Irresistible Greek Stuffed Bell Peppers

Ingredients

• 8bell peppers
• 454 g (1 lb)ground beef
• 397 g (14 oz)chickpeas
• 411 g (14.5 oz)diced tomatoes
• 190 g (1 cup)cooked brown rice
• 80 ml (⅓ cup)parsley
• 240 ml (1 cup)crumbled feta cheese
• 12.5 ml (2.5 tsp)salt
• 12.5 ml (2.5 tsp)garlic powder
• 12.5 ml (2.5 tsp)ground cumin
• 7.5 ml (1.5 tsp)ground coriander
• 7.5 ml (1.5 tsp)dried oregano
• 1.25 ml (¼ tsp)ground cinnamon
• 0.625 ml (⅛ tsp)cayenne pepper
• To tastemint

Instructions

1. 1

   Prepare the peppers

   Heat the oven to 190°C (375°F). Cut the tops off the peppers and remove the seeds.

2. 2

   Brown the beef

   Cook the ground beef in a skillet over medium heat until browned. Stir in the salt, garlic powder, cumin, coriander, oregano, cinnamon and cayenne pepper.

3. 3

   Simmer the filling

   Add the chickpeas and diced tomatoes to the beef mixture and simmer for 10 minutes.

4. 4

   Mix the ingredients

   In a bowl, combine the beef mixture with the cooked brown rice, parsley, feta cheese and mint.

5. 5

   Fill the peppers

   Spoon the mixture generously into each pepper and arrange them upright in a baking dish.

6. 6

   Bake until tender

   Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for a further 15 minutes, until the peppers are tender.

What are Greek stuffed peppers?

Stuffed peppers are a home-style dish found in many Mediterranean cuisines, including Greek cooking, where vegetables are filled with grains, herbs and other savoury ingredients. This version brings together beef, chickpeas and brown rice, with feta and herbs for a tangy, aromatic finish.

The filling is simmered before it goes into the peppers, so the flavours begin to come together on the hob. Baking then softens the peppers and gives the dish time to heat through.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 24g protein, 38g carbs, 12g fat.

The beef and feta provide most of the protein and fat, while the chickpeas, brown rice and peppers contribute carbohydrates and fibre. Balance a pepper with a generous side of salad or other vegetables, especially if you want a lighter-feeling plate.

Building the filling

Beef and spices: Browning the beef before adding the other ingredients gives the filling a savoury base. The cumin, coriander, oregano, cinnamon and cayenne bring warmth without requiring a separate sauce.

Chickpeas and tomatoes: Chickpeas add substance, while diced tomatoes provide moisture for the brief simmer. Use the chickpeas drained if they come packed in liquid.

The rice, herbs and feta

Cooked rice: The recipe uses rice that is already cooked, so it only needs to be combined with the hot filling. Brown rice gives the mixture a pleasantly chewy texture.

Fresh herbs: Parsley and mint brighten the rich beef and feta. The method includes mint, though the ingredient list gives no quantity, so add it to taste.

Preparing the peppers

Cut off each top and remove the seeds and core to make room for the filling. Choose peppers that can stand upright in the baking dish; trim a very small amount from the base only if needed to steady one.

Fill them generously, but avoid packing the mixture down too tightly. This leaves the filling in place while allowing heat to reach the centre.

Getting the bake right

Covered baking: The foil helps the peppers soften during the first 40 minutes. Keep the dish covered for this stage, then uncover it for the final 15 minutes as directed.

Doneness: The peppers should be tender when pierced, and the filling should be hot throughout. If they are not tender after the stated time, continue baking until they are.

Serving the peppers

The peppers contain meat, chickpeas and rice, so they can be served as the centre of a meal. A simple green salad or steamed vegetables make a fresh accompaniment.

Spoon any filling that falls into the dish back around the peppers. Serve with extra parsley or mint if you have some to hand.

Recipe notes & tips

• Use peppers with flat bases so they are less likely to tip over in the dish.
• Drain the chickpeas before adding them if they are tinned.
• Have the brown rice cooked before you start assembling the filling.
• Taste the beef mixture before adding the feta, as feta is already salty.
• Arrange the filled peppers close together to help them stay upright.

Variations

• Use lamb: Swap the ground beef for ground lamb for a richer filling.
• Add olives: Stir in chopped olives with the chickpeas and tomatoes for a briny note.
• Make it vegetarian: Replace the beef with extra chickpeas and cooked rice.
• Change the herbs: Use fresh dill in place of mint for a different herbal flavour.
• Add lemon: Finish the filling with a little lemon juice for extra brightness.

Common mistakes to avoid

• Leaving seeds inside: Remove the seeds and core so the peppers have room for filling.
• Using uncooked rice: The method calls for cooked rice; cook it before mixing it into the filling.
• Skipping the simmer: Simmer the beef, chickpeas and tomatoes for 10 minutes before combining everything.
• Filling peppers that fall over: Choose a snug baking dish and set the peppers upright.
• Uncovering too soon: Keep the foil on for the first 40 minutes, then uncover for the final 15.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat until piping hot throughout, either in the oven covered with foil or in the microwave.

Frequently asked questions