We love a trip to the local Greek restaurant as much as anyone else, but there’s something so satisfying about whipping up Greek dishes in the comfort of your own kitchen. This recipe for Greek stuffed peppers will satisfy at dinnertime and will wow guests. It’s easy as can be to make, but the dramatic presentation belies the simplicity of this stuffed peppers recipe’s preparation (which is always a bonus.) It’s a great way to add in more vegetables to your family’s diet—with tasty bell peppers, flavorful zucchini, and a fragrant blend of spices, this recipe will entice even the pickiest of eaters. You don’t have to be on the Mediterranean coast to appreciate the deliciousness of stuffed peppers. However, this recipe is so good that we think its bright blend of flavors can transport your taste buds to a land of rocky cliffs and salty ocean air with each bite. Add a few tomatoes, olives, a bit of feta, and couscous, and you are practically standing in the sand, feeling the sea wash over your ankles. (Time for a beach trip, anyone?) Branch out from the weeknight spaghetti, lasagna, and grilled burgers, and try this Greek-inspired stuffed peppers dish on your table tonight. Don’t be surprised, though, when it becomes your go-to weeknight dinner. It’s that good.
4 bell peppers, various colors
1 tablespoon olive oil
1 pound ground chuck
3/4 cup chopped red onion
3/4 cup chopped zucchini
1 teaspoon chopped garlic
1 teaspoon oregano
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (15 oz.) can diced tomatoes, drained
1/2 cup chopped kalamata olives
3/4 ounces crumbled feta
2 cups cooked couscous
3 tablespoons chopped mint, divided
How to Make It
Preheat oven to 400°.
Cut peppers in half from the stem down and remove seeds. Place in a large microwave safe bowl with 1/3 cup of water, cover with plastic wrap and microwave on HIGH for 4 ½ minutes or until peppers slightly soften. Uncover and set aside.
Heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking up pieces for 6 minutes or until browned. Drain. Return meat to the pan. Add onions, zucchini, garlic, oregano, salt and pepper and cook, stirring occasionally until vegetables are tender, about 6 minutes. Remove from heat. Stir in tomatoes, olives, feta, couscous, and 2 Tbsp. chopped mint. Spoon evenly into peppers (about 3/4 cup each) placed cut side up in a 9 x 13-inch baking dish. Bake for 15 minutes or until peppers are tender. Garnish with remaining mint.