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You just can't beat a healthy meal of stuffed peppers, especially when they are filled with classic Greek flavors! 226 calories and 5 Weight Watchers Freestyle SP
Greek Stuffed Peppers with Feta Cheese Recipe
Both my husband and I grew up eating stuffed peppers - his mum's a classic green pepper version and my mum's a version with sautéed mushrooms and mushroom gravy (magical words for this mushroom lover). And now these Greek Stuffed Peppers have become one of our boys' favorite meals. They're fantastic for weeknight dinners and reheat well for lunches the next day.
Having some sort of stuffed pepper in the recipe box should be a "must" for any home cook. They're easy, healthy (assuming you don't top them with an Everest-sized mound-o-cheese) and always a crowd pleaser. After taking a few bites of these Greek Stuffed Peppers when I first made them, my then-11-year old son said, "You HAVE to make these at least once a week." Definitely high praise!
Whenever I've eaten stuffed peppers in the past, I've never been able to finish an entire pepper, particularly if served alongside a green salad. So, I took an idea straight from the The Skinnytaste Cookbook (if you don't have it in your personal library yet, you need to change that! This is an affiliate link.) and cut the peppers in half lengthwise. Less pepper, less stuffing, less need for elasticized pants after eating.
While I typically use ground turkey for this sort of recipe, I was feeling the need for a dose of iron, so opted for extra-lean ground beef. However, if ground beef really isn't your thing, then feel free to substitute an equal amount of ground turkey. My husband isn't an olive fan, so I just left out the kalamatas from his serving. Just remember that they add a dose of salt, so be sure to season with a dash of extra salt if your taste buds notice the omission of the olives.
To make ahead, cook the ground beef mixture and prepare the peppers in the morning, then just stuff and cook before serving.
Other easy, healthy dinner recipes:
Printable Recipe
Greek Stuffed Peppers with Feta Cheese Recipe
You just can't beat a healthy meal of stuffed peppers, especially when they're filled with classic Greek flavors!
4.80 from 24 votes
Print Pin Rate
Course: Entrees
Cuisine: Greek
Keyword: Clean Eating, Ground Beef, Healthy, Stuffed Peppers
Prep Time: 10 minutes minutes
Cook Time: 55 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Servings: 6 Stuffed Peppers
Calories: 225.9kcal
Author: Dara Michalski | Cookin' Canuck
Ingredients
- ¾ pounds extra-lean ground beef
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 teaspoon olive oil
- ½ yellow onion chopped
- 3 cloves garlic minced
- ¾ teaspoon ground oregano
- ½ teaspoon red pepper flakes
- 1 ¾ cup canned crushed tomatoes
- 1 ½ cup cooked brown rice
- ¼ cup sliced kalamata olives
- 3 tablespoons minced flat-leaf parsley
- 3 red bell peppers cut in half lengthwise, seeds & membranes removed
- ¼ cup crumbled feta cheese
Instructions
Preheat the oven to 350 degrees F.
Heat a large nonstick skillet over medium-high heat. Add the ground beef, salt and pepper, and cook until the ground beef is browned, crumbling with a wooden spoon.
Turn the heat to medium and add the olive oil. Stir in the onions and cook until soft, 4 to 5 minutes. Stir in the garlic, oregano and red pepper flakes, and cook for 1 minute.
Add the crushed tomatoes and brown rice, and simmer the mixture for 5 minutes.
Remove from the heat and stir in the kalamata olives and parsley.
Place the peppers, cut side up, in a large baking dish. Divide the ground beef mixture evenly between the peppers. Pour ½ cup water in the bottom of the baking dish.
Cover tightly with foil and cook until the peppers are tender, about 35 minutes.
Sprinkle 2 teaspoons of feta cheese over each pepper. Bake for an additional 5 minutes. Serve.
Notes
Weight Watchers Points: 6 (Points+), 4 (Old Points)
Nutrition
Serving: 1Stuffed Pepper | Calories: 225.9kcal | Carbohydrates: 23.4g | Protein: 16g | Fat: 7.8g | Saturated Fat: 2.5g | Cholesterol: 36.7mg | Sodium: 492mg | Fiber: 3.7g | Sugar: 6.1g
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.
This post was originally published on October 14, 2015, and has been updated.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
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Reader Interactions
Comments
Deb
Definitely a keeper! I used ground lamb and added basil. My husband and I both loved it. Two thumbs up!Reply
Dara
I adore lamb - I'm sure it made the stuffed peppers taste even better. Thank you for taking the time to comment.
Reply
Nicole
Your website is the most reliable for spot-on recipes every single time! I've made several of your recipes - all which have been hits and this stuffed pepper recipe did not disappoint. This will be my go-to recipe for now on. The only the changes I made was, instead of oregano, I used a greek spice blend I had on hand, and I left out the olives for my husband's sake. Amazing! Thanks for sharing.Reply
Dara
Thank you so much, Nicole! And I'm so glad you both enjoyed the stuffed peppers.
Reply
Bridget Murphy
Delicious peppers! I used half ground chuck and half ground lamb for a truly Greek flavor. This recipe is great cause u can make filling day before and let the flavors develop and then stuff the peppers next evening. Will definitely make thes again, my husband really loved the stuff peppers
.Reply
Stephanie
I made these for the first time last night and they were delicious. They're a really nice change from regular stuffed peppers.Reply
Dara
That's great to hear, Stephanie! We're making a batch here for dinner tonight. 🙂
Reply
Maureen
Hi Dara, I have always made mine similar, wit ground beef , rice, onions and garlic, and sometimes corn if I had leftover corn on the cob. I then topped with Campbell’s tomato soup and sprinkled cheddar cheese on top for last few minutes. Since I strive to eat healthy and can tomatoes and we love Greek anything I am anxious to try your variation. My mouth is watering already!! Maureen the Budget Queen
Reply
Susan
I made these today and they are exceptionally good! Nice update to an old classic. The Mediterranean flavors work so well with the red/yellow peppers. The feta cheese and olives really add so much.I'll make these again. Thanks for the recipe!
Reply
Dara
That's great to hear, Susan! I just made another batch for my family last night - always popular here.
Reply
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