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
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:
Cookin’ Canuck’s One-Pot Whole Wheat Pasta with Chicken & Spinach
Cookin’ Canuck’s Roasted Curry Shrimp & Zucchini Sheet Pan Meal
Aggie’s Kitchen’s Slow Cooker Salsa Verde Pork Tostadas
Mountain Mama Cooks’ Thai Crunch Salad
The Novice Chef’s Caprese Chicken
Greek Stuffed Peppers with Feta Cheese Recipe
- 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
- 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.
This post was originally published on October 14, 2015, and has been updated.
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