Best 15 Greek Stuffed Peppers Recipes

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**Unveiling the Delights of Greek Stuffed Peppers: A Symphony of Flavors and Textures**

Embark on a culinary journey to the heart of Greece, where stuffed peppers, known as "Piperies Yemistes," take center stage. These delectable treats, often served as a main course or hearty appetizer, showcase a captivating array of flavors, textures, and aromas that will tantalize your taste buds. Discover three enticing variations of this classic dish, each featuring unique ingredients and cooking methods to suit diverse palates. From the traditional meat-stuffed peppers, bursting with savory minced meat, rice, and herbs, to the vegetarian delight of rice-stuffed peppers, brimming with a colorful medley of vegetables, and the intriguing seafood-stuffed peppers, offering a taste of the Mediterranean's bounty, these recipes promise an unforgettable culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

YEMISTA (GREEK STUFFED TOMATOES AND PEPPERS)



Yemista (Greek Stuffed Tomatoes and Peppers) image

Make and share this Yemista (Greek Stuffed Tomatoes and Peppers) recipe from Food.com.

Provided by evelynathens

Categories     One Dish Meal

Time 2h45m

Yield 8-10 serving(s)

Number Of Ingredients 17

5 medium perfectly-ripe yummy tomatoes
5 medium green peppers
3/4 cup olive oil
13 tablespoons uncooked rice (really just a 'heaping' tablespoon per vegetable to be stuffed)
1 large onion, chopped fine (about 1 1/2 cups)
3 garlic cloves, minced very fine
1/4 cup fresh spearmint, minced (1 1/2 tblsps dried, crumbled)
1/2 cup parsley, minced
1/2 cup pine nuts or 1/2 cup slivered almonds
1/2 cup kefalograviera cheese or 1/2 cup parmesan cheese, cut into tiny cubes
1/2 cup sultana raisin
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups water
1/2 cup olive oil
1 tablespoon tomato paste
salt and pepper

Steps:

  • Cut off tops of tomatoes (retain tops) and carefully scoop out flesh (retain this as well).
  • Cut off tops of peppers (retain tops) and remove seeds and membrane.
  • Place tomatoes and peppers in a pan large enough to hold them comfortably and give each veg a tiny dash of sugar with the tips of your fingertips (I really think this is important!).
  • Take tomato flesh and process it until pureed.
  • Add olive oil, rice, onion, garlic, mint, parsley, nuts, cheese, sultanas, 1 teaspoon of salt and 1/2 teaspoon of pepper (or season to taste).
  • Stuff the vegetables evenly with this mixture.
  • Replace tops of tomatoes and peppers.
  • Combine 1 cup of water and 1/2 cup olive oil with a scant tablespoonful of tomato paste and a little salt and pepper and pour this around the veg.
  • Bake in a preheated 375F oven (180C) for approx 1 3/4 hours (vegetables should pierce easily and be slightly blackened in parts).
  • Turn off oven and leave in for another hour to'mellow' before serving.
  • This is best served slightly warm or at room temperature.
  • It is wonderful eaten along with little bites of feta cheese and a cool glass of white or rose.
  • It will also have yummy juices begging to be mopped up with bits of crusty bread.
  • In my version, I also take 3-4 medium-sized potatoes, cut them into big wedges, toss in a little olive oil with salt and pepper to taste, and'plant' in the spaces amidst the vegetables.
  • That way you can have a couple of wedges of potato too.

GREEK STUFFED TOMATOES AND PEPPERS (YEMISTA)



Greek Stuffed Tomatoes and Peppers (Yemista) image

This is my favorite! The best time to make it is in August when the garden tomatoes are ready for harvest. Hothouse tomatoes are just not the same. My mom made this every year, and when she did, I thought I died and went to heaven. Enjoy!

