Tina's Greek Stuffed Peppers

Tina's Greek Stuffed Peppers

25
Tina G. 0

"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."

Ingredients

1 h {{adjustedServings}} servings 639 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 639 kcal
  • 32%
  • Fat:
  • 34 g
  • 52%
  • Carbs:
  • 51g
  • 16%
  • Protein:
  • 36.2 g
  • 72%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 775 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. 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.
  5. Bake in the preheated oven until the peppers begin to brown, 30 to 40 minutes.
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Reviews

25
  1. 33 Ratings

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My husband loves Greek food so I thought he would love this, but when I asked his input he suggested rating it only 4 stars! His reason was now that he has been eating goat cheese rather than f...

Absolutely delicious and REALLY filling. I was looking for a new take on a stuffed pepper recipe, and this was it. The only thing that I would change is a little more basil, a little less oregan...

I used orange peppers, substituted brown rice for the orzo pasta, used 5 cups of fresh spinach and beef for the lamb. It was soooooo delicious that I'll be making this again.