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Tina's Greek Stuffed Peppers

Tina's Greek Stuffed Peppers

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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1 h servings 639 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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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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Read all reviews 25
  1. 34 Ratings

Most helpful positive review

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...

Most helpful critical review

very good...I needed some yogurt sauce to mellow the flavor of the lamb.

Most helpful
Most positive
Least positive

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.

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 pa...

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...

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...

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 ...

Excellent. Made to recipe, no changes and they were very delicious. Garnished with fresh basil. Light but filling and low in fat, very healthy meal.

Absolutely a keeper! I did sub 4 c. fresh spinach, chopped and cut back a bit on the basil and oregano. Thanks, Tina! (BTW, I preheated the oven to 350 degrees.)

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