Provided by Denise Phillips Sarigianopoulo

Categories     World Cuisine Recipes     European     Greek

Time 1h45m

Yield 12

Number Of Ingredients 12

8 large ripe tomatoes
4 large green bell peppers
¼ cup butter
1 onion, diced
1 clove garlic, minced, or to taste
2 pounds ground beef chuck
2 tablespoons soy sauce
1 tablespoon seasoned salt
1 tablespoon ground black pepper
½ cup water
1 ½ cups converted (parboiled) rice (such as Uncle Ben's®)
½ cup olive oil

Steps:

  • Cut off tops of tomatoes, leaving 1 corner still attached to create a lid. Scoop insides of tomatoes and transfer 'meat' to a large bowl; squeeze juices out of tomatoes. Cut off tops of green peppers and reserve for later use; scoop out seeds and membranes. Arrange tomatoes and bell peppers in a 11x17-inch baking dish.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat butter in a large skillet over medium heat; cook and stir onion and garlic in the melted butter until softened, 5 to 10 minutes. Add ground chuck, soy sauce, seasoned salt, and black pepper to onion mixture; cook until ground chuck is browned and crumbly, 5 to 10 minutes.
  • Mix squeezed tomato meat and water into browned chuck; bring to a simmer, about 15 minutes. Add rice and bring to a boil; remove skillet from heat. Spoon beef-rice mixture into tomatoes; place tops onto filled tomatoes and arrange them into the baking dish with lid sides down.
  • Stuff bell peppers with beef-rice mixture and top with reserved lids; lay bell peppers sideways in the baking dish. Pour olive oil over stuffed tomatoes and bell peppers; season with salt and pepper.
  • Bake in the preheated oven for 30 minutes. Turn bell peppers and continue baking until bell peppers and tomatoes are softened, about 30 more minutes.

Nutrition Facts : Calories 347.9 calories, Carbohydrate 28.5 g, Cholesterol 44.5 mg, Fat 20.6 g, Fiber 3.4 g, Protein 13 g, SaturatedFat 6.7 g, Sodium 411.9 mg, Sugar 5.4 g

GREEK-STYLE STUFFED PEPPERS



Greek-Style Stuffed Peppers image

One of the few dishes that is better served cold rather than hot. Absolutely delicious and very Mediterranean!!! It can be made vegetarian by replacing meat with soya.

Provided by GATOULA

Categories     World Cuisine Recipes     European     Greek

Time 1h20m

Yield 8

Number Of Ingredients 13

4 large green bell peppers, tops removed, seeded
4 large red bell peppers, tops removed, seeded
1 tablespoon olive oil
½ pound ground pork
2 onions, chopped
salt and pepper to taste
¼ cup dry white wine
1 (10.75 ounce) can tomato puree
1 (4 ounce) package feta cheese
½ cup cooked white rice
½ cup raisins
½ cup pine nuts
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place green and red bell peppers in a bowl with enough warm water to cover, and soak 5 minutes.
  • Heat the olive oil in a skillet over medium heat. Place pork and onions in the skillet, season with salt and pepper, and cook until pork is evenly brown. Drain grease, and mix in wine and tomato puree. Continue cooking 10 minutes.
  • Transfer skillet mixture to a large bowl, and mix in feta cheese, cooked rice, raisins, pine nuts, and parsley. Stuff peppers with the mixture, and arrange in a baking dish. Cover with aluminum foil.
  • Bake 30 minutes in the preheated oven. Remove foil, and continue baking 10 minutes, until stuffing is lightly browned. May be served hot or cold.

Nutrition Facts : Calories 354.5 calories, Carbohydrate 28.7 g, Cholesterol 53.9 mg, Fat 20.6 g, Fiber 5.1 g, Protein 15.2 g, SaturatedFat 8.9 g, Sodium 595.3 mg, Sugar 16.2 g

GREEK-STYLE STUFFED PEPPERS



Greek-Style Stuffed Peppers image

Provided by Ellie Krieger

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 12

1 pound lean ground beef
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 medium zucchini, coarsely grated (about 2 cups)
1 small onion, minced (about 1 cup)
1/2 cup bulgur
1 egg, lightly beaten
1/2 teaspoon dried oregano
1/2 teaspoon salt
Freshly ground black pepper
3 red bell peppers, halved lengthwise, cores and ribs removed
2 (14 1/2-ounce) cans low-sodium stewed tomatoes, finely chopped
1/3 cup crumbled feta cheese

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl, combine the beef, spinach, zucchini, onion, bulgur, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined.
  • Arrange the pepper halves cut side up in a 9-by-13-inch baking dish and fill each pepper half with the meat mixture. Pour the tomatoes over the peppers and sprinkle with the feta cheese. Cover with foil and bake for 30 minutes. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer.

