Greek-Style Stuffed Peppers

Greek-Style Stuffed Peppers


"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."


1 h 20 m servings 355 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 355 kcal
  • 18%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 15.2 g
  • 30%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 595 mg
  • 24%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. 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.
  2. 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.
  3. 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.
  4. 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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 42 Ratings


These came out great: with some modifications. I've made them twice, both times just with red bell peppers (I prefer them) and added garlic and onions to the meat mix. Instead of just pork, I ...

I didn't have white wine but tried this with red and it turned out lovely! I made more than we could eat so tried freezing some for left overs but the frozen ones came out watery.

Wow! I really don't normally like stuffed peppers, but my husband does so I decided to give these a try. Yum! I increased the meat to 1 lb., and only used 1 onion. I thought the raisins were goi...

Nice, but a little bland, needs garlic, maybe some oregano or rosemary. This was relatively simple to make, and would work well for parties, as once they are in the oven, nothing more needs doin...

The best stuffed peppers we've ever had. The raisins and feta cheese were wonderful in it. I only used two large peppers so I cut the ingredients in half (for 4) and found that it only filled ...

These were delicious! My changes were made by what I had on hand. 1 lb. ground pork, 8 oz. tomato paste,1/2 cup wine,1/4 cup pine nuts ,1/4 cup raisins,1 T.greek seasoning, 1 t. garlic powder, 1...

The green peppers didn't cook; at 350 the inside of the stuffing was not even hot after 30 minutes! I would recommend putting a tight fitting lid on a casserole or dutch oven- foil is not enough...

I knew this would be a great recipe as soon as I read it. I used grass-fed ground beef and basmati brown rice instead. I cooked the rice in some vegie broth that I had made from the pulp left ...

Great recipe! I didn't use raisins (didn't have them). Still, it turned out tasty. Expensive recipe, though. Pine nuts, feta and peppers all add up.