Tina's Greek Stuffed Peppers Recipe - Allrecipes.com
Tina's Greek Stuffed Peppers Recipe
  • READY IN 1 hr

Tina's Greek Stuffed Peppers

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 stuffed peppers Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    1 hr

Directions

  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 More Reviews

Most Helpful Positive Review
Oct 19, 2010

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!

 
Most Helpful Critical Review
May 25, 2014

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

 
Oct 27, 2009

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!

 
May 18, 2010

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.

 
Dec 03, 2009

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!

 
Apr 26, 2012

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!

 
Oct 29, 2010

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! :)

 
Aug 20, 2012

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.

 

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Nutrition

  • Calories
  • 639 kcal
  • 32%
  • Carbohydrates
  • 51 g
  • 16%
  • Cholesterol
  • 109 mg
  • 36%
  • Fat
  • 34 g
  • 52%
  • Fiber
  • 8.9 g
  • 36%
  • Protein
  • 36.2 g
  • 72%
  • Sodium
  • 840 mg
  • 34%

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

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