SLOW-COOKER GREEK STUFFED PEPPERS



Slow-Cooker Greek Stuffed Peppers image

These vegetarian wonders are fast to prep and come out tender and tasty.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 4h15m

Number Of Ingredients 9

4 large bell peppers
1 can (15 ounces) cannellini beans, rinsed and drained
1 cup crumbled feta (4 ounces)
1/2 cup couscous
4 scallions, white and green parts separated, thinly sliced
1 garlic clove, minced
1 teaspoon dried oregano
Coarse salt and freshly ground pepper
Lemon wedges, for serving

Steps:

  • Slice a very thin layer from the base of each bell pepper so they sit flat. Slice off tops just below stem. Discard stems; chop tops, and place in a medium bowl. Remove ribs and seeds from peppers.
  • Add beans, feta, couscous, scallion whites, garlic, and oregano to bowl. Season with salt and pepper and toss to combine. Stuff peppers with bean mixture; place upright in slow cooker. Cover; cook on high, 4 hours.
  • Sprinkle peppers with scallion greens; serve with lemon wedges.

GREEK-STYLE STUFFED PEPPERS



Greek-Style Stuffed Peppers image

The bounty of peppers found at the local farmers market in the early fall, combined with some standard Greek ingredients, creates a dish that bursts with color and fresh flavor. -Renee Murby, Johnston, Rhode Island

Provided by Taste of Home

Categories     Dinner

Time 5h

Yield 8 servings.

Number Of Ingredients 16

2 tablespoons olive oil
1 small fennel bulb, chopped
1 small red onion, chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3 garlic cloves, minced
2 each medium sweet yellow, orange, red and green peppers
1 can (28 ounces) crushed tomatoes, divided
1 pound ground lamb
1 cup cooked barley
1 cup crumbled feta cheese, plus more for serving
1/2 cup Greek olives, chopped
1-1/2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
Chopped fresh parsley, optional

Steps:

  • In a large skillet, heat oil over medium-high heat. Add fennel and onion; cook and stir until tender, 6-8 minutes. Add spinach and garlic; cook 1 minute longer. Cool slightly., Cut and reserve tops from peppers; remove and discard seeds. Pour 1 cup crushed tomatoes into bottom of a 6- or 7-qt. slow cooker. In a large bowl, combine lamb, barley, 1 cup feta cheese, olives and seasonings; add fennel mixture. Spoon mixture into peppers; place in slow cooker. Pour remaining crushed tomatoes over peppers; replace pepper tops. Cook, covered, on low 4-1/2 to 5-1/2 hours, until peppers are tender. Serve with additional feta and, if desired, chopped parsley.

Nutrition Facts : Calories 313 calories, Fat 16g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 684mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 8g fiber), Protein 17g protein. Diabetic exchanges

TINA'S GREEK STUFFED PEPPERS



Tina's Greek Stuffed Peppers image

I took my some of my favorite Greek ingredients to make these delicious stuffed bell peppers. The ground lamb can be replaced with ground beef or turkey if you wish.

Provided by Tina G.

Categories     World Cuisine Recipes     European     Greek

Time 1h

Yield 6

Number Of Ingredients 14

½ pound orzo pasta
olive oil
1 yellow onion, chopped
2 large cloves garlic, chopped
1 ½ pounds ground lamb
4 ½ teaspoons dried oregano
1 tablespoon dried basil
salt and pepper to taste
1 (16 ounce) package frozen chopped spinach, thawed and drained
2 tomatoes, diced
1 (6 ounce) can tomato paste
8 ounces crumbled feta cheese
6 large green or red bell peppers - tops removed and seeded
olive oil

Steps:

  • Bring a pot of lightly salted water to a boil over high heat. Cook the orzo in the boiling water uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
  • Heat 2 tablespoons olive oil in a large skillet over medium high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 1 minute. Crumble the ground lamb into the mixture; season with the oregano, basil, and salt and pepper. Continue cooking until the lamb is completely browned, 7 to 10 minutes. Remove from heat. Stir the orzo, spinach, tomatoes, tomato paste, and feta cheese into the lamb mixture until evenly incorporated.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Evenly rub the outside of the bell peppers and the tops with 2 tablespoons olive oil. Season with salt and pepper. Arrange in a baking dish large enough to accommodate all of them standing upright. Fill the peppers with the lamb mixture and replace the tops.
  • Bake in the preheated oven until the peppers begin to brown, 30 to 40 minutes.

