My Big Fat Greek Stuffed Peppers Recipe

Name: My Big Fat Greek Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 bell peppers, halved and seeded; 2 tablespoons olive oil; 1 onion, chopped; 1/2 lb extra lean ground beef; salt; pepper; 1 teaspoon oregano; 1/2 teaspoon basil; 2 large tomatoes, diced; 3 cups brown rice, cooked; 1 cup feta cheese, crumbled

Servings: persons

1
Preheat oven to 400 degrees.
2
Lightly grease a baking sheet and put peppers , cut side down, on the surface. Roast in oven for 20-30 minutes or until tender and the skin begins to brown.
3
While peppers are roasting heat the olive oil over medium-high heat and add onion.
4
Cook onion until translucent, then add beef,crumbling well; add salt and pepper to taste.
5
Drain well and blot with paper towels to reduce fat.
6
Add seasonings to beef mixture; then add tomatoes and rice.
7
Mix well. Add Feta cheese and mix again.
8
In a baking dish, place peppers cut side up this time and fill with meat and cheese mixture.
9
Cook for an additional 5-10 minutes or until heated through.

892

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 bell peppers, halved and seeded, 2 tablespoons olive oil, 1 onion, chopped, 1/2 lb extra lean ground beef, and more.

Yes, My Big Fat Greek Stuffed Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

My Big Fat Greek Stuffed Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions