Energetic Greek Stuffed Peppers Pack a healthy dinner. Think of them as your personal healthy dinner gift!
Colorful bell peppers stuffed with rice, seasoned ground meat, feta and chickpeas, this is my master’s Mediterranean flavor Stuffed peppers The recipe provides each food group with a fork.
- vegetable. Tender roasted bell peppers are the carrier, and tomatoes help make the filling juicy.
- Lean proteinMinced meat (use lean beef, bison or lamb for traditional flavor) and chickpeas fill these peppers with fillings.
- Whole grains. Cooked brown rice, quinoa or other whole grains of your choice provide fiber and nutrients.
- nice one. Feta, herbs and warm spices. Because for a healthy dinner to be satisfying, it can and must taste great.
In the past few years, the Mediterranean diet has been popularized and promoted for its long-term health benefits, such as prevention of heart disease, stroke and even depression (read more about research and benefits) here).
The above is good news, and we also have good news: Mediterranean food is delightful.
From warm spices like cumin, coriander and even cinnamon, to rich herbs, to the way vegetables and whole grains shine, Mediterranean food is lively, aromatic, pleasant, delicious and nutritious.
About stuffed peppers
Stuffed peppers are very popular in many countries. They mainly come from Spain, India, and North America, although many other countries have developed iterative versions of this formula.
In Greek food, vegetables that are stuffed and baked until tender are called Gemista (or yemista), which means “full”. In most cases, Gemista refers to Greek stuffed peppers and tomatoes. The filling can be vegetarian or include meat.
How to make Greek stuffed peppers
From the classic iteration, such as Stuffed zucchini To the less traditional Buffalo Chicken Stuffed Peppers, I like to make vegetable fillings because they are a delicious and effective way to provide healthy dinners.
In addition, the leftovers are great, and you can prepare them 100% in advance.
If you are looking for nutritious delicacies to add to your dinner rotation, then you will love these Greek stuffed peppers with feta!
- Bell pepperAfter roasting, the bell peppers are slightly sweet and soft, which is the perfect complement to the filling. In addition, because it contains a lot of vitamins, sweet peppers are a healthy choice.
- minced meat. This recipe can be made with lean beef, bison or lamb. For those who have not tried bison before, it tastes very similar to ground beef. The taste of lamb is also similar to that of ground beef, but it has a slightly more flavor.
- spicesThe mixture of garlic powder, cumin, coriander, oregano, cinnamon and chili gives this recipe a bold flavor. Cayenne does not make the peppers spicy, but if you like peppers without any spices, you can omit it.
- Chickpeas. Chickpeas are not only delicious in Mediterranean recipes, they are also very healthy. Chickpeas are rich in protein, which helps make these peppers more satisfying.
- Fire roasted tomatoes. A convenient can of rich smoky flavor.
- brown rice. Helps make these stuffed peppers more full and nutritious. Brown rice is rich in fiber and magnesium.
- Fresh parsley. For the beautiful introduction and freshness.
- Goat milk. Creamy and savory goat cheese complements the Mediterranean flavours.
- Hollow out the peppers and place them in the baking dish.
- Boil beef and spices in a pan.
- Stir in chickpeas and tomatoes.
- Remove the pan from the fire. Add rice, parsley and some feta cheese.
- Stuff the filling into the peppers.
- Cover and bake the Greek Stuffed Peppers at 350 degrees F for 40 minutes. Uncover and sprinkle the remaining goat’s milk.
- Bake for another 15 minutes. Put parsley on top and dig in!
- Store. Keep leftovers in an airtight storage container and refrigerate for up to 4 days.
- Reheat. For best results, cut the peppers into several pieces to heat them evenly. Put the stuffed peppers in the oven, cut them into a baking sheet with one side up, and heat them at 350 degrees Fahrenheit for about 10 minutes. You can also gently reheat leftovers in the microwave.
- freeze. Put the cooked leftovers in a sealed freezer safe storage container, which can be stored in the freezer for up to 3 months. Let it thaw in the refrigerator overnight before reheating.
Meal preparation skills
Up to 1 day in advance, follow the instructions to prepare the recipe until baking (no need to preheat the oven or add water to the baking tray). Cover the peppers and refrigerate until you are ready to add water and bake.
