Greek Style Stuffed Peppers
Flavorful bell peppers stuffed with a savory mix of beef, chickpeas, rice, and aromatic herbs, all bathed in a light tomato sauce.
Servings: 6 servings
Equipment
- Large Skillet
- Baking Dish
Ingredients
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)
Instructions
- 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.
Notes
These stuffed peppers can be served with tzatziki, crusty bread, or a Greek village salad. They also store well in the fridge for up to 4 days.