Healthy, Mediterranean-style stuffed peppers. The secret is in the rice stuffing with perfectly spiced lean ground beef, chickpeas, and fresh parsley. You can even use ground turkey or chicken instead, if you like. These stuffed peppers can be prepared ahead. Be sure to look through the tutorial and watch the video!
- Private Reserve Greek extra virgin olive oil
- 1 small yellow onion, chopped
- 1/2 lb ground beef
- salt + pepper
- 1/2 tsp allspice
- 1/2 tsp garlic powder
- 1 cup cooked or canned chickpeas
- 1/2 cup chopped parsley, more for garnish
- 1 cup short grain rice, soaked in water for 15 minutes, then drained
- 1/2 tsp hot or sweet paprika
- 3 tbsp tomato sauce
- 2 1/4 cup water
- 6 bell peppers, any colors, tops removed, cored
- 3/4 cup chicken broth (or water)
- In a medium heavy pot, heat 1 tbsp of oil. Saute the chopped onions until golden. Now add the meat and cook on medium-high heat, stirring occasionally, until deeply browned. Season with salt, pepper, allspice and garlic powder. Stir in the chickpeas and cook briefly.
- To the same pot, now add the parsley, rice, paprika and tomato sauce; stir to combine. Add the water and bring to a high simmer until liquid has reduced by one half.
- Turn the heat to low. Cover and cook for 15-20 minutes or until the rice is fully cooked and no longer hard nor too chewy.
- While the rice is cooking, heat a gas grill to medium-high. Grill the bell peppers for 10-15 minutes, covered. Be sure to turn the peppers occasionally so that all sides get charred. Remove from the grill and let cool briefly.
- Preheat the oven to 350 degrees F.
- Assemble the bell peppers, open-side up, in a baking dish filled with 3/4 cup broth or water. Spoon in the cooked rice mixture to stuff each of the peppers to the very top.
- Cover the baking dish tightly with foil and place it in the 350 degree F heated oven. Bake for 20-30 minutes.
- Remove from the oven and garnish with parsley, if you like. Serve immediately with your favorite salad and a side of Greek yogurt.
- Pro-Tip: If you’re looking for an even healthier option, substitute the lean ground beef for ground turkey or chicken.
- Cook’s Tip to Prepare ahead: you can follow the recipe up to step # 3 to prepare the rice. And you can also prepare the peppers. Store each separately in tight lid containers in the fridge. OR, follow the recipe up to step #6 assembling the stuffed peppers in a baking dish. However, do not add liquid. Instead, cover tightly and store in fridge. When ready, bring to room temperature, add liquid and bake at 350 F as instructed.
- Cook’s Tip for Freezing Leftovers:First, be sure to cool the stuffed peppers completely. From here, you can portion and store them in tight-lid glass containers and freeze for 1 to 2 months. Thaw in fridge overnight, and warm up in medium-heated oven (it helps to add a little bit of liquid to your baking dish, and cover the peppers before placing in oven.)
- Recommended for this recipe Our Private Reserve Extra Virgin Olive oil. And from our all-natural spice collection, Allspice and Sweet Spanish Paprika.
- Visit The Mediterranean Dish store here.
Keywords: stuffed peppers, stuffed pepper recipe