Greek-Style Stuffed Peppers

lone pepper

Last week, I checked out the cookbook The Food You Crave, by Ellie Krieger at the library and was pleasantly surprised at how many recipes I bookmarked.  I guess there are LOTS of foods that I crave. HAHA GO FIGURE!

This Greek Style Stuffed Pepper recipe was the first of many recipes I’ll be trying soon and I was pretty impressed with the results.  Thinking about all of the vegetables I put into one meal was totally awesome.  My meat and potatoes loving husband really loved the results too and so did my baby!

Next time I might add a little bit of feta in the filling because I am such a sucker for feta!  I will probably add a little bit of red pepper cuz I dig on spice!  I did add some chopped parsley because it was sitting around in my fridge waiting to be used.  Maybe I will knock it up with some chopped garlic too.  I have a feeling that this recipe could be improvised in many ways…  Here I am brainstorming….

Here I am mixing the filling:

making the stuffing

A peak at pepper assembly:


About to put them in the oven:

into the oven

Dinner- Served with a salad:

stuffed pepper dinner

Soo filling– that I didn’t end up eating bread!

dinner last night

Coop would like to share his first bite of the filling for you.  “See guys, I’m eating it!”

And YES! I loved it.  I ate the filling of TWO peppers last night!

Greek Style Stuffed Peppers

(recipe Ellie Krieger)

  • 1 pound lean ground beef
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 medium zucchini, coarsely grated (about 2 cups)
  • 1 small onion, minced (about 1 cup)
  • 1/2 cup bulgur
  • 1 egg, lightly beaten
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 3 red bell peppers, halved lengthwise, cores and ribs removed (I used 4)
  • 2 (14 1/2-ounce) cans low-sodium stewed tomatoes, finely chopped
  • 1/3 cup crumbled feta cheese


Preheat the oven to 350 degrees F.

In a large bowl combine the beef, spinach, zucchini, onion, bulghur, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined.

Arrange the pepper halves cut side up in a 9 by 13-inch baking dish and fill each pepper half with the meat mixture. Pour the tomatoes over the peppers and sprinkle with the feta cheese. Cover with foil and bake for 30 minutes. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer.

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