Stuffed Bell Peppers, Greek Style

Stuffed Bell Peppers, Greek Style

12 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Bubbe
Recipe by  Bubbe

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 peppers

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Bake in the preheated oven until the peppers are tender and the tomatoes are bubbly, about 45 minutes.

Share It

Reviews (12)

Rate This Recipe
beckieg
93

beckieg

Being married to a greek from Greece for many years, I will tell you exactly what is missing from this recipe. When you are cooking the meat sauce, place a small cinnamon stick (not cinnamon powder)into the sauce. Allow the sauce to cook for a good 45 minutes, absorbing the wonderful-ness of the cinnamon. You can even add a few whole cloves. This addition applies to anything you are cooking with hamburger meat, example - spaghetti sauce, lasagna meat, stuffed zuccini, moussaka meat, etc. The taste you are trying to get comes from these spices. I guarantee it. Opah, and enjoy!

Lisa
19

Lisa

My family loved it. I substituted the lamb, for ground beef, because that was all I had. And I added fresh mint, which just make it come alive! Thank you for the recipe!

lauren1567
12

lauren1567

I've made this twice now (once with beef and once with lamb). From reading the comment section I knew to add a cinnamon stick to the meat when it was cooking and I added fresh mint. Right before I stuffed the peppers, I stirred feta cheese into the rice and meat mixture. I served the peppers with tabouleh

More Reviews

Similar Recipes

Bolognese Stuffed Bell Peppers
(201)

Bolognese Stuffed Bell Peppers

Stuffed Bell Peppers
(129)

Stuffed Bell Peppers

Cajun Style Stuffed Peppers
(89)

Cajun Style Stuffed Peppers

Chorizo Stuffed Bell Peppers
(79)

Chorizo Stuffed Bell Peppers

N'Awlins Stuffed Bell Peppers
(76)

N'Awlins Stuffed Bell Peppers

Green Bell Peppers stuffed with Tomato Lentil Couscous
(66)

Green Bell Peppers stuffed with Tomato Lentil Couscous

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 325 cal
  • 16%
  • Fat
  • 15.2 g
  • 23%
  • Carbs
  • 29.7 g
  • 10%
  • Protein
  • 16.6 g
  • 33%
  • Cholesterol
  • 51 mg
  • 17%
  • Sodium
  • 448 mg
  • 18%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Bolognese Stuffed Bell Peppers

>

next recipe:

Stuffed Bell Peppers