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–+ servings

Mediterranean Stuffed Peppers

Dive into the irresistible Mediterranean flavors with this stuffed peppers recipe, combining tender bell peppers, ground beef, chickpeas, and aromatic spices baked to perfection.
Print Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 6 peppers
Course: Main Course
Cuisine: Mediterranean
Calories: 275
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the filling
  • 1 tbsp Greek extra virgin olive oil
  • 1 small yellow onion, chopped
  • 0.5 lb ground beef
  • Kosher salt + black pepper to taste
  • 1 tsp ground allspice
  • 2 cloves garlic, minced or 1 tsp garlic powder
  • 1 cup cooked or canned chickpeas, drained and rinsed
  • 1 small bunch fresh parsley, chopped about 1 cup packed, or a mixture of parsley and dill
  • 1 cup white rice, soaked for 20-30 minutes then drained
  • 0.75 tsp hot or sweet paprika
  • 0.25 cup tomato sauce
  • 2.25 cups water
For the peppers
  • 6 bell peppers, any color with tops removed and cored
  • 0.75 cup chicken broth or water

Equipment

  • Medium heavy pot
  • Grill or indoor griddle
  • Baking dish
  • foil

Method
 

Cook the Meat & Chickpeas
  1. Heat 1 tablespoon of olive oil in a medium heavy pot. Sauté the chopped onions until golden. Add the ground beef and cook over medium-high heat, stirring occasionally, until deeply browned. Season with kosher salt, black pepper, ground allspice, and garlic. Stir in the chickpeas and cook briefly.
Prepare the Rice Mixture
  1. To the same pot, add the parsley, pre-soaked rice, paprika, and tomato sauce. Stir to combine and add water. Bring to a high simmer until the liquid reduces by half. Reduce the heat to low, cover, and cook for 20 minutes or until the rice is tender. Taste and adjust seasoning as needed.
Grill the Peppers
  1. Heat a grill or indoor griddle over medium-high heat. Grill the bell peppers for 10–15 minutes until softened and slightly charred, turning as needed.
Assemble and Bake
  1. Preheat the oven to 350°F. Arrange the bell peppers, open-side up, in a baking dish with 3/4 cup chicken broth or water. Fill each pepper with the cooked stuffing mixture. Cover the dish with foil, ensuring it does not touch the peppers, and bake on the middle rack for 20–30 minutes.
Garnish and Serve
  1. Remove the stuffed peppers from the oven and garnish with fresh parsley. Serve Greek-style with tzatziki sauce and a Greek salad for sides.

Nutrition

Calories: 275kcalCarbohydrates: 32gProtein: 15gFat: 11gSaturated Fat: 4gCholesterol: 30mgSodium: 480mgPotassium: 310mgFiber: 4gSugar: 4gVitamin A: 1200IUVitamin C: 110mgCalcium: 40mgIron: 2mg

Notes

These Mediterranean stuffed peppers are perfect for make-ahead meals and freeze well. Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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