Best 2 Stuffed Bell Peppers Greek Style Recipes

**Explore the symphony of flavors in Greek-style stuffed bell peppers:**

Embark on a culinary journey to the vibrant shores of Greece with our tantalizing collection of stuffed bell pepper recipes. Indulge in the perfect balance of zesty tomatoes, aromatic herbs, succulent fillings, and the captivating essence of Mediterranean spices. Discover a symphony of flavors that will transport your taste buds to the heart of this culinary haven. From the classic combination of ground beef and rice to the tantalizing blend of spinach and feta, each recipe offers a unique twist on this beloved dish. Prepare to savor the delightful vegetarian option, bursting with a medley of roasted vegetables, grains, and herbs. Whichever recipe you choose, be prepared for an explosion of flavors that will leave you craving for more. Bon appetit!

Here are our top 2 tried and tested recipes!

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

Ingredients

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.

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

Ingredients

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

Tips:

To easily remove the bell pepper seeds and ribs, cut the pepper in half lengthwise and use a spoon to scoop out the seeds and ribs.
If you don't have any fresh parsley, you can use 1/2 teaspoon of dried parsley.
To make the rice ahead of time, cook it according to the package directions and let it cool completely. Then, store it in an airtight container in the refrigerator for up to 3 days.
If you don't have any tomato sauce, you can use a can of diced tomatoes with green chilies.
To make the stuffed bell peppers ahead of time, assemble the peppers and place them in a baking dish. Cover the dish with plastic wrap and refrigerate for up to 24 hours. When you're ready to bake, preheat the oven to 350 degrees Fahrenheit and bake the peppers for 30-35 minutes, or until the peppers are tender and the filling is heated through.

Conclusion:

Stuffed bell peppers are a delicious and versatile dish that can be made with a variety of fillings. They're perfect for a quick and easy weeknight meal or a special occasion dinner. With a little planning, you can make stuffed bell peppers ahead of time and have them ready to bake when you need them. So next time you're looking for a healthy and satisfying meal, give stuffed bell peppers a try!