Nutrition Facts : Calories 639.4 calories, Carbohydrate 51 g, Cholesterol 109.5 mg, Fat 34 g, Fiber 8.9 g, Protein 36.2 g, SaturatedFat 13.6 g, Sodium 775 mg, Sugar 13.1 g

GREEK-STYLE STUFFED BELL PEPPERS WITH QUINOA



Greek-Style Stuffed Bell Peppers With Quinoa image

This a Greek take on the classic beef stuffed pepper. Lemon, cinnamon, fennel and oregano spice up traditional ground beef and onions, while healthy quinoa adds extra fiber. There seem to be a lot of steps, but this one goes together in about 20 minutes. It works great if you have pre-browned ground beef in your freezer.

Provided by ElleFirebrand

Categories     Grains

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

2 bell peppers, color of your choice
1/2 lb ground beef
1/2 medium white onion
2 garlic cloves
1 teaspoon olive oil
1/2 cup quinoa, cooked according to package directions
2 tablespoons lemon juice
1 tablespoon lemon zest
1 (8 ounce) can tomato sauce
1 pinch cinnamon
1 pinch fennel seed
salt & pepper
1 1/2 teaspoons oregano
2 tablespoons feta cheese
2 tablespoons cheddar cheese

Steps:

  • Preheat oven to 375 degrees F.
  • Set a pot of water to boil. Remove tops from peppers and cut in half length-wise. Seed and devein peppers. Reserve pepper tops. Once water has boiled, add peppers and cook for 7-8 minutes. Drain water and run cold water over peppers.
  • Finely dice pepper tops.
  • In a medium skillet, heat olive oil. Saute onion and garlic over medium-high heat until soft, about 5 minutes. Add ground beef and cook until browned.
  • Cook quinoa according to package directions.
  • Into ground beef, stir lemon juice and zest, tomato sauce, cooked quinoa and spices.
  • Cook until slightly thickened, about 5 minutes.
  • Stuff peppers with ground beef mixture. Top with cheese. Place peppers in a greased baking pan and cover with aluminum foil.
  • Bake in a 375 degrees F oven for 15 minutes. Uncover and bake and additional 15 minutes.

GREEK STUFFED BANANA PEPPERS



Greek Stuffed Banana Peppers image

If you're looking for a ground turkey recipe that delivers, this is the one! The filling is flavorful and the peppers add some nice heat. You can easily stuff them ahead of time and bake them up when you're ready. -Ola Snow, Powell, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 4 servings.

Number Of Ingredients 13

8 large banana peppers
1/2 teaspoon olive oil
1 small onion, chopped
2 garlic cloves, minced
3 tablespoons minced fresh basil or 1 tablespoon dried basil
8 pitted Greek olives, sliced
1/3 cup crumbled feta cheese
1/4 cup dry bread crumbs
1/4 cup water
1/4 cup egg substitute
1/4 teaspoon pepper
3/4 pound lean ground turkey
2 cans (8 ounces each) no-salt-added tomato sauce

Steps:

  • Preheat oven to 350°. Cut and discard tops from banana peppers; remove seeds. In a Dutch oven, cook peppers in boiling water 2 minutes. Drain and rinse in cold water; pat dry., In a small skillet coated with cooking spray, heat oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in basil; transfer to a large bowl. Stir in olives, cheese, bread crumbs, water, egg substitute and pepper. Add turkey; mix lightly but thoroughly., Spoon mixture into banana peppers. Place in a 13x9-in. baking dish coated with cooking spray; top with tomato sauce. Bake, covered, 45-50 minutes or until a thermometer inserted in turkey mixture reads 165° and peppers are tender.

Nutrition Facts : Calories 298 calories, Fat 12g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 431mg sodium, Carbohydrate 24g carbohydrate (11g sugars, Fiber 7g fiber), Protein 22g protein. Diabetic Exchanges

YEMISTA (GREEK STUFFED PEPPERS)



Yemista (Greek Stuffed Peppers) image

These peppers stuffed with a seasoned ground pork and rice mix are a Greek favourite. You can also use the pork mixture to stuff zucchini and baby eggplants. Serve with a green salad and crusty bread.

