Greek Style Stuffed Peppers Recipe

Why You’ll Love This Recipe

These Greek-style stuffed peppers are bursting with flavor and filled with a satisfying, nutrient-packed mixture of ground beef, rice, chickpeas, and fresh herbs. They’re hearty enough to serve as a main dish but also make a delicious side. With the option to prep ahead and freeze leftovers, this recipe is perfect for meal planning and entertaining. The warm spices, vibrant peppers, and a splash of olive oil bring Mediterranean comfort straight to your kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Greek extra virgin olive oil
• 1 small yellow onion, chopped
• 1/2 lb ground beef
• Kosher salt and black pepper, to taste
• 1 teaspoon ground allspice
• 2 garlic cloves, minced (or 1 teaspoon garlic powder)
• 1 cup cooked or canned chickpeas, drained and rinsed
• 1 small bunch fresh parsley, chopped (about 1 cup packed; or a mix of parsley and dill)
• 1 cup white rice, soaked 20–30 minutes then drained
• 3/4 teaspoon hot or sweet paprika
• 1/4 cup tomato sauce
• 2 1/4 cups water
• 6 bell peppers, any color, tops removed and cored
• 3/4 cup chicken broth (or water)

Directions

1. Cook the meat and chickpeas: Heat 1 tablespoon olive oil in a medium heavy pot. Sauté the onion until golden. Add ground beef and cook over medium-high heat, stirring occasionally, until deeply browned. Season with salt, pepper, allspice, and garlic.
2. Stir in chickpeas and cook briefly. Add parsley, soaked and drained rice, paprika, and tomato sauce. Mix well. Pour in water and bring to a high simmer. Let the liquid reduce by half, then reduce heat to low, cover, and cook for 20 minutes or until rice is tender.
3. Grill the peppers: While the rice cooks, grill the bell peppers over medium-high heat for 10–15 minutes, turning as needed until softened and slightly charred. Set aside to cool.
4. Preheat oven to 350°F (175°C).
5. Assemble: Place grilled peppers open-side up in a baking dish with 3/4 cup broth or water. Fill each pepper with the cooked meat and rice mixture.
6. Bake: Cover dish with foil (not touching the peppers). Bake on the center rack for 20–30 minutes.
7. Serve: Garnish with chopped parsley if desired. For a complete Greek meal, serve with tzatziki sauce and a Greek salad.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour 5 minutes

Variations

• Substitute ground beef with ground turkey or chicken.
• Make it vegan by omitting the meat and adding extra chickpeas or lentils.
• Use ground cumin or Italian seasoning instead of allspice.
• Add crumbled feta cheese on top after baking for a tangy finish.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, let the stuffed peppers cool completely, then transfer to freezer-safe containers. Freeze for 1 to 2 months. Thaw overnight in the fridge, then reheat in a 350°F oven, covered, with a splash of broth or water until heated through.

FAQs

Can I make the filling ahead of time?

Yes, the meat and rice filling can be prepared a day in advance and stored in the refrigerator.

Do I need to grill the peppers?

Grilling adds flavor and softens them, but you can skip it if in a rush and go straight to baking.

Can I freeze stuffed peppers?

Yes. Cool them fully, freeze in containers, and reheat as needed.

What if I don’t have allspice?

You can use cumin, cinnamon, or even Italian seasoning as a substitute.

Can I use brown rice instead?

Yes, but increase cooking time and ensure it’s fully cooked before stuffing.

Can I make this without meat?

Absolutely. Use extra chickpeas or a plant-based meat alternative.

What other herbs can I use?

Fresh dill, mint, or basil work great alongside or instead of parsley.

Can I add cheese?

Yes. Crumbled feta is a popular addition added after baking.

How do I know when the peppers are done?

The filling should be hot throughout, and the peppers tender but not collapsing.

What goes well on the side?

Serve with tzatziki, Greek salad, crusty bread, or lemon potatoes.

Conclusion

Greek Style Stuffed Peppers are a delicious, satisfying, and versatile meal that’s perfect for any day of the week. With flavorful meat, hearty chickpeas, fragrant herbs, and tender bell peppers, they bring the essence of Mediterranean comfort to your plate. Make them ahead, freeze for later, or serve fresh with your favorite Greek sides for a dish that’s both impressive and easy to love.

Print