Greek Stuffed Peppers
Savor the Mediterranean flavors with Greek Stuffed Peppers loaded with ground lamb, chickpeas, rice, olives, feta cheese, and more.
Servings 8 servings
Calories 432kcal
Ingredients
- 8 bell peppers any color - large
- 1 lb ground lamb or beef
- 15 ounces chickpeas drained and rinsed (1 can)
- 1 cup rice - cooked
- 1 cup diced tomatoes canned - drained
- ½ cup roasted red peppers - chopped
- ½ cup kalamata olives - chopped
- ½ cup feta cheese - crumbled
- ¼ cup red onion - finely diced
- ¼ cup fresh parsley - chopped
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- salt and pepper to taste
- ½ cup mozzarella cheese shredded
additional chopped parsley, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- Cook the ground lamb in a skillet over medium heat until browned. Drain excess fat.
- In a large bowl, combine the cooked meat, chickpeas, rice, tomatoes, red peppers, kalamata olives, feta cheese, red onion, parsley, garlic, oregano, cumin, salt, and pepper.
- Stuff each bell pepper with the meat and rice mixture, pressing down gently to pack the filling.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake in the preheated oven for 35-40 minutes.
- Remove the foil and add the cheese. Return to the oven for 5 minutes just until the cheese has melted.
- Once the peppers are tender and the filling is heated through, remove them from the oven.
- Serve the Greek Stuffed Peppers hot, garnished with additional parsley if desired.
Nutrition
Serving: 1serving | Calories: 432kcal | Carbohydrates: 44g | Protein: 20g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 469mg | Potassium: 667mg | Fiber: 8g | Sugar: 9g | Vitamin C: 163mg | Calcium: 156mg | Iron: 4mg | Net Carbohydrates: 36g