liquid has been absorbed.

Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

3. Prepare the Peppers: While the quinoa is cooking, wash the bell peppers and cut the tops off, removing the seeds and membranes. Place the cleaned peppers upright in a baking dish.

4. Mix the Filling: In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, diced red onion, chickpeas, feta cheese, olives, parsley, olive oil, oregano, garlic powder, salt, and pepper. Stir well until all ingredients are evenly mixed.

5. Stuff the Peppers: Carefully spoon the quinoa mixture into each bell pepper, pressing down gently to pack the filling. Confirm each pepper is filled to the top.

6. Bake the Peppers: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and slightly charred on the edges.

7. Serve: Once baked, remove the stuffed peppers from the oven. Serve warm, garnished with extra parsley and lemon wedges for an added zest.

Extra Tips

When preparing Mediterranean Quinoa Stuffed Peppers, feel free to customize the filling based on your preferences or what you have on hand. You can add other vegetables like zucchini or spinach, swap out the feta for a dairy-free cheese, or use different grains like farro or brown rice instead of quinoa.

Additionally, if you prefer a bit of spice, consider adding red pepper flakes to the filling. These stuffed peppers also reheat well, making them great for meal prep or leftovers!

Spinach and Feta Stuffed Bell Peppers

Spinach and Feta Stuffed Bell Peppers are a delightful and healthy dish that marries the vibrant flavors of Greece with the comforting nature of stuffed peppers. This recipe showcases the rich, savory taste of feta cheese combined with the nutritious goodness of spinach, all enveloped in a sweet bell pepper. This dish is perfect for a family dinner or a casual gathering, providing a colorful and appetizing presentation that will impress your guests.

The beauty of Spinach and Feta Stuffed Bell Peppers lies not only in their flavor but also in their versatility. You can easily modify the filling with other ingredients like quinoa, rice, or even lentils for an extra protein boost. Additionally, these stuffed peppers are a great make-ahead meal option, as they can be prepared in advance and stored in the refrigerator until you’re ready to bake them. This dish isn’t only delicious but also packed with nutrients, making it a wholesome choice for any meal.

Ingredients (serving size: 4-6 people):

• 4 large bell peppers (any color)
• 1 cup cooked quinoa or rice
• 2 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil
• 1 cup marinara sauce (for serving, optional)

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that your stuffed peppers cook evenly and thoroughly when you place them in the oven.
2. Prepare the Bell Peppers: Wash the bell peppers under cold water. Carefully cut the tops off each pepper and remove the seeds and membranes. This will create a hollow space for your filling. Place the prepared peppers in a baking dish upright.
3. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent, about 3-5 minutes. This step brings out the flavors of the onion and garlic, forming a flavorful base for your filling.
4. Combine the Filling Ingredients: In the skillet, add the chopped spinach, cooked quinoa or rice, feta cheese, dried oregano, dried basil, salt, and pepper. Stir everything together, cooking for an additional 2-3 minutes until the spinach wilts and the ingredients are well combined. This mixture will serve as the hearty filling for your peppers.
5. Stuff the Peppers: Using a spoon, gently fill each bell pepper with the spinach and feta mixture, packing it in slightly to make sure they’re filled nicely. If desired, you can top each pepper with a little extra feta for added flavor.
6. Bake the Stuffed Peppers: Pour a small amount of marinara sauce at the bottom of the baking dish if using. Arrange the stuffed peppers upright in the dish, then cover it with aluminum foil to retain moisture. Bake in the preheated oven for 25-30 minutes, then remove the foil and bake for an additional 10-15 minutes until the peppers are tender and slightly charred on top.
7. Serve: Once baked, remove the stuffed peppers from the oven and let them cool for a few minutes. Serve warm, drizzling with extra marinara sauce if desired.

Extra Tips:

For an added twist to your Spinach and Feta Stuffed Bell Peppers, consider incorporating other ingredients like olives, sun-dried tomatoes, or even pine nuts for additional texture and flavor.

You can also experiment with different types of cheese, such as goat cheese or mozzarella, to customize the recipe to your liking. Finally, leftover stuffed peppers can be stored in the refrigerator for up to three days, making them a great option for meal prep or quick reheating for lunches or dinners throughout the week.

Ground Lamb and Rice Stuffed Peppers

Ground Lamb and Rice Stuffed Peppers are a delightful twist on traditional Greek flavors, combining the richness of lamb with aromatic spices and fresh ingredients. These stuffed peppers aren’t only visually appealing but also packed with a savory filling that will transport you straight to the Mediterranean.

This dish is perfect for family gatherings or dinner parties, as it provides a hearty meal that’s both comforting and satisfying.

The sweet bell peppers serve as the perfect vessel for the flavorful stuffing of ground lamb, rice, herbs, and spices. Baked until tender and infused with the savory essence of the filling, these stuffed peppers are a dish that everyone will love.

Serve them with a side of Greek yogurt or a fresh salad for a complete and balanced meal that celebrates the vibrant tastes of Greek cuisine.

Ingredients (Serves 4-6)

• 4 large bell peppers (any color)
• 1 pound ground lamb
• 1 cup cooked rice
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon tomato paste
• 1 cup diced tomatoes (fresh or canned)
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 cup feta cheese, crumbled (for topping)
• Lemon wedges (for serving)

Cooking Instructions

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that the peppers will cook evenly and develop a lovely roasted flavor.

2. Prepare the Peppers: Wash the bell peppers and slice the tops off, removing the seeds and membranes. You can also chop the tops and set them aside to add to the stuffing if desired.

3. Cook the Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Then add the minced garlic and cook for an additional minute until fragrant.

4. Add the Lamb: Increase the heat to medium-high and add the ground lamb to the skillet. Cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain any excess fat if necessary.

5. Mix in Rice and Spices: Stir in the cooked rice, diced tomatoes, tomato paste, oregano, cumin, parsley, and season with salt and pepper. Cook for another 2-3 minutes, allowing the flavors to meld together.

6. Stuff the Peppers: Carefully spoon the lamb and rice mixture into each hollowed-out bell pepper, packing it in slightly to confirm they’re well filled.

7. Bake the Peppers: Place the stuffed peppers upright in a baking dish. If desired, drizzle a little olive oil over the tops. Cover the dish with foil and bake in the preheated oven for 25 minutes.

Then remove the foil, sprinkle feta cheese on top, and bake for an additional 15-20 minutes until the peppers are tender and the cheese is golden.

8. Serve: Once cooked, remove the stuffed peppers from the oven and allow them to cool for a few minutes. Serve warm with lemon wedges on the side for an extra burst of flavor.

Extra Tips

When preparing Ground Lamb and Rice Stuffed Peppers, consider using a mix of bell pepper colors for a more vibrant presentation.

You can also substitute ground lamb with ground beef or turkey for a different flavor profile. If you have leftovers, they can be stored in the refrigerator for up to three days and reheated easily in the microwave or oven.

For added depth, try incorporating additional spices like cinnamon or allspice into the filling, which are often found in traditional Greek dishes. Enjoy this delightful dish with your favorite sides to make it a complete meal!

Greek Chicken and Orzo Stuffed Peppers

Greek Chicken and Orzo Stuffed Peppers make for a delicious, hearty, and colorful meal that encapsulates the vibrant flavors of Greek cuisine. This dish features sweet bell peppers filled with a savory mixture of tender chicken, fluffy orzo pasta, and a medley of Mediterranean spices and ingredients. Not only is it visually appealing, but it also offers a satisfying balance of protein, carbs, and veggies, making it a fantastic option for family dinners or gatherings.

The preparation of Greek Chicken and Orzo Stuffed Peppers is relatively straightforward, allowing you to bring a taste of Greece to your kitchen without too much hassle. The combination of fresh herbs, spices, and the natural sweetness of the peppers enhances the overall flavor, while the orzo provides a delightful texture. Serve these stuffed peppers with a side of Greek salad or tzatziki for a complete meal that everyone will love.

Ingredients (Serves 4-6):

• 4 large bell peppers (any color)
• 1 pound ground chicken
• 1 cup orzo pasta
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup diced tomatoes (canned or fresh)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup feta cheese, crumbled
• ¼ cup fresh parsley, chopped
• 1 tablespoon olive oil
• 1 cup chicken broth
• Lemon wedges (for serving)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This guarantees that the peppers cook evenly and thoroughly, resulting in a tender and flavorful dish.
2. Prepare the Bell Peppers: While the oven is heating, wash the bell peppers, slice off the tops, and carefully remove the seeds and membranes. You can save the tops for dicing and adding to the filling. Place the prepared peppers upright in a baking dish.
3. Cook the Orzo: In a medium pot, bring 2 cups of salted water to a boil. Add the orzo and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and set aside.
4. Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.
5. Cook the Chicken: Incorporate the ground chicken into the skillet, breaking it apart with a spoon. Cook for about 5-7 minutes, or until the chicken is browned and cooked through.
6. Combine Ingredients: To the skillet, add the diced tomatoes, cooked orzo, oregano, thyme, salt, and pepper. Stir well to combine all ingredients. Allow the mixture to cook for an additional 2-3 minutes, letting the flavors meld together.
7. Add Cheese and Herbs: Remove the skillet from heat and stir in the crumbled feta cheese and chopped parsley. This will give the filling a creamy texture and fresh flavor.
8. Stuff the Peppers: Carefully spoon the chicken and orzo mixture into each bell pepper, packing it tightly. If you have extra filling, you can place it around the peppers in the baking dish.
9. Add Chicken Broth and Bake: Pour the chicken broth into the bottom of the baking dish, which will keep the peppers moist while baking. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
10. Finish Baking: After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and slightly charred on the edges.
11. Serve: Once done, remove from the oven and let the peppers cool for a few minutes. Serve with lemon wedges for a zesty touch.

Extra Tips:

When preparing Greek Chicken and Orzo Stuffed Peppers, feel free to customize the filling to your taste by adding other vegetables like zucchini or spinach, or even swapping the ground chicken for ground turkey or beef.

For a spicier kick, consider adding some crushed red pepper flakes to the mix. Additionally, if you prefer a more caramelized flavor, you can roast the bell peppers before stuffing them, giving them an extra layer of taste. Enjoy your cooking experience!

Vegetarian Chickpea Stuffed Peppers

Vegetarian Chickpea Stuffed Peppers are a delightful and nutritious dish that brings a taste of the Mediterranean right to your dinner table. These vibrant bell peppers are filled with a savory mixture of chickpeas, grains, and aromatic herbs, making them a wholesome meal option for vegetarians and meat-lovers alike. Not only are they packed with protein and fiber, but they also offer a colorful and appetizing presentation that’s guaranteed to impress your guests.

This dish is versatile and can be customized according to your taste preferences. You can use quinoa or rice as the base, and switch up the herbs and spices to create a unique flavor profile. Whether you’re hosting a dinner party, preparing a family meal, or seeking a healthy option for meal prep, these stuffed peppers are a fantastic choice that will leave everyone satisfied.

Ingredients (serves 4-6):

• 4 large bell peppers (any color)
• 1 cup cooked chickpeas (canned or boiled)
• 1 cup cooked quinoa or rice
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup diced tomatoes (canned or fresh)
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup feta cheese, crumbled (optional, for a non-vegan version)
• 2 tablespoons olive oil
• Fresh parsley or basil for garnish (optional)

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that your stuffed peppers will cook evenly and thoroughly.
2. Prepare the Bell Peppers: While the oven is heating, wash the bell peppers and slice off the tops. Remove the seeds and membranes carefully. Place them upright in a baking dish. This allows them to hold the filling and cook properly.
3. Sauté the Aromatics: In a large skillet over medium heat, add the olive oil. Once hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
4. Mix the Filling: To the skillet, add the cooked chickpeas, cooked quinoa or rice, diced tomatoes, oregano, cumin, paprika, salt, and pepper. Stir the mixture well and cook for about 5 minutes, allowing the flavors to meld together.
5. Fill the Peppers: Remove the skillet from the heat and, if desired, stir in the crumbled feta cheese. Carefully spoon the chickpea mixture into each bell pepper, packing it in gently. Fill them until they’re heaped and place any leftover filling around the peppers in the baking dish.
6. Bake the Peppers: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25-30 minutes, then remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the filling is heated through.
7. Garnish and Serve: Once cooked, remove from the oven and let cool for a few minutes. Garnish with fresh parsley or basil before serving. Enjoy your delicious Vegetarian Chickpea Stuffed Peppers!

Extra Tips:

When preparing Vegetarian Chickpea Stuffed Peppers, feel free to experiment with different grains or legumes, such as lentils or bulgur, for variety. You can also add chopped vegetables like spinach or zucchini to the filling for extra nutrition.

If you prefer a spicy kick, consider adding red pepper flakes or diced jalapeños. Leftovers can be stored in the refrigerator for up to three days and reheated in the oven or microwave, making them an excellent meal prep option.

Shrimp and Feta Stuffed Peppers

Shrimp and Feta Stuffed Peppers are a delightful twist on traditional Greek stuffed peppers, combining the succulent flavors of shrimp with the tangy creaminess of feta cheese. This dish not only looks beautiful on the plate, but it also brings the vibrant tastes of the Mediterranean right to your kitchen.

The combination of fresh herbs, spices, and the sweetness of bell peppers makes for a satisfying and healthy meal perfect for any occasion. These stuffed peppers are easy to prepare and can be enjoyed as a main course or a hearty appetizer.

The addition of shrimp provides a protein-packed filling that pairs beautifully with the earthy flavor of the peppers and the saltiness of the feta. Whether you’re hosting a dinner party or looking for a weeknight meal, Shrimp and Feta Stuffed Peppers are sure to impress your guests and satisfy your taste buds.

Ingredients (Serves 4-6)

• 4 large bell peppers (any color)
• 1 pound shrimp, peeled and deveined
• 1 cup cooked rice (white or brown)
• 1 cup crumbled feta cheese
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup fresh spinach, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried dill
• 1/2 teaspoon red pepper flakes (optional)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This allows the peppers to cook evenly and become tender while the filling heats through.
2. Prepare the Peppers: Wash the bell peppers and slice the tops off. Remove the seeds and membranes inside. Set the peppers aside in a baking dish, cut-side up, ensuring they’re stable and can hold the filling.
3. Cook the Shrimp: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until the onion becomes translucent. Then, add the shrimp and cook for about 3-4 minutes until they turn pink and opaque. Remove from heat and let cool for a moment.
4. Mix the Filling: In a large bowl, combine the cooked shrimp, cooked rice, chopped spinach, crumbled feta cheese, dried oregano, dried dill, red pepper flakes (if using), and season with salt and pepper. Mix well until all ingredients are evenly incorporated.
5. Stuff the Peppers: Carefully spoon the shrimp and feta mixture into each prepared bell pepper, packing it in gently but firmly. Fill each pepper to the top and place them upright in the baking dish.
6. Bake the Peppers: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25-30 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the tops are slightly golden.
7. Garnish and Serve: Once cooked, remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with fresh parsley before serving.

Extra Tips

For an extra layer of flavor, consider adding some chopped fresh herbs like dill or parsley directly into the filling, or even a squeeze of lemon juice for brightness.

You can also experiment with different types of cheese, such as goat cheese or mozzarella, to customize the flavor profile. If you prefer a spicier kick, try adding diced jalapeños or a splash of hot sauce into the filling mixture.

These stuffed peppers can be stored in the refrigerator for up to three days, making them a great option for meal prep or leftovers!

Couscous and Roasted Vegetable Stuffed Peppers

Couscous and Roasted Vegetable Stuffed Peppers are a delightful twist on the traditional Greek stuffed peppers, combining the nutty flavor of couscous with a medley of roasted vegetables. This dish isn’t only visually appealing but also packed with flavor and nutrients, making it a perfect vegetarian option for family dinners or gatherings.

The vibrant colors of bell peppers, combined with the hearty filling, make this dish as pleasing to the eye as it’s to the palate.

The preparation for this dish begins with roasting fresh vegetables to bring out their natural sweetness and depth of flavor. Once the vegetables are perfectly roasted, they’re mixed with fluffy couscous and aromatic herbs, then stuffed into halved bell peppers. The stuffed peppers are then baked until they’re tender and bursting with flavors, creating a comforting and satisfying meal for 4-6 people.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup couscous
• 1 ½ cups vegetable broth
• 1 zucchini, diced
• 1 red onion, diced
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced (for additional filling)
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• ¼ cup feta cheese, crumbled (optional)
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C). This guarantees that your peppers roast evenly and develop a nice, tender texture.