Provided by English_Rose

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

8 large bell peppers
6 tablespoons olive oil
2 large onions, chopped
3 1/2 ounces long grain rice
4 1/2 ounces ground pork
1 tablespoon of fresh mint, chopped
2 tablespoons fresh parsley, chopped
2 teaspoons ground cinnamon
1 (14 ounce) can plum tomatoes
sliced potato (optional)
1 lemon, juice of
1/2 cup water

Steps:

  • Neatly cut the tops off the peppers and set the tops aside. Remove the membrane and seeds from the peppers and discard.
  • Heat 4 tablespoons of the oil in a heavy-based saucepan and fry the onion until it begins to colour. Stir in the rice and ground pork.
  • Add the herbs, cinnamon, salt and freshly ground black pepper to taste and the tomatoes.
  • Stir until the rice becomes transparent and the meat loses its redness.
  • Preheat the oven to 350°F
  • Use the mixture to loosely fill the empty peppers.
  • Arrange the filled peppers snugly in a casserole dish (wedging some potato slices between them, if necessary, to keep them upright.)
  • Put the reserved pepper tops back on the peppers, like lids.
  • Combine the lemon juice, water and remaining oil and pour into the dish around the peppers.
  • Bake for about 30 minutes until the peppers are tender and the filling is cooked and hot.

YEMISTA (GREEK STUFFED TOMATOES & PEPPERS)



YEMISTA (GREEK STUFFED TOMATOES & PEPPERS) image

Categories     Cheese     Pepper     Potato     Tomato     Vegetable     Bake     Vegetarian     Kid-Friendly     High Fiber     Dinner     Healthy

Yield 6 servings

Number Of Ingredients 24

5 ripe tomatoes (or 4 large)
5 medium green peppers (or 4 large)
dash of sugar for bottom of each tomato or pepper
3/4 cup olive oil
15 T rice (brown or white) (scant 1 cup)
1 large onion, chopped fine
3 cloves garlic, minced very fine
1 shallot, minced fine
3 medium mushrooms, chopped well
1/4 cup fresh mint, minced OR 1 1/2 T dried, crumbled
1/2 cup fresh parsley, minced
1/2 cup slivered almonds
1/3 cup italian style breadcrumbs
1/2 cup hard cheese such as: mizithra, kefalograviera, or parmesan, cut into cubes
1/4 cup goat cheese (not feta), crumbled
1 1/2 teaspoons salt
1 teaspoon ground pepper
1 1/2 cups broth, or water
1/2 cup olive oil
1 tablespoon tomato paste
4 medium potatoes, cut into wedges
salt & pepper, to taste
olive oil
block feta cheese, cut into slices

Steps:

  • Remove tops of tomatoes (retain tops) and carefully scoop out flesh (retain flesh of 2-3 tomatoes as well). Cut off tops of peppers (retain tops) and remove seeds and membrane. Place tomatoes and peppers in a greased pan, large enough to hold them comfortably, and give each vegetable a tiny dash of sugar with your fingertips. Process tomato flesh until pureed. Add 3/4 cup olive oil, rice, onion, shallot, garlic, mushrooms, mint, parsley, nuts, breadcrumbs, cheeses, salt, and pepper. Stuff the vegetables evenly with this mixture and replace tops of tomatoes and peppers. Toss potato slices in olive oil and salt and pepper. "Plant" in amongst the other vegetables. Combine 1 cup water and 1/2 cup olive oil with a scant tablespoon of tomato paste and a little salt and pepper and pour this around the vegetables and potatoes. Bake in a preheated 375 F oven for about 1 hour 45 min. (Vegetables should pierce easily and be slightly blackened in parts). Turn off oven and leave in for another hour to "mellow" before serving. Serve warm, with slices of feta cheese and crusty bread.

STUFFED BELL PEPPERS, GREEK STYLE



Stuffed Bell Peppers, Greek Style image

When I was very young, my grandparents frequently took us to eat at a cafeteria in North Hollywood, CA. I liked -- no I loved -- only one dish. It was their stuffed bell peppers. Part of what made them unique was their juices and sauce: it was tomato based but very translucent with a slightly sweet and tangy taste. I have yet to recreate the sauce but have developed a substitute which isn't too bad. However, I have in fact finally made the stuffing taste just like I remember it. I hope you enjoy this as much as my family does.

