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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 379.6
  • Total Fat: 22.3 g
  • Cholesterol: 62.5 mg
  • Sodium: 222.8 mg
  • Total Carbs: 27.1 g
  • Dietary Fiber: 2.6 g
  • Protein: 18.3 g

View full nutritional breakdown of Greek Stuffed Peppers calories by ingredient
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Greek Stuffed Peppers

Submitted by: PHILOSOPHER_GRL

Introduction

Colorful, stuffed peppers baked until browned and tender. Colorful, stuffed peppers baked until browned and tender.
Number of Servings: 6

Ingredients

    1 1/2 cups Cooked White Rice
    1 Lb lightly browned ground beef
    6 mdm yellow, orange. or red bell peppers
    2 cloves garlic, minced
    1 mdm onion, sliced small
    3/4 cup tomato sauce (jarred, canned, or homemade)
    1/2 cup water
    2 Tbsp extra virgin olive oil
    1/4 tsp oregano
    1/4 tsp basil
    1/4 tsp thyme

Directions

* Chop lids off bell peppers, deseed, and steam for 10 min.
* Preheat oven at 350*F (171*C)
* Saute garlic and onion in 1 Tbsp of the olive oil until soft.
* Combine garlic, onion, herbs, rice, and ground beef.
* Stuff each pepper leaving a small space for the tomato sauce.
* Spoon tomato sauce into each pepper's center.
* Coat the outside of each pepper with the remaining 1 Tbsp of olive oil.
* Place each pepper in a shallow baking pan and pour in 1/2 cup water.
* Bake for 45 min., pouring more water into pan as water dries up.
* When peppers are extra tender, wrinkled, and slightly browned, they are done! Happy eating!

Number of Servings: 6

Recipe submitted by SparkPeople user PHILOSOPHER_GRL.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    These turned out great! To make easily managed smaller portions, I cut the peppers in half and stuffed the halves. I also substituted rehydrated texturized vegetable protein in place of the beef.
    I will definitely make these again; and am planning on mixing some feta in with the stuffing. - 1/18/09

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  • Very Good
    1 of 1 people found this review helpful
    A yummy sounding variation on an old favorite! I would try ground turkey in place of the beef too. - 1/7/09

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  • Incredible!
    1 of 1 people found this review helpful
    Another great recipe! It´s one of my favorites, and even our son loves them. The tomato sauce on top gives it that extra little zing. To tell you the truth, I never liked stuffed peppers before, but after tasting these, I was totally hooked. Everyone should try this recipe :) - 1/6/09

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  • only needed to steam peppers 5 minutes. Doubles spices & added worcestershire sauce. Will try with brown rice next time for extra nutrition. - 12/9/11

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  • Some variations to save time. Parboil the peppers before stuffing, and use cooked brown rice or barley. Can use Manwich instead of tomato sauce in the meat & rice mixture for flavor & skip the seasonings. Also, top the pepper halves with low-fat slice of Jack cheese. - 9/25/09

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  • This recipe is pretty close to what my Mom made when I was growing up. She added finely minced dill and mint as well [Greek staples] and used ground lamb. Recipe works great with ground beef, turkey, lamb, chicken, or buffalo. - 3/6/09

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  • Sounds like a great recipe to try. I too would use Turkey, as it is on my new diet. Something else that sounded good was something Christinev4 mentioned:
    rehydrated texturized vegetable protein!!
    - 3/4/09

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