2. Prepare the Bell Peppers: While the oven is heating, wash the bell peppers thoroughly. Cut them in half from top to bottom and remove the seeds and membranes. Place them cut side up in a baking dish and set aside.

3. Roast the Vegetables: In a large mixing bowl, combine the diced zucchini, red onion, cherry tomatoes, and diced red bell pepper. Add the minced garlic, olive oil, oregano, thyme, salt, and black pepper. Toss everything together until the vegetables are well-coated.

Spread the mixture on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until they’re tender and slightly caramelized.

4. Cook the Couscous: While the vegetables are roasting, bring the vegetable broth to a boil in a saucepan. Once boiling, remove it from the heat and stir in the couscous. Cover the saucepan and let it sit for about 5 minutes until the couscous has absorbed all the liquid. Fluff it with a fork after.

5. Combine Filling Ingredients: Once the roasted vegetables are ready, remove them from the oven and let them cool slightly. In a large bowl, combine the roasted vegetables with the couscous and crumbled feta cheese (if using). Mix well to make sure that everything is evenly distributed.

6. Stuff the Peppers: Using a spoon, fill each bell pepper half generously with the couscous and vegetable mixture. Press down gently to make sure they’re packed well.

7. Bake the Stuffed Peppers: Place the stuffed peppers back in the baking dish and cover with aluminum foil. Bake in the oven for 25-30 minutes. For the final 5 minutes, remove the foil to allow the tops to brown slightly.

8. Garnish and Serve: Once cooked, take the stuffed peppers out of the oven and let them cool for a few minutes. Garnish with freshly chopped parsley before serving.

Extra Tips:

For added depth of flavor, consider incorporating other herbs and spices such as basil or cumin into the couscous mixture. You can also customize the filling by adding other vegetables or legumes like chickpeas for extra protein.

If you prefer a bit of heat, feel free to sprinkle some red pepper flakes in with the roasted vegetables. Finally, these stuffed peppers are great for meal prep; you can make them ahead of time, store them in the fridge, and simply reheat when ready to serve.

Enjoy your delicious Greek Couscous and Roasted Vegetable Stuffed Peppers!

Spicy Greek Sausage Stuffed Peppers

Spicy Greek Sausage Stuffed Peppers are a delightful twist on the traditional stuffed pepper, combining the bold flavors of Greek cuisine with the satisfying heartiness of sausage. These peppers aren’t just visually appealing with their vibrant colors; they also pack a punch with a blend of spices, herbs, and melty cheese that make every bite a delicious experience.

Perfect for a family dinner or a gathering with friends, this dish is sure to impress with its unique flavors and satisfying textures. The process of making Spicy Greek Sausage Stuffed Peppers is relatively straightforward, allowing you to enjoy the cooking experience without too much fuss.

The stuffing, made with spicy sausage, rice, and a medley of delicious ingredients, is what truly sets this dish apart. Whether you’re a seasoned cook or a beginner, these stuffed peppers are an excellent choice for a crowd-pleasing meal that everyone will love.

Ingredients (Serves 4-6):

• 4 large bell peppers (any color)
• 1 pound spicy Greek sausage (bulk or casings removed)
• 1 cup cooked rice (white or brown)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup diced tomatoes (canned or fresh)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1 cup feta cheese, crumbled
• 1/2 cup kalamata olives, pitted and sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley or dill, for garnish (optional)

Cooking Instructions:

1. Prepare the Peppers: Preheat your oven to 375°F (190°C). While the oven is heating, wash the bell peppers, slice the tops off, and remove the seeds and membranes. Arrange them upright in a baking dish.

2. Cook the Sausage: In a large skillet over medium heat, add the olive oil and allow it to warm. Add the diced onion and cook until translucent, about 3-4 minutes. Then, add the minced garlic and cook for another minute until fragrant.

Next, add the spicy Greek sausage to the skillet, breaking it apart with a spatula. Cook until browned and fully cooked through, about 5-7 minutes.

3. Mix the Filling: Once the sausage is cooked, stir in the cooked rice, diced tomatoes, dried oregano, thyme, red pepper flakes, kalamata olives, and half of the crumbled feta cheese. Season the mixture with salt and pepper to taste.

Cook for an additional 2-3 minutes until everything is well combined and heated through.

