• Greek-Style Stuffed Peppers

    2 votes
    Prep time:
    Cook time:
    Servings: 6 Servings
    by Chef Feiny
    25 recipes


    • 3/4 pound lean ground lamb
    • 1/4 pound lean ground beef
    • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
    • 1 medium zucchini, coarsely grated (about 2 cups)
    • 1 small onion, minced (about 1 cup)
    • 1 egg, lightly beaten
    • 1/2 cup bread crumbs
    • 1/2 teaspoon fresh oregano
    • 1/2 teaspoon salt
    • Freshly ground black pepper
    • 3 bell peppers, (red, orange yellow) halved lengthwise, cores and ribs removed
    • 2 (14 1/2-ounce) cans low-sodium stewed tomatoes, finely chopped
    • 1/3 cup crumbled Feta cheese


    1. Preheat the oven to 350 degrees F.
    2. In a large bowl combine the lamb, beef, spinach, zucchini, onion, egg, bread crumbs, oregano, salt and a few grinds of pepper. Mix until thoroughly combined.
    3. Arrange the pepper halves cut side up in a 9 by 13-inch baking dish and fill each pepper half with the meat mixture.
    4. Pour the tomatoes over the peppers and sprinkle with the feta cheese.
    5. Cover with foil and bake for 30 minutes.
    6. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer.

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    • Jeani Coleman
      Jeani Coleman
      This was really good. It was different than your typical stuffed peppers. I made mine with ground turkey because I don't eat red meat, and it was delish! My husband thought it was beef and thanked me. (He gets tired of poultry and I didn't tell him. ;) I also used fresh spinach because it was what I had and I used cooked brown rice instead of bread crumbs. What makes this recipe so good, I think, is the oregano, stewed tomatoes, and feta (I use Dodoni Greek feta from sheep which is the best feta in my world) Thank you Chef Feiny.

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