Dice the remaining stuffed peppers, place them on a vegetable bed, and mix with Greek salad, or combine them with Lemon rice.
Recommended tools for making this recipe
Next time you need a simple, healthy dinner that your family will love (Ok, Tonight), turn to these Greek stuffed peppers.
Frequently asked questions
Yes, you will cook the meat first before stuffing the peppers for this recipe.Although I have other recipes for stuffed peppers that don’t need to be cooked beforehand (such as Crockport Stuffed Peppers), is necessary for this special recipe.
No, you don’t need to blanch the peppers before you stuff them in. Bleaching them first may cause them to become moist during the baking process.
I prefer this recipe with ground beef, bison or lamb to best highlight the Greek spices. However, if you wish, you can exchange turkey powder or chicken powder.
Yes, you can make low-carb stuffed peppers. Use cauliflower rice instead of brown rice.
- 8 Big bell pepper (We like red or a mixture of red, orange and green)-if possible, look for flat-bottomed ones, as they are the easiest to stand up in the pot
- 1 lb Lean beef, lamb or bison
- 1 1/2 teaspoon Kosher salt
- 1 1/2 teaspoon Garlic powder
- 1 1/2 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Dried oregano
- ¼ teaspoon Cinnamon powder
- 1/8 teaspoon chili Elective
- 1 (14 ounces) can reduce the sodium content of chickpeas Rinse and drain
- 1 (14.5 oz) roasted diced tomatoes can be roasted in their juice
- ¾ Cup Cooked brown rice Bulgur, Quinoa or Cauliflower Rice
- 1/4 Cup Chopped fresh parsley Plus additional services
- 1 Cup Shredded feta cheese Divided into
Place a shelf in the center of the oven and preheat the oven to 350 degrees Fahrenheit. Pour a little water into the bottom of a 9×13 inch baking pan or similar casserole dish, it is large enough to hold the peppers and make them stand up (if they can’t hold a single dish, you can divide them into two, and then Bake in the upper/lower third of the oven).
Prepare the pepper: Cut off the top of the bell pepper (cut as close to the top as possible to allow the most space for the filling). Use your fingers to carefully remove and discard the ribs and seeds, keeping the pepper walls intact. Arrange them side by side in the baking tray to prevent them from tipping over.
Prepare the filling: Heat a large nonstick pan over medium-high heat. Add beef, salt, garlic powder, cumin, coriander, oregano, cinnamon and chili. Cook, dividing the meat until the beef is browned and cooked through, about 5 minutes. If at any point the meat starts to stick to the pan or looks dry (this will vary depending on the fat content of the meat), drizzle with a little olive oil as needed.
Add the chickpeas, diced tomatoes and their juices. Let simmer for 1 minute.
Remove the pot from the fire. Stir in rice, parsley and 2/3 cup feta cheese. Taste and adjust seasonings as needed. If the filling looks too dry, pour in a few tablespoons of water (I added about 2 tablespoons).
Using a small spoon, pile the filling in the chili, pressing lightly with your fingers as needed so that you can use it up (the chili will be very full).
Cover the pan with foil. Bake for 40 minutes. Uncover and sprinkle with the remaining 1/3 cup of goat milk.
Return them to the oven and bake until the feta is slightly browned and the peppers are tender. Bake for about 15 minutes. Sprinkle with fresh parsley and serve.
- Store: Store leftovers in an airtight storage container and refrigerate for up to 4 days.
- Reheat: For best results, please cut the peppers into several pieces first so that they are evenly heated. Put the stuffed peppers in the oven, cut them into a baking sheet with one side up, and heat them at 350 degrees Fahrenheit for about 10 minutes. You can also gently reheat leftovers in the microwave.
- freeze: Put the cooked leftovers in a sealed freezer safe storage container, which can be stored in the freezer for up to 3 months. Let it thaw in the refrigerator overnight before reheating.
Serve: 1(A total of 8)Calories: 246Kcalcarbohydrate: twenty twoGprotein: 20Gfat: 8GSaturated fat: 4GPolyunsaturated fat: 1GMonounsaturated fat: 2GTrans fat: 1Gcholesterol: 52MilligramsPotassium: 576Milligramsfiber: 6Gsugar: 7GVitamin A: 4198international unitVitamin C: 156Milligramscalcium: 154Milligramsiron: 4Milligrams
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