Name: Greek Style Stuffed Peppers
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1 tablespoon Greek extra virgin olive oil; 1 small yellow onion, chopped; 0.5 lb ground beef; to taste kosher salt; to taste black pepper; 1 teaspoon ground allspice; 2 cloves garlic, minced (or 1 teaspoon garlic powder); 1 cup cooked or canned chickpeas, drained and rinsed; 1 small bunch fresh parsley, chopped; 1 cup white rice, soaked in water for 20 to 30 minutes, then drained; 0.75 teaspoon hot or sweet paprika; 0.25 cup tomato sauce; 2.25 cups water; 6 bell peppers, any colors, tops removed and cored; 0.75 cup chicken broth (or water)

Jump to Recipe

If you’re looking for a flavorful, vibrant dinner that practically bursts with Mediterranean sunshine, Greek Style Stuffed Peppers are about to become your new weeknight favorite! Imagine juicy, tender bell peppers stuffed with a savory mix of beef, chickpeas, rice, and aromatic herbs, all bathed in a light tomato sauce. This dish is as colorful and inviting as dinner can get. In Greece, prized recipes like this are known to bring families together, with everyone reaching for a second (or third!) helping. I was inspired to create this recipe after a trip to a bustling Greek taverna that confirmed what we all suspect: the way to a happy table is through hearty, home-cooked meals. If you’ve loved my Mediterranean Baked Chicken or Lemon Orzo Soup, you’re in for a treat with these easy, crowd-pleasing stuffed peppers. Let’s roll up our sleeves, share a few stories, and get cooking—this meal deserves a spot at your table!

What is Greek Style Stuffed Peppers?

Ever wonder how bell peppers managed to earn a spot at the center of Greek family feasts? Greek Style Stuffed Peppers—or Gemista, as you might hear in a cozy seaside café—take the humble pepper and transform it into a vessel for joy. Why “Greek style?” Maybe it’s the drizzle of silky olive oil, or the fresh burst of parsley, or perhaps the playful way these peppers greet you at the table, almost grinning atop their saucy beds. And as my Yia Yia always said, “The way to a man’s heart is through his stomach”—even if he’s just come for one pepper, he’ll stick around for two! Give this recipe a try and see why laughter and full plates are the Greek way.

Why You’ll Love This

What’s not to love about a meal where every ingredient sings? The main highlight of Greek Style Stuffed Peppers is that irresistible, aromatic filling—a satisfying combination of ground beef, nutty chickpeas, tender rice, and soulful Mediterranean spices—all cozied up inside sweet bell peppers. Making these at home is not only wallet-friendly, but you’ll also skip the takeout guilt (and those mystery ingredients). Top each pepper with a sprinkle of fresh parsley or a drizzle of extra virgin olive oil, and you get layers of flavor with every bite. If you’ve enjoyed my Spinach Feta Pie or crave homemade comfort that rivals the best local restaurants, this easy recipe will tempt you back into the kitchen. Let’s dive in and discover just how simple—and delicious—it is to make!

How to Make

Quick Overview

Greek Style Stuffed Peppers are the answer to hectic nights when you want something cozy, flavorful, and nourishing—but don’t want to spend hours in the kitchen. With just 20 minutes of prep and under 60 minutes total, you’ll have meaty, aromatic peppers with perfectly fluffy rice and a sunshine-bright tomato sauce. They’re as delicious straight from the oven as they are reheated for lunch the next day. What really sets this dish apart is its wholesome simplicity. You’ll love how the rice soaks up all those savory juices while the chickpeas add a delightful, hearty texture. Let’s gather some Mediterranean pantry staples and get going!

Ingredients

Greek extra virgin olive oil
1 small yellow onion, chopped
1/2 lb ground beef
Kosher salt, to taste
Black pepper, to taste
1 teaspoon ground allspice
2 garlic cloves, minced (or 1 teaspoon garlic powder)
1 cup cooked or canned chickpeas, drained and rinsed
1 small bunch fresh parsley, chopped
1 cup white rice, soaked in water for 20 to 30 minutes, then drained
3/4 teaspoon hot or sweet paprika
1/4 cup tomato sauce
2 1/4 cups water
6 bell peppers, any colors, tops removed and cored
3/4 cup chicken broth (or water)

