Stuffed peppers is an easy to prepare dish that will satisfy any appetite. Stuffed peppers is a “hearty” dish and, for me, hearty means is perfect for lunch the next day. As a kid my mom made traditional stuffed peppers with ground meat, rice, tomato sauce. It was a perfect comfort food. However, I really enjoy Greek flavors and so I jazzed up my stuffed pepper recipe to include feta, olives, and mint to make Greek Stuffed Peppers.
I make my Greek Stuffed Peppers with ground turkey or chicken which is a lean protein. Since ground turkey and chicken contains less fat than ground beef, I add a little fresh spinach to add moisture to the dish. The addition of mint and parsley adds a refreshing flavor component to the entree. If you are not a fan of mint you can leave it out but I do encourage you to give it a try. Fresh mint is great for digestion.
Bell peppers are loaded with antioxidants and carotenoids, such as beta carotene. Lutein and zeaxanthin are carotenoids found in red, yellow, and orange bell peppers. These powerful carotenoids help protect the eyes from cataracts and macular degeneration as well as protect against the development of atherosclerosis.
Antioxidants protect the body from free radical damage. Bell Peppers are loaded with antioxidants, including Vitamin C, which supports and enhances the immune system. One cup of bell peppers provides the daily requirements for Vitamin C and Vitamin A! And, at 25 calories per cup, bell peppers are a low calorie food.
I like to use red, yellow, and orange bell peppers for this dish. I also enjoy making this dish with the mini bell peppers. They are sweet and fun to eat. Kids especially love them! You can use large bell peppers or try out the small peppers. Either way, you can’t go wrong! The feta cheese and olives provide a natural saltiness to this dish so you don’t have to add any additional salt. Oregano, mint, and parsley provide the wonderful flavors found in Greek cuisine. You will love these Greek Stuffed Peppers. Enjoy!
Greek Stuffed Peppers
- 2 medium bell peppers tops removed and core and seeds removed
- 1/2 small red onion diced
- 2-3 cloves garlic minced
- 1 pound ground turkey or ground chicken
- 1 cup fresh spinach rinsed and chopped
- 3 ounces feta cheese crumbled
- 1/4 cup kalamata olives pitted
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh mint chopped
- 1 tbsp oregano dried
- salt and pepper to taste
- 2 tbsp Ouzo optional
- 1-2 tbsp olive oil
- Pre-heat the oven to 400 degrees F
- Cut the top off the bell peppers, scrape out the seeds and inner white pith.
- Bring a large pot of water to a boil and place the peppers into the water. Allow to boil for about 8 minutes, until they begin to get tender but not soft. Once they are tender remove from water and stand the peppers upright in a deep baking dish. Set aside.
- In a heated skillet, add olive oil and red onion. Sprinkle with a dash of salt and saute onion until translucent.
- Add the garlic to the pan and saute until the garlic becomes fragrant. Add Ouzo to deglaze the pan. Allow to cook on medium-low heat for a few minutes. *you can use chicken stock in place of Ouzo
- Add ground turkey (or ground chicken) to the skillet and cook until almost all pink has disappeared.
- Combine the olives, mint, parsley, oregano, salt, and pepper to the pan. Once the ingredients are combined add spinach. Cover with a lid and allow the spinach to begin to wilt, slightly. Stir in feta cheese.
- Begin to assemble stuffed peppers by adding the mixture to the peppers. Cover with foil and add to the oven for 30 minutes. Remove foil in the final 5-10 minutes to allow the tops of the peppers to brown.