A Flavorful Mediterranean Twist on Stuffed Bell Peppers
When it comes to comfort food with a Mediterranean twist, stuffed bell peppers take center stage. This recipe combines savory ground meats, hearty chickpeas, aromatic herbs, and a zesty hint of lemon for a dish that’s not only satisfying but also brimming with flavor. Perfect for a family dinner or a make-ahead meal, these Greek stuffed bell peppers are a feast for the eyes and the taste buds. Let’s dive into this deliciously easy recipe.
Ingredients You’ll Need:
- Extra Virgin Olive Oil
- 1 Yellow Onion, diced
- 1 lb. Ground Beef
- 1 lb. Ground Pork
- Salt and Pepper, to taste
- 2 Garlic Cloves, minced
- 1 (16 oz.) Can of Chickpeas (Garbanzo Beans)
- 1 Small Bunch of Fresh Parsley, chopped
- 1 Small Bunch of Fresh Dill, chopped
- 1 Cup White Rice
- 1 tsp. Paprika
- 1 tsp. Ground Allspice
- 1/2 Cup Tomato Sauce
- 2 Cups Water
- 1 Lemon
- 6 Bell Peppers, any color, tops removed and cored
- Chicken Broth, as needed
- 1 Cup Diced Fresh Mushrooms
- Crumbled Feta Cheese, for topping
Step-by-Step Instructions:
- Prepare the Bell Peppers
- Place the bell peppers in a large pot and cover with water. Bring to a boil and let simmer for 3-5 minutes. Remove and drain well.
- Heat a grill or griddle over medium-high heat. Grill the peppers for 10-15 minutes, turning occasionally, until softened and slightly charred. Set aside to cool.
- Cook the Rice
- In a separate pot, bring 2 cups of water to a boil. Add the rice, juice of one lemon, and a pinch of dill. Stir well, reduce heat to low, cover, and simmer for 18 minutes. Turn off the heat and let the rice steam in the covered pot for an additional 5 minutes.
- Prepare the Filling
- In a large skillet or pot, cook the ground beef, ground pork, and diced onion over medium heat until fully browned. Drain any excess fat.
- Add minced garlic, diced mushrooms, chickpeas, cooked rice, parsley, dill, paprika, allspice, and tomato sauce to the meat mixture. Stir to combine and cook for an additional 2 minutes. Add chicken broth as needed to keep the mixture moist.
- Assemble the Bell Peppers
- Preheat your oven to 375°F (190°C).
- Place the bell peppers open-side up in a baking dish. Generously fill each pepper with the meat and rice mixture.
- Bake and Serve
- Top each stuffed pepper with crumbled feta cheese.
- Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the filling is heated through.
- Serve hot and enjoy the delicious layers of flavor!
Pro Tips for Perfect Stuffed Bell Peppers
- Pepper Variety: Use a mix of red, yellow, and orange peppers for a colorful presentation.
- Herb Substitutions: If you’re out of dill or parsley, try substituting with fresh cilantro or basil.
- Make It Vegetarian: Skip the ground meat and double the chickpeas for a hearty, vegetarian version.
Why You’ll Love This Recipe
This recipe is a delightful blend of Mediterranean flavors that are both hearty and refreshing. The combination of dill, parsley, and lemon adds brightness, while the paprika and allspice deliver warmth. Plus, the addition of crumbled feta cheese takes the dish to another level of savory goodness.
Frequently Asked Questions:
Q: Can I make these ahead of time? A: Absolutely! Prepare the stuffed peppers and refrigerate them for up to 24 hours. When ready to serve, bake as directed.
Q: How can I store leftovers? A: Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Q: Can I freeze stuffed peppers? A: Yes! Place the fully assembled (but unbaked) stuffed peppers in a freezer-safe container. Freeze for up to 3 months. When ready to eat, bake directly from frozen, adding 10-15 minutes to the baking time.
Bring a taste of the Mediterranean to your dinner table with these stuffed bell peppers. Packed with protein, veggies, and vibrant flavors, this dish is sure to become a family favorite. Bon appétit!
Greek Stuffed Bell Peppers
Equipment
- Large Pot For boiling bell peppers.
- Grill or Griddle Pan For grilling the peppers.
- Medium Sized Pot For cooking rice.
- Large Skillet For preparing the meat mixture.
- Wooden Spoon For stirring.
- knife and cutting board For chopping vegetables and herbs.
- Mixing Bowl For combining ingredients.
- Baking Dish For assembling and baking the stuffed peppers.
- measuring cups and spoons For precise measurements.
- Aluminum Foil (optional) To cover peppers while baking.
Ingredients
- Extra Virgin Olive Oil
- 1 Yellow onion, diced
- 1 lb. ground beef
- 1 lb. ground pork
- salt and pepper
- 2 garlic cloves
- 1 16 oz. can of chick peas or Garbanzos
- 1 small bunch of fresh parsley, chopped
- 1 small bunch of fresh dill, chopped
- 1 c. white rice
- 1 tsp. paprika
- 1 tsp. ground allspice
- 1/2 c. tomato sauce
- 2 c. water
- 1 lemon
- 6 bell peppers, any color, tops removed and cored
- chicken broth
- 1 c diced fresh mushrooms
- crumbled feta cheese
Instructions
- Place bell peppers in a pot and cover with water. Bring to a boil and boil for 3-4-5 minutes. Remove from water and drain.
- In a separate pot, bring two cups of water to a boil. Add rice, juice of lemon, and a pinch of fresh dill. Stir, return to a boil, then reduce heat to low and cover. Cook for about 18 minutes or until rice is done. Turn heat to off and allow rice to steam in the covered pot for about 5 minutes.
- While the rice is cooking, heat a grill or indoor griddle or skillet over medium-high. Grill the bell peppers for 10-15 minutes, covered, and turning over as needed so that the peppers will soften and gain some color. Remove from heat and set aside to cool briefly.
- In another pot, brown the ground meat and ground pork with the diced yellow onion until meat is cooked completely. Drain and return meat mixture to pot. Add chick peas, cooked rice, garlic, mushrooms, parsley, dill, paprika, allspice, and tomato sauce. Cook an additional two minutes, adding chicken broth as needed to keep the meat mixture moist and prevent burning.
- Assemble the bell peppers open-side up in a baking dish. Fill each of the bell peppers with the the cooked stuffing mixture of meat, rice and chickpeas.
- Top with crumbled feta and enjoy!
I made this and I loved it!! What a delicious pepper!! I used cauliflower rice so it was more keto friendly.
Love it