Step-by-Step

Preheat your oven to 375°F (190°C). Prepare a large baking dish that can fit all your peppers snugly.
Heat a generous drizzle of Greek extra virgin olive oil in a large skillet over medium heat. Add the chopped onion. Sauté for about 2 minutes, until softened and fragrant.
Add ground beef to the skillet. Use a spoon to break up the meat as it browns. Season with kosher salt, black pepper, and allspice. Cook for 4 to 5 minutes, until no pink remains.
Stir in the minced garlic (or garlic powder). Cook for 1 minute, then add the chickpeas, half the chopped parsley, drained rice, and paprika. Cook for another 2 minutes, letting all the flavors mingle.
Add tomato sauce and 2 1/4 cups water directly to the skillet. Bring to a simmer. Taste and adjust seasoning if needed. Let the mixture simmer for 10 to 12 minutes, until the rice is about halfway cooked and liquid is partially absorbed. Remove from heat.
Arrange the cored bell peppers standing upright in the baking dish. Spoon the beef and rice mixture evenly into each pepper, filling them almost to the top. Reserve any leftover filling to scatter around the peppers in the baking dish.
Pour chicken broth (or water) into the bottom of the dish, around the peppers. This will steam them gently and keep everything moist as it bakes.
Cover the dish tightly with foil. Bake for 35 minutes. Then, uncover and bake for another 10 to 15 minutes, until the peppers are tender and the tops are lightly golden.
Scatter remaining parsley over the cooked peppers. Let them cool slightly before serving, to allow the flavors to develop.

What to Serve Greek Style Stuffed Peppers With

These hearty stuffed peppers shine as a main dish but pair beautifully with Mediterranean sides. Try a cool cucumber yogurt salad (tzatziki), crusty bread or pita, or a Greek village salad with feta, tomatoes, and olives. For an even more filling spread, serve alongside lemon roasted potatoes or fluffy orzo. Round out the meal with a glass of chilled white wine or sparkling water with a squeeze of lemon for a truly festive touch!

Top Tips for Perfecting

Short on time? Use canned chickpeas and pre-cooked rice to speed up prep.
Swap ground beef for ground lamb, turkey, or even a plant-based alternative for a new twist.
Love spice? Try hot paprika or a pinch of crushed red pepper for extra heat.
Don’t skip the resting time—allow the peppers to cool slightly once out of the oven so the filling isn’t too loose.
If you like your peppers very tender, bake them an extra 5 to 10 minutes uncovered.
For a low-carb variation, swap out the rice for cauliflower rice.

Storing and Reheating Tips

Leftover Greek Style Stuffed Peppers store beautifully! Place cooled peppers in an airtight container and refrigerate for up to 4 days. To reheat, place them in a baking dish, cover with foil, and warm in a 350°F (175°C) oven for 15 to 20 minutes, or until hot throughout. For a quick option, microwave on medium heat in 1-minute intervals until heated through. These peppers also freeze well—wrap tightly, freeze for up to 2 months, and reheat from frozen at a low oven temperature. Add a splash of broth or tomato sauce to keep them from drying out.

FAQs

Can I make Greek Style Stuffed Peppers vegetarian?
Absolutely! Simply leave out the ground beef and add extra chickpeas, diced vegetables, or swap in your favorite meat substitute.

Can I use brown rice or other grains in this recipe?
Yes, you can use brown rice, quinoa, or farro. Just adjust the pre-cooking time and liquids as whole grains often need more time and a little extra broth.

Do I need to pre-cook the peppers before stuffing?
No—baking them with the filling keeps everything simple and allows the flavors to meld perfectly. However, if you like softer peppers, you can parboil them for a few minutes first.

Is this dish freezer-friendly?
Definitely! Store cooled stuffed peppers in freezer-safe containers for up to 2 months. Thaw overnight before reheating for best results.

What other fillings can I try?
Mix things up with feta cheese, pine nuts, or raisins for a unique twist. You can even make a seafood version with cooked shrimp or salmon.

Conclusion

Greek Style Stuffed Peppers are a celebration of fresh, wholesome ingredients, vibrant flavors, and Mediterranean charm—all wrapped up in a meal that’s easy enough for weeknights but impressive enough for guests. Whether you keep things classic or try out your own creative twists, these peppers promise to bring warmth and joy to your table. With helpful tips, flexible ingredient options, and a straightforward cooking method, you’ll master this recipe in no time. Gather your loved ones, serve up these beautiful stuffed peppers, and let every bite remind you why home-cooked meals are always worth it. Don’t forget to check out other Mediterranean-inspired recipes on the blog for more culinary inspiration!