Recipe by Tina G.
"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."
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yellow onion, chopped
2 large cloves
1 1/2 pounds
4 1/2 teaspoons
salt and pepper to taste
1 (16 ounce) package
frozen chopped spinach, thawed and drained
1 (6 ounce) can
crumbled feta cheese
green or red bell peppers - tops removed and seeded
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 feta on his salads everyday, he has developed a preference for goat cheese and didn't care for the feta. I prefer feta and think most people do, so I won't deduct a star for that! I absolutely LOVED this so I overruled and gave it 5 stars. Also, I normally don't eat lamb because I didn't think I liked it, but I DID use it in this and it was awesome! Don't automatically substitute beef if you're not familiar with lamb! Try it in this recipe, the flavors go great together!
very good...I needed some yogurt sauce to mellow the flavor of the lamb.
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 oregano. But, if you are looking for a delicious all-in-one dinner, this is it. I also had a salad on the side, and it was way too much food... the pepper is all you need!
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.
Very good recipe. I was looking for something to use up the last of my orzo and I love stuffed peppers so this one really caught my eye. I added about 1/2 C pine nuts and just a sprinkle of parmesan on top. I also cut my peppers in half (stem to base) for smaller portions. I prefer my peppers a little softer than these came out so next time I will bake them for 1 hr. Thanks for the recipe!
Delicious filling. I took some suggestions and added pine nuts. Also, instead of two chopped tomatoes, I used a can of diced tomatoes and I think it could still use some more sauce. I added some dried mint and a dash of cinnamon for more Greek flair. This does make a ridiculous amount of filling, unless your peppers are gigantic, you can fill a 1 1/2 quart casserole easily to cook alongside. I've made this with lamb and beef, lamb is tastier but the beef is pretty good too!
These were good, I'm sure I threw the flavor off a little because my budget just can't afford for lamb so I replaced it with ground turkey. I had tones of extra filling and found that we highly preferred it in the peppers. The peppers added a extra layer of flavor. I agree these are quite filling and good! Thanks for the recipe! :)
Tina is a genius! These are so delicious. I used .5 pounds lamb with 1 pound ground beef (will either use all beef next time or still maintain the same ratio as I don't love lamb), and half an onion based on personal preference. To circumvent what everyone was saying about the undercooked pepper, I blanched them for 2 minutes each in boiling water then threw them into ice water immediately. After filling and baking, there was still some crunch left to the peppers but they were cooked perfectly. Otherwise, followed the recipe to the T and thought these were amazing. Also, this recipe makes a perfect amount of stuffing. Most recipes that require stuffing - you're always worried that there isn't enough stuffing, but this made enough to fill 6 green peppers (I always get them from Whole Foods - they have the most gorgeous, giant green peppers), and leave some loose for extra nibbling and round out that meal for the hubby. Most of the time I have to bump up a 6 serving meal to make 6 true servings for us, but this one is dead on.
* Percent Daily Values are based on a 2,000 calorie diet.
Tina's Greek Stuffed Peppers
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 639
** Calories from Fat: 306
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