Provided by Bubbe

Categories     World Cuisine Recipes     European     Greek

Time 1h20m

Yield 6

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
1 ¼ cups onion, chopped
1 pound ground lamb
¾ cup white rice
¾ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried mint, crushed
1 cup water
¼ cup chopped fresh parsley to taste
1 (14.5 ounce) can chicken broth
1 (14.5 ounce) can petite diced tomatoes
6 green bell pepper, top removed, seeded

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Heat the olive oil in a large skillet over medium-high heat. Stir in the onion and ground lamb; cook and stir until the onion is tender, and the meat is no longer pink, about 7 minutes. Stir in the rice, salt, black pepper, and mint; cook 5 minutes longer. Add the water and parsley. Reduce the heat to medium-low, and continue cooking and stirring until the water has been completely absorbed by the rice, about 15 minutes. Stir the chicken broth and diced tomatoes together in an oven-proof dish that will just fit the peppers. Scoop the lamb mixture into the bell peppers, and place them into the dish.
  • Bake in the preheated oven until the peppers are tender and the tomatoes are bubbly, about 45 minutes.

Nutrition Facts : Calories 325.1 calories, Carbohydrate 29.7 g, Cholesterol 50.6 mg, Fat 15.2 g, Fiber 3.6 g, Protein 16.6 g, SaturatedFat 5 g, Sodium 448.1 mg, Sugar 6 g

GREEK STUFFED PEPPERS



Greek Stuffed Peppers image

This is another one of my creations. I was messing around in the kitchen and this is what happened. I'm still working on it so I am looking for feedback. This is more of an appetizer or finger food.

Provided by CollegeCooker

Categories     World Cuisine Recipes     European     Greek

Time 35m

Yield 8

Number Of Ingredients 7

1 (8 ounce) package crumbled feta cheese
1 (2 ounce) jar chopped pimento peppers
1 teaspoon Greek seasoning
ground black pepper, to taste
¼ cup olive oil
2 green bell peppers, cored and cut into quarters
8 slices bacon

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Stir the feta cheese, pimento peppers, Greek seasoning, black pepper, and olive oil together in a bowl; place about 2 tablespoons of the mixture on each of the 8 bell pepper segments. Wrap each segment with a slice of bacon; secure with toothpicks and arrange on a baking sheet.
  • Bake in the preheated oven until the bacon is brown and beginning to crisp, about 20 minutes. Serve hot.

Nutrition Facts : Calories 192.7 calories, Carbohydrate 3.3 g, Cholesterol 35.3 mg, Fat 16.7 g, Fiber 0.7 g, Protein 7.8 g, SaturatedFat 6.4 g, Sodium 588.8 mg, Sugar 2.1 g

GREEK ORZO STUFFED PEPPERS



Greek Orzo Stuffed Peppers image

Recipe from Eating Well Magazine, March/April 2009. This is a low calorie option and I love that it's cooked in micro and stovetop. . .no heating up the house with the oven!

Provided by januarybride

Categories     Peppers

Time 40m

Yield 8 pepper halves, 6-8 serving(s)

Number Of Ingredients 11

4 yellow bell peppers (may sub orange and or or red)
1/2 cup whole-wheat orzo pasta (may use regular orzo)
1 (15 ounce) can chickpeas, rinsed
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
6 ounces Baby Spinach, coarsely chopped
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
3/4 cup crumbled feta cheese, divided
1/4 cup chopped sun-dried tomato (not oil-packed)
1 tablespoon sherry wine vinegar (may sub red-wine vinegar)
1/4 teaspoon salt

Steps:

  • Halve peppers lengthwise through the stems, leaving the stems
  • attached. Remove the seeds and white membrane. Place the peppers cut-side down in a large microwave-safe dish. Add 1/2 inch water, cover and microwave on High until the peppers are just softened, 7 to 9 minutes. Let cool slightly, drain and set aside.
  • Meanwhile, bring a large saucepan of water to a boil. Add orzo and cook until just tender, 8 to 10 minutes or according to package directions. Drain and rinse with cold water.
  • Mash chickpeas into a chunky paste with a fork, leaving some whole.
  • Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until soft, about 4 minutes.
  • Add spinach and oregano and cook, stirring, until the spinach is wilted, about 1 minute.
  • Stir in the orzo, chickpeas, 1/2 cup feta, tomatoes, vinegar and salt; cook until heated though, about 1 minute.
  • Divide the filling among the pepper halves and sprinkle each pepper with some of the remaining 1/4 cup feta.

