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. Alcohol during Induction will knock your socks of much worse than it would normally. It also halts weight loss until it is all burned off. Alcohol is the easiest fuel to use and our bodies are lazy and take the easy route first. 😉

  1. I’m in love! I have these babies in the oven now, and can’t wait to dig in. I was a little apprehensive about using cinnamon, but went ahead and made the recipe as is published. The filling is so scrumptious. Thank you!!!

    1. Oh, it’s the cinnamon I love in this recipe so much. The Greeks use cinnamon in their Stefado (beef stew), too, and it’s marvelous in stewed beef! Hope you enjoy these as much as we do, Carol. 🙂

  2. Mike

    Love these but made two changes.
    1) I skip the pre-boiling and just pour a small cup of water at the bottom of the pan instead. Evaporates by the time they are done and saves on dishes. Still done in the same time
    2) I chop up the top of the peppers and throw into the mix.

    1. Well it sure won’t be low carb anymore. Those are two very high carb items. But yes, if not a low-carber, that will please your palate. Hemp hearts, kinda nutty tasting like quinoa, is a low-carb option to use in these.

  3. That is an excellent recipe. Just to note: this recipe, even with the red wine, is Wheat Belly-compliant. Avoiding the rice is perfect as rice is a grain and very high-carb.

    1. Welcome, Ron. All low carbers avoid rice (not just those on a Wheat Belly protocol as, like you say, it is very high carbs. This recipe is quite rich without rice, but do-able.

    1. There’s only a couple carbs in that little an amount of wine, so around 1/2 carb less since it serves 4. You get to do the math as I’ll only calculate a recipe 1 time, lest I become like Jacob Marley in Scrooge and become a ghost of my former self, chained to the calculator. 😉

    1. Wonderful, Pat! I love this recipe, too. You can vary the cheeses for a totally different stuffed pepper. Cheddar will also work with Mexican spices subbed in. 🙂

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