Greek-Style Stuffed Peppers with Shredded Beef and Rice

These stuffed peppers are a delicious way to repurpose your leftover Greek-style chuck roast. The beef is already tender and full of flavor from balsamic vinegar, oregano, and garlic — mix it with rice, herbs, and tomato sauce, then bake until the peppers are soft and slightly caramelized. A perfect make-ahead meal that reheats beautifully all week.

📝 Ingredients

• 2 cups cooked shredded chuck roast (from the balsamic-oregano roast)
• 1 1/2 cups cooked rice (white or brown)
• 1 small onion, finely chopped
• 3 cloves garlic, grated
• 1 1/2 cups tomato sauce or crushed tomatoes
• 2 tablespoons olive oil
• 1 teaspoon dried Greek oregano
• 1/4 cup chopped fresh parsley or dill
• Salt and freshly ground black pepper, to taste
• Optional: pinch of crushed red pepper flakes
• 6 bell peppers (any color), tops and seeds removed
• Olive oil, for brushing
• 1/2 cup water or broth for the baking dish
• Extra tomato sauce for drizzling
• Crumbled feta or grated Kasseri cheese (optional)

👨‍🍳 Instructions

1. 1Preheat the oven to 375°F (190°C). Lightly oil a baking dish large enough to hold the peppers upright.
2. 2In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft and golden, about 5 minutes. Add the grated garlic and cook 30 seconds until fragrant. Stir in the tomato sauce, oregano, salt, pepper, and red pepper flakes if using. Simmer 5 minutes.
3. 3In a large mixing bowl, combine the shredded beef, cooked rice, the warm tomato mixture, and chopped parsley. Taste and adjust seasoning. The filling should be juicy but not runny.
4. 4Arrange the prepared peppers in the baking dish. Fill each one almost to the top with the beef and rice mixture. Spoon a little extra tomato sauce over each stuffed pepper and drizzle lightly with olive oil.
5. 5Pour ½ cup of water or broth into the bottom of the dish. Cover loosely with foil.
6. 6Bake for 30 minutes covered, then uncover and bake another 10–15 minutes until the peppers are tender and slightly browned on top.
7. 7Sprinkle with crumbled feta or grated Kasseri before serving if desired.