READY IN ABOUT 1½ hrs

Stuffed Bell Peppers, Greek Style

Read Reviews (12)

"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." — Bubbe

Directions

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.

Kitchen-Friendly View

PREP 20 mins
COOK 1 hr
READY IN 1 hr 20 mins

Reviews More Reviews

Most Helpful Positive Review

Mar 25, 2009

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!

—beckieg

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Most Helpful Critical Review

Oct 29, 2010

combined with the tips from others, it's not bad. suggested alterations: -cinnamon and whole cloves in the meat mixture -mix in herbed, crumbled feta after meat is done, prior to stuffing -omit the rice; cook separately THEN mix after meat mix is done. -parboil the peppers(!) all of these options either increase the flavor, and/or shorten the cooking time. do it! tastes good, short cooking time, light flavor but sits like a dinner.

—moldytoes

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21 Ratings

Jun 08, 2009

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!

—Lisa

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Jul 06, 2010

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

—lauren1567

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Aug 05, 2009

Very very nice! I did use ground chuck because it's hard to get lamb around here. I used both green and red bell peppers to try because usually I only like red bell peppers but this recipe really works best with green bell peppers. But other than that, I didn't change a thing. I served it with a greek cucumber/parsley yogurt sauce which I happened to have in the fridge and it went very well with this dish. Lovely!

—Bibi

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Sep 18, 2010

Made these for dinner tonight. Ever since I discovered this recipe on here, I've had a craving for it. Actually, it was a toss-up between this recipe and Tina's Greek stuffed peppers recipe. I hate to say, I wish I would have tried Tina's peppers instead, but I was lazy and thought they were too much work compared to Jeanne's recipe. I guess that's what I get for taking the "easy" route lol! While these weren't "terrible," there is enough I don't like about them to warrant my mediocre review. For one, the filling is VERY dry (I even added half a container of herbed feta to it). My liquid absorbed in half the amount of time suggested (i.e. ~ 8 minutes), but ironically, my rice was still a tad crunchy (?). And the sauce... well, it isn't a sauce at all! I was wondering how chicken broth and tomatoes would reduce to a thickened sauce, but threw all intuition out the window and forged ahead anyways. That was a bad idea.... I'm sad to say, I will not be sending my fiance to work with leftovers (since this yields 6 peppers, I wanted to give my future in-law's the 4 that were left). Oh well! Maybe this will be to your liking, but it wasn't to ours. Thanks anyways, Ms. Gold. :-)

—Chef Mickey (aka Mickey)

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Aug 20, 2009

This was wonderful and easy! I too had to use ground beef... couldn't find lamb. I doubled the mint and used green,orange,and yellow bell peppers. I also topped the peppers with 8oz reduced fat Feta cheese for the last 15 minutes in the oven. A real treat!

—PMerry

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Sep 08, 2009

I used ground beef rather than lamb. I should have doubled the mint and used feta cheese. I also had Greek cucumber sauce. My husband loved it all.

—Diane's Midwest Cooking

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Nutrition

Calories
325 kcal
16%

Carbohydrates
29.7 g
10%

Cholesterol
51 mg
17%

Fat
15.2 g
23%

Fiber
3.6 g
14%

Protein
16.6 g
33%

Sodium
448 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Stuffed Bell Peppers, Greek Style

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 325
** Calories from Fat: 137

% Daily Value *
** Total Fat 15.2g 23 %
** Saturated Fat 5g 25 %
** Cholesterol 51mg 17 %
** Sodium 448mg 18 %
** Potassium 562mg 16 %
** Total Carbohydrates 29.7g 10 %
** Dietary Fiber 3.6g 14 %
** Protein 16.6g 33 %
** Sugars 6g
** Vitamin A 24 %
** Vitamin C 178 %
** Calcium 8 %
** Iron 42 %
** Thiamin 23 %
** Niacin 44 %
** Vitamin B6 26 %
** Magnesium 13 %
** Folate 48 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.