4. Stuff the Peppers: Using a spoon, carefully fill each bell pepper with the sausage and rice mixture, packing it in gently. Sprinkle the remaining feta cheese on top of the stuffed peppers.

5. Bake the Peppers: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is golden brown.

6. Garnish and Serve: Once done, remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with fresh parsley or dill if desired, then serve warm.

Extra Tips:

When making Spicy Greek Sausage Stuffed Peppers, feel free to customize the filling based on your preferences. You can substitute the spicy sausage with chicken or turkey sausage for a lighter option, or even use a vegetarian sausage alternative.

Additionally, adding more vegetables like chopped spinach or zucchini can enhance both the flavor and nutrition of the dish. Finally, if you prefer a milder flavor, opt for sweet Italian sausage instead of spicy. Enjoy your culinary adventure!

Greek-Style Stuffed Peppers With Tzatziki Sauce

Greek-Style Stuffed Peppers With Tzatziki Sauce is a delightful dish that brings the vibrant flavors of Greece right to your table. This recipe features bell peppers filled with a savory mixture of seasoned ground meat, rice, and aromatic herbs. Topped with a revitalizing tzatziki sauce, this dish isn’t only colorful but also packed with nutrients, making it a perfect option for a family dinner or a gathering with friends.

The combination of warm stuffed peppers and cool tzatziki creates a delightful contrast that will leave your taste buds dancing.

Preparing Greek-Style Stuffed Peppers is a straightforward process that can be completed in about an hour. The key to achieving the best flavor lies in using fresh ingredients and allowing the stuffed peppers to bake until tender. Serve them as a main course alongside a simple salad for a well-rounded meal. Whether you’re a fan of Greek cuisine or trying it for the first time, this recipe is sure to be a hit.

Ingredients (serving size: 4-6 people):

• 4 large bell peppers (any color)
• 1 pound ground beef or lamb
• 1 cup cooked rice (white or brown)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, drained
• 1 teaspoon dried oregano
• 1 teaspoon dried mint
• Salt and pepper, to taste
• 1 cup shredded feta cheese
• 1 tablespoon olive oil
• Fresh parsley, for garnish

For the Tzatziki Sauce:

• 1 cup plain Greek yogurt
• 1 small cucumber, grated and drained
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• Salt, to taste

Cooking Instructions:

1. Prepare the Peppers: Preheat your oven to 375°F (190°C). Carefully slice the tops off the bell peppers and remove the seeds and membranes. If necessary, trim the bottom of the peppers slightly to help them stand upright. Place the peppers upright in a baking dish.
2. Cook the Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic; sauté until they’re translucent and fragrant, about 3-4 minutes. Then, add the ground meat and cook until browned, breaking it apart with a spatula. Drain excess fat if necessary.
3. Mix in Rice and Seasonings: Once the meat is cooked, stir in the cooked rice, diced tomatoes, oregano, mint, salt, and pepper. Mix well and cook for an additional 2-3 minutes to combine the flavors. Remove from heat and stir in the feta cheese.
4. Stuff the Peppers: Carefully spoon the filling into each prepared bell pepper, pressing it down gently to pack it in. Fill each pepper to the top and place them in the baking dish. If desired, drizzle a little olive oil over the peppers for added flavor.
5. Bake the Peppers: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the filling is heated through.
6. Prepare the Tzatziki Sauce: While the peppers are baking, prepare the tzatziki sauce by combining the Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, and salt in a bowl. Mix well and refrigerate until ready to serve.
7. Serve: Once the peppers are done baking, remove them from the oven. Let them cool slightly before serving. Drizzle the tzatziki sauce over the stuffed peppers or serve it on the side. Garnish with fresh parsley for added color and flavor.

Extra Tips: To enhance the flavor of your stuffed peppers, consider adding chopped Kalamata olives or sun-dried tomatoes to the filling. You can also substitute quinoa for rice for a healthier twist. For a vegetarian version, replace the meat with a mixture of lentils and additional vegetables like zucchini or mushrooms.

Don’t forget to store any leftovers in an airtight container in the refrigerator for up to 3 days; they reheat beautifully!

Lamb and Eggplant Stuffed Peppers

Lamb and Eggplant Stuffed Peppers are a delightful twist on traditional stuffed peppers, infusing rich Mediterranean flavors into a wholesome dish. The combination of ground lamb, roasted eggplant, and aromatic herbs creates a mouthwatering filling that pairs perfectly with the sweetness of bell peppers. This dish isn’t only a feast for the palate but also a vibrant presentation that will impress guests at any gathering.

