Greek Stuffed Peppers

Greek Stuffed Peppers

I bought two of the biggest green bell peppers today I have ever seen in my entire life!  The larger was 4½” in diameter!  Moreover, they had the thickest walls  (nearly ½” thick) and were surely the sweetest peppers I’ve ever tasted.  Usually a recipe of filling using 1 lb. of ground beef will make four stuffed peppers.  These two colossal specimens took ALL the filling and they weren’t even particularly overstuffed!

I didn’t have any kind of recipe  for this.  I just decided to take some ground meat, cheese it up with several cheeses (including feta of course), add some typical Greek seasonings and see what resulted.   Glad I did, as these came out GREAT!!  Then, after dinner, I Googled “Greek Stuffed Peppers” and indeed, they do make something similar in Greece, but with rice added to the filling, which I can’t eat on a low-carb diet.  These are only Induction friendly if you omit the red wine.

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4   3-oz. bell peppers, any color (try to select peppers with fairly flat bottoms)

16 oz. ground beef (or ground lamb)

2 oz. onion, chopped fine

1 Roma tomato, chopped

1 T. tomato paste

1/3 c. water

¼ c. red wine (omit if on Induction)

1 large clove garlic, minced

1/8 tsp. cinnamon

¼ tsp. crushed dried oregano

¼ c. parsley, chopped

½ c. feta, rinsed in strainer under cold water

½ c. Monterrey Jack cheese

2 tsp. Parmesan

VARIATION:  Use some dill weed in place of the cinnamon

DIRECTIONS:   Bring a large pot of water to a boil. Cut the tops off peppers and save for some other use.  Remove seed core.  Boil the main pepper bottoms 3-4 minutes to begin to tenderize them a bit, which will greatly shorten overall baking time on this dish.    Remove and drain and place in baking dish.  Preheat the oven to 350º at this point.  Next brown the ground meat in a non-stick skillet.  Add onion, garlic, tomato, tomato paste, wine and water.  Next add the parsley and spices.  Simmer about 10 minutes, stirring, until tomato and onion are fully tender and the liquid is evaporating nicely. Add feta and Jack cheese.  Stir to blend and melt.  Remove from heat.  Stuff the peppers and sprinkle the tops with the Parmesan cheese.  Pop in preheated 350º oven for 30-35 minutes or until pepper shells are tender,  but not overcooked and falling apart.  Serve with a nice Greek salad.

NUTRITIONAL INFO:   Makes 4 stuffed peppers, each contains:

370 calories

23.18 g  fat

8.15 g  carbs, 2.1 g  fiber, 6.05 g  NET CARBS

29 g  protein

720 mg sodium

48 thoughts on “Greek Stuffed Peppers

        1. I totally misread his question. My bad. Taking some medicine for a medical procedure today. Yes, of course cauliflower will work for the rice typically seen in stuffed peppers, Chris and Mike.

    1. So sorry, Mike. Ii totally misread your question today. Taking a medicine preliminary to a medical procedure today and my thinking was totally wonky. Riced cauliflower could certainly be used in lieu of the traditional rice in stuffed peppers. 🙂

  1. Ward Hollesen

    What makes a person think that Brown Rice is healthier then white Rice that just means it still has the shell on not sure there is any food value to it.

    1. Brown is a wee bit more fiber, like that makes it healthy? I don’t eat rice anymore. But there’s no rice in my recipe, Ward. I merely mention that in Greece, these peppers would be eaten with rice, and actually more rice than meat, over there.

  2. Juleee

    I eat rice because its gluten free and I eat brown because its healthier. I make stuffed peppers with brown rice, diced tomatoes and Italian sausage because its already very well seasoned, and a little shredded cheese in it. Usually Parmesan. I bake them in my roasting pan, with them resting on the rack; after poking holes in the bottom to allow the inevitable oil and water to drain out. Not sure how healthy it is but my family does love it and there’s a lot less to buy and put together.

  3. I made these last night and just had it for lunch. I used red bell peppers so they would be a little sweeter and they turned out great! Thanks for the wonderful recipe, this is definitely a keeper. 🙂

    1. I’m delighted you enjoyed them. I like to do them with the red peppers too sometimes. I LOVE stuffed peppers and like to try different fillings all the time.

    1. My husband isn’t a great fan of bell pepper either. But he LOVED the stuffing and liked that a lot. He ate most of his pepper “container”, too, this time. I was surprised! 🙂

    1. The one on the right in the pic was just mind boggling, Jen. Of course, hubby got the monster on the right and I ate the (only slightly smaller) other one. 🙂 I saved out some seeds for next year planting in my little garden, as I want to see if I can grow THIS variety, which is no doubt a hybrid.

  4. Luana

    Stuffed peppers are very common in Greece. They’re stuffed with rice or small amounts of ground meat, but mostly rice. It’s basically homestyle/peasant food, where meat appears in small amounts if at all. With a meat and rice mixture, herbs like dill, parsley and mint add flavor. Cheese is not something stuffed, but served at most meals.

    Frequently large tomatoes are hollowed out and stuffed the same way, and the same is done with zucchini, too.

    1. Thanks for your reply, Luana. Welcome to my website! Yes, I actually have a bulgher/meat filled Greek Stuffed Tomato recipe I found many years ago. But rice isn’t eaten on a low-carb diet. So I have to make do with other stuffing ingredients. And I’ve stuffed zucchini, but not with Greek seasonings before. I’ll have to try that!

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