GREEK STUFFED PEPPERS WITH FETA & MIZITHRA CHEESES



Greek Stuffed Peppers with Feta & Mizithra Cheeses image

This quick & easy stuffed pepper recipe is usually served as a summer "meze" appetizer with a glass of white wine or ouzo. Many times it's enjoyed as a side dish or even a light meal (like we did today) The recipe calls for Cubanelle peppers, long & tapered, light green in color, and sweet. Note: If you have some stuffing...

Provided by Maria *

Categories     Other Main Dishes

Time 40m

Number Of Ingredients 11

10 cubanelle peppers
1 c feta cheese
1/2 c ricotta cheese
1/2 c mizithra cheese
3-4 Tbsp parsley, finely chopped
1 Tbsp heaping,dill, finely chopped
1 small onion,finely chopped
3 Tbsp olive oil for stuffing
pepper, to taste
red pepper flakes (optional)
olive oil for drizzling on peppers

Steps:

  • 1. Wash the peppers, slice the cap off the peppers, and set aside to use later. Scoop out the seeds, carefully though not to break or tear the peppers.
  • 2. In a bowl mix & mash the cheeses with a fork, add the onion, parsley, dill, olive oil, and pepper to your taste. If you like to have a slight kick add some red pepper flakes (I don't always add) Also I don't add salt due to the cheese, especially the feta cheese is a salty cheese. So before stuffing the peppers taste the filling and adjust to your liking.
  • 3. With a small spoon or your fingers (I use my fingers)stuff the peppers with the cheese mixture. Carefully pressing down to completely fill the peppers, to 1/2 inch from the top. Press a small piece of bread into each pepper to keep the cheese from melting out while cooking. Place the caps back on each pepper.
  • 4. Lightly brush a baking or pyrex dish with olive oil and add the peppers, placing them one next to the other. Drizzle the peppers with olive oil.
  • 5. Bake in 350* F preheated oven, on highest rack for about 20 minutes. At 10 minutes turn peppers. When ready, remove from oven and serve! KALI OREXI! ENJOY

Tips:

  • Select the Right Peppers: Choose bell peppers with smooth skin, vibrant color, and firm flesh. Avoid peppers with blemishes or wrinkles.
  • Prepare the Peppers Properly: Cut the tops off the peppers and remove the ribs and seeds. Make sure to cut a clean, even circle around the stem to create a lid.
  • Use High-Quality Ingredients: The quality of your ingredients will greatly impact the taste of your stuffed peppers. Opt for fresh, flavorful ingredients and avoid using pre-packaged or processed foods.
  • Season Wisely: Don't be afraid to season your stuffing generously. A combination of herbs, spices, and salt and pepper will bring out the flavors of the dish.
  • Cook the Peppers Thoroughly: Make sure the peppers are cooked until they are tender but still have a slight bite. Overcooking will make them mushy and less enjoyable.
  • Serve Immediately: Stuffed peppers are best served hot out of the oven. Garnish with fresh herbs or a sprinkle of cheese for an extra touch of flavor.

Conclusion:

Greek stuffed peppers are a versatile and delicious dish that can be enjoyed as a main course or a side dish. They are packed with flavor from the combination of savory rice, hearty meat, and aromatic vegetables. With careful preparation and attention to detail, you can create a mouthwatering dish that will impress your family and friends. Whether you choose a traditional lamb-stuffed pepper or a vegetarian version with lentils and quinoa, there's a Greek stuffed pepper recipe out there to suit every taste. So, gather your ingredients, fire up the oven, and embark on a culinary journey to the Mediterranean with these delightful stuffed peppers.

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    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #low-protein     #main-dish     #side-dishes     #rice     #greek     #european     #dinner-party     #vegan     #vegetarian     #grains     #dietary     #low-sodium     #gluten-free     #low-cholesterol     #low-saturated-fat     #low-calorie     #healthy-2     #free-of-something     #low-in-something     #pasta-rice-and-grains     #4-hours-or-less     #nut-free     #from-scratch

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