These Greek Stuffed Peppers are an easy weeknight dinner that delivers fresh Mediterranean flavor with minimal effort. They're hearty, healthy, naturally gluten-free, and come together with simple steps that make them perfect for busy nights.
A Quick Look at the Recipe
✅ Recipe Name: Greek Stuffed Peppers
🕒 Ready In: ~45 minutes
👪 Serves: 6-8
🍽 Calories: ~400 per pepper (estimated)
🥣 Main Ingredients: Bell peppers, ground beef, tomatoes, rice, feta, fresh herbs
📖 Dietary Info: Gluten-free; one-pan skillet filling + oven bake
👌 Difficulty: Easy - simple prep, one skillet, and a hands-off bake
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Converting a great comfort food dinner recipe like stuffed peppers into a classic greek dish gives it its own unique flavor. This greek version, with all its Mediterranean flavors, is a healthy dinner and is great for dinner any day of the week.
For more easy, real-ingredient meals that fit seamlessly into your week, try our Homemade KFC Famous Bowl, cozy Chicken Al Forno, or quick Mini Shepherd's Pies next.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love these Greek Stuffed Peppers:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Greek Stuffed Peppers:
- Recipe Notes & Tips:
- How to Store:
- Greek Stuffed Peppers FAQs:
- More Greek Recipes You'll Love
- Get a FREE Healthy Meal Planning Ebook
- Greek Stuffed Peppers
Why You'll Love these Greek Stuffed Peppers:
Fresh Mediterranean Flavors: Packed with herbs, feta, olives, and lemon for a vibrant, savory taste.
Balanced and Satisfying: A complete meal with protein, veggies, and rice all in one.
Great for Meal Prep: These reheat well, making them perfect for lunches or dinners throughout the week.
Customizable: Easy to swap ingredients based on what you have, use ground turkey, quinoa, or different herbs.
Gluten-Free: Naturally gluten-free for those with dietary needs.
Key Ingredients:
- bell peppers. Use large peppers for easy stuffing. Any color works - red, yellow, or orange offer a sweeter flavor.
- ground beef. Lean ground beef is ideal. You can substitute with ground turkey or chicken.
- kalamata olives. Adds a briny, savory bite. Make sure they're pitted and chopped.
- feta cheese. Crumbled feta brings a creamy, salty touch. Goat cheese could be a substitute if needed.
- white rice. Use pre-cooked rice for convenience. Brown rice, arborio rice, or quinoa are good alternatives.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Swap the ground beef: Use ground turkey, chicken, or lamb for a lighter or richer flavor. All cook the same way in the skillet.
- Use quinoa or cauliflower rice: For a lower-carb or grain-free option, swap the cooked white rice for 1 cup cooked quinoa or 1-1½ cups cauliflower rice (no need to pre-cook the cauliflower rice).
- Adjust the veggies: Add diced zucchini, shredded carrots, or chopped mushrooms to bulk up the filling without changing the cook time.
- Change the cheese: Feta is classic, but goat cheese or shredded mozzarella also work well. For dairy-free, simply omit the cheese.
How to Make Greek Stuffed Peppers:
- Step 1: Preheat the oven to 375°F. Slice the tops off the bell peppers and remove the seeds and membranes. In a large skillet, cook the ground beef, diced onion and garlic.
- Step 2: Stir in the diced tomatoes, lemon juice, parsley, dill, and mint. Cook for 1-2 minutes to allow the flavors to meld.
- Step 3: Add the spinach then stir in the cooked rice and mix until everything is well combined. Remove from heat and gently fold in the feta cheese and chopped olives.
- Step 4: Stuff each pepper with the filling and place upright in a baking dish. Cover with foil and bake for 30-35 minutes until the peppers are tender.
Recipe Notes & Tips:
- Choose Uniform Peppers: Select peppers that are similar in size so they cook evenly.
- Use Leftover Cooked Rice: This is a great way to use up leftover rice from a previous meal, cold rice works perfectly.
- Broil for a Finishing Touch: After baking, remove the foil and broil for 2-3 minutes if you like a slight char on the peppers or melted feta on top.
- Moisture Control: If the filling seems too dry, add a splash of broth or extra diced tomato juice to keep it moist.
- Vegetarian Option: Omit the ground beef and add more spinach, rice, and chickpeas or lentils for a hearty vegetarian version.
- Flavor Boost: A drizzle of tzatziki or a squeeze of extra lemon juice before serving adds a fresh, creamy finish.
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How to Store:
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Reheat: Warm in the oven at 350°F or microwave until heated through.
Freeze: Wrap individual stuffed peppers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Greek Stuffed Peppers FAQs:
Yes. For the best texture and flavor, cook the ground beef, onions, garlic, tomatoes, herbs, and spinach together before stuffing. Using cooked rice helps the filling stay tender without requiring a long bake time, so the peppers soften without overcooking the filling.
Use cooked rice instead of uncooked, sauté the onions and garlic to release moisture, and drain any excess liquid from the beef. Also, bake the peppers covered first, then uncover them so excess moisture can evaporate and the filling sets.
Yes. Assemble the peppers up to 24 hours ahead, cover tightly, and refrigerate. Add 5-10 minutes to the bake time if baking directly from the refrigerator. You can also cook the filling a day early and store it separately.
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Greek Stuffed Peppers
Ingredients
- 6-8 large bell peppers
- 1 pound ground beef
- 1 cup onion, diced
- 3 garlic cloves, minced
- 15 ounces diced tomatoes
- 2 tablespoons lemon juice
- ⅓ cup kalamata olives
- ½ cup feta cheese
- 1 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh mint, chopped
- 1 cup white rice, cooked
- 2 cups fresh baby spinach
Instructions
- Preheat the oven to 375°F. Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
- In a large skillet, cook the ground beef, diced onion and garlic over medium heat until the beef is browned and the onion is softened. Drain any excess fat.
- Stir in the diced tomatoes, lemon juice, parsley, dill, and mint. Cook for 1-2 minutes to allow the flavors to meld.
- Add the spinach then stir in the cooked rice and mix until everything is well combined. Remove from heat and gently fold in the feta cheese and chopped olives.
- Stuff each pepper with the filling and place upright in a baking dish. Add a splash of water to the bottom of the dish to help steam the peppers.
- Cover with foil and bake for 30-35 minutes until the peppers are tender.
Nutrition
Notes
- Choose Uniform Peppers: Select peppers that are similar in size so they cook evenly.
- Use Leftover Cooked Rice: This is a great way to use up leftover rice from a previous meal, cold rice works perfectly.
- Broil for a Finishing Touch: After baking, remove the foil and broil for 2-3 minutes if you like a slight char on the peppers or melted feta on top.
- Moisture Control: If the filling seems too dry, add a splash of broth or extra diced tomato juice to keep it moist.
- Vegetarian Option: Omit the ground beef and add more spinach, rice, and chickpeas or lentils for a hearty vegetarian version.
- Flavor Boost: A drizzle of tzatziki or a squeeze of extra lemon juice before serving adds a fresh, creamy finish.
Shelly J says
How many peppers is one serving per your nutritional numbers?
Thanks!
Kaeleigh Pugliese says
one and a half!
Ellie says
Love this version! So good!