In addition to being delicious, Lamb and Eggplant Stuffed Peppers offer a healthy alternative to standard fare, as they’re packed with vegetables and protein. The eggplant adds a creamy texture while absorbing the spices and flavors of the lamb. Serve these stuffed peppers with a dollop of Greek yogurt or a fresh salad on the side for a complete meal. Whether for a family dinner or a festive occasion, this recipe is sure to become a favorite.

Ingredients (serving size: 4-6 people):

• 4 large bell peppers (any color)
• 1 pound ground lamb
• 1 medium eggplant, diced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup cooked rice (or quinoa)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup crushed tomatoes
• 1/2 cup feta cheese, crumbled
• 2 tablespoons olive oil
• Fresh parsley for garnish (optional)

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This allows the oven to reach the ideal temperature for baking the stuffed peppers, ensuring they cook evenly.
2. Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of each pepper with olive oil and place them upright in a baking dish.
3. Sauté the Eggplant: In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the diced eggplant and sauté for about 5-7 minutes until it’s soft and slightly browned. Remove the eggplant from the skillet and set aside.
4. Cook the Lamb Mixture: In the same skillet, add another tablespoon of olive oil if necessary, then add the chopped onion and garlic. Sauté for 3-5 minutes until the onion turns translucent. Add the ground lamb to the skillet, breaking it up with a spoon, and cook until browned, about 7-10 minutes.
5. Combine the Filling Ingredients: Once the lamb is cooked, stir in the sautéed eggplant, cooked rice, ground cumin, oregano, paprika, salt, pepper, and half of the crushed tomatoes. Mix well and let it simmer for about 5 minutes, allowing the flavors to meld together.
6. Stuff the Peppers: Carefully spoon the lamb and eggplant mixture into each bell pepper, packing it in tightly. Pour the remaining crushed tomatoes over the stuffed peppers, covering them slightly.
7. Bake the Peppers: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the tops are slightly golden.
8. Add Feta Cheese: Once the peppers are cooked, remove them from the oven and sprinkle the crumbled feta cheese on top. Return them to the oven for an extra 5 minutes to let the cheese melt.
9. Serve: Remove the stuffed peppers from the oven and let them cool slightly before serving. Garnish with fresh parsley if desired.

Extra Tips: When preparing Lamb and Eggplant Stuffed Peppers, feel free to customize the filling by adding your favorite vegetables or spices. If you prefer a milder flavor, you can substitute ground turkey or beef for the lamb. To save time, you can also prepare the filling ahead of time and store it in the refrigerator until you’re ready to stuff the peppers. Additionally, for added flavor, consider adding a splash of lemon juice or a handful of olives into the filling mixture. Enjoy your culinary adventure with this Mediterranean classic!

Caprese-Inspired Stuffed Peppers

Caprese-inspired stuffed peppers are a delightful twist on the classic Greek stuffed pepper recipe, combining the vibrancy of Caprese salad with the heartiness of roasted bell peppers. This dish features ripe tomatoes, creamy mozzarella, and fragrant basil, all nestled within a tender bell pepper. The vibrant colors and flavors not only make it a feast for the eyes but also a satisfying meal that’s perfect for summer gatherings or a cozy dinner at home.

These stuffed peppers are easy to prepare and can be served as a main dish or a side. The combination of ingredients makes them invigorating yet filling, and they can even be enjoyed warm or at room temperature. Plus, they’re a great way to utilize seasonal produce, guaranteeing that each bite is packed with flavor.

Ingredients (serving size: 4-6 people):

• 4 large bell peppers (any color)
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella cheese, diced
• 1/2 cup fresh basil leaves, chopped
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste
• 1/2 teaspoon Italian seasoning
• 1 cup cooked quinoa or rice (optional for added substance)

Cooking Instructions:

1. Prep the Peppers: Begin by preheating your oven to 375°F (190°C). While the oven is heating, wash the bell peppers, slice the tops off, and remove the seeds and membranes. This will create a hollow space to fill your stuffing.
2. Make the Filling: In a mixing bowl, combine the cherry tomatoes, diced mozzarella, chopped basil, olive oil, balsamic vinegar, salt, pepper, and Italian seasoning. If you’re using quinoa or rice for a heartier filling, add it to the mixture as well. Stir well until all ingredients are evenly coated and distributed.
3. Stuff the Peppers: Carefully spoon the filling mixture into each of the prepared bell peppers, packing it lightly to ensure they’re filled to the top. Place the stuffed peppers upright in a baking dish. If any filling remains, you can sprinkle it around the peppers in the dish.
4. Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for about 25 minutes, then remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
5. Serve: Once cooked, remove the stuffed peppers from the oven and let them cool for a few minutes. Serve warm, garnished with additional fresh basil if desired.

Extra Tips: When selecting bell peppers, look for ones that are firm and have shiny skin, as they’ll hold up better during cooking. Feel free to customize the filling by adding ingredients such as olives, artichokes, or even cooked ground meat for a different flavor profile.

These stuffed peppers are perfect for meal prep; simply store them in an airtight container in the refrigerator for up to three days or freeze them for longer storage!

Stuffed Peppers With Greek Yogurt and Dill Sauce

Greek stuffed peppers are a delightful and hearty dish that embodies the vibrant flavors of Mediterranean cuisine. The combination of tender bell peppers filled with a savory mixture of ground meat, rice, and aromatic herbs creates a satisfying meal that’s both nutritious and flavorful. Topped with a revitalizing Greek yogurt and dill sauce, this dish elevates the classic stuffed pepper recipe to new heights, providing a creamy contrast to the spiced filling.

Perfect for a family dinner or a gathering with friends, these stuffed peppers are sure to impress. This recipe is designed to serve 4-6 people, making it an ideal choice for sharing. The preparation involves roasting the peppers to enhance their natural sweetness and then filling them with a delicious mixture of ground meat, rice, and traditional Greek seasonings. The yogurt and dill sauce adds a zesty finish that complements the rich stuffing beautifully. Let’s explore the ingredients and the cooking process to create this mouthwatering dish.

Ingredients

• 4-6 large bell peppers (any color)
• 1 pound ground lamb or beef
• 1 cup cooked rice (white or brown)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried mint
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 can (14.5 oz) diced tomatoes, drained
• ½ cup feta cheese, crumbled
• 1 tablespoon olive oil
• 1 cup Greek yogurt
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice

Cooking Instructions

1. Prepare the Peppers: Preheat your oven to 375°F (190°C). Carefully slice the tops off the bell peppers and remove the seeds and membranes. Arrange the peppers upright in a baking dish. If they don’t stand well, you can slice a small amount off the bottom to level them out.
2. Cook the Filling: In a large skillet over medium heat, add olive oil. Once hot, add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant. Add the ground meat to the skillet, breaking it apart with a spoon, and cook until browned, about 5-7 minutes.
3. Mix in Other Ingredients: Once the meat is browned, drain any excess fat. Stir in the cooked rice, drained diced tomatoes, oregano, mint, salt, and pepper. Mix well to combine all the ingredients thoroughly. Remove from heat and fold in the crumbled feta cheese.
4. Stuff the Peppers: Using a spoon, generously fill each bell pepper with the meat and rice mixture, packing it down gently. Leave a little space at the top to allow for expansion while cooking.
5. Bake the Peppers: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes. After this time, remove the foil and bake for an additional 10-15 minutes, allowing the tops to brown slightly.
6. Prepare the Dill Sauce: While the peppers are baking, combine Greek yogurt, chopped dill, and lemon juice in a small bowl. Mix well until smooth and creamy. Adjust seasoning with salt and pepper to taste.
7. Serve: Once the peppers are done baking, remove them from the oven and let them cool for a few minutes. Serve warm, drizzled with the Greek yogurt and dill sauce.

Extra Tips

When preparing Greek stuffed peppers, feel free to customize the filling based on your preferences. You can add vegetables like zucchini or spinach for extra nutrition or swap the ground meat for a plant-based alternative if you’re looking for a vegetarian option.

For added depth of flavor, consider including spices such as cinnamon or allspice in the filling. Additionally, if you have leftover filling, it can be baked in a separate dish alongside the peppers for a delicious side. Enjoy your cooking adventure!