Tina's Greek Stuffed Peppers I took my some of my favorite Greek ingredients to make these delicious stuffed bell peppers. The ground lamb can be replaced with ground beef or turkey if you wish.

prep: 30 mins cook: 30 mins total: 1 hr Servings: 6 Yield: 6 stuffed peppers


  • ½ pound orzo pasta
  • olive oil
  • 1 yellow onion, chopped
  • 2 large cloves garlic, chopped
  • 1 ½ pounds ground lamb
  • 4 ½ teaspoons dried oregano
  • 1 tablespoon dried basil
  • salt and pepper to taste
  • 1 (16 ounce) package frozen chopped spinach, thawed and drained
  • 2 tomatoes, diced
  • 1 (6 ounce) can tomato paste
  • 8 ounces crumbled feta cheese
  • 6 large green or red bell peppers – tops removed and seeded
  • olive oil


    Step 1

    Bring a pot of lightly salted water to a boil over high heat. Cook the orzo in the boiling water uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

    Step 2

    Heat 2 tablespoons olive oil in a large skillet over medium high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 1 minute. Crumble the ground lamb into the mixture; season with the oregano, basil, and salt and pepper. Continue cooking until the lamb is completely browned, 7 to 10 minutes. Remove from heat. Stir the orzo, spinach, tomatoes, tomato paste, and feta cheese into the lamb mixture until evenly incorporated.

    Step 3

    Preheat oven to 400 degrees F (200 degrees C).

    Step 4

    Evenly rub the outside of the bell peppers and the tops with 2 tablespoons olive oil. Season with salt and pepper. Arrange in a baking dish large enough to accommodate all of them standing upright. Fill the peppers with the lamb mixture and replace the tops.

    Step 5

    Bake in the preheated oven until the peppers begin to brown, 30 to 40 minutes.

Nutrition Facts

Per Serving: 639 calories; protein 36.2g; carbohydrates 51g; fat 34g; cholesterol 109.5mg; sodium 775mg.


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