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Stuffed Peppers

Prep Time:

20 Minutes

Cook Time:

55 Minutes

Serves:

6 Servings

Level:

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About the Recipe

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Ingredients

  • Make sure you use organic ingredients as much as possible.

  • Extra virgin olive oil- I used Dr Smood  extra virgin olive oil 

  • Onion- 1 small yellow organic onion is sauteed in extra virgin olive oil to begin making the meat mixture for the stuffing.

  • Ground beef- ½ pound of lean ground beef (you can also use ground turkey or ground chicken). The meat will be fully browned or cooked before using in the stuffing.   REMEMBER—GET YOUR MEAT FROM REGENERATIVE FARMING OR A LOCAL FARMING THAT USES NO ANTIBIOTICS, AND PASTURE RAISES.  Organic if possible.  I use: www.wildpastures.com or www.repprovisions.com.  If you are in the Omaha area try… www.Sonrisefarms.net

  • Spices- 1 teaspoon ground allspice, 1 teaspoon garlic powder (or 2 minced garlic cloves) 1 teaspoon of sweet paprika, kosher salt and black pepper to taste. The spices are used at different times in creating the stuffing or the meat and rice mixture that we use to fill the bell peppers 

  • Chickpeas- 1 cup of already cooked chickpeas (or from can). 

  • The original recipe called for rice.  I would substitute with quinoa- 1 cup of quinoa. Follow cooking direction on the box.

  • Parsley- 1 small bunch fresh parsley, chopped (Or a mixture of chopped fresh parsley and fresh dill)

  • Liquid: Tomato sauce and water- in order for the rice to cook well with the ground meat and chickpeas, you will need some liquid. ½ cup tomato sauce and 1 3/4 cups of water provides that. The tomato sauce adds more of umami and a subtle color to the stuffing mixture, so don't skip it if you can. You can also use ½ cup of diced tomatoes from a can in place of the tomato sauce, if you like. 

  • Bell peppers- 6 large bell peppers, any color you choose. Like I mentioned earlier, you only need to remove the stem and the seeds, leaving the actual peppers pretty much whole. 

  • Broth- A little more liquid is needed to bake the peppers once stuffed. I like to use ¾ cup of broth or water in the baking dish. 

  • As a topping, feel free to add in diced tomatoes.

Preparation

How to Make Stuffed Peppers

Guide for Greek-Style Stuffed Peppers

Cook the Meat and Chickpeas for the Stuffing Mixture

  1. Begin by heating 1 tablespoon of extra virgin olive oil in a pot.

  2. Add chopped onions and cook briefly.

  3. Add ground beef and cook until fully browned.

  4. Season with kosher salt, pepper, and ground allspice.

  5. Add chickpeas and toss briefly to cook.


Add the Quinoa and Remaining Stuffing Ingredients

  1. Add chopped parsley, quinoa, paprika, and tomato sauce.

  2. Pour in 1 3/4 cups of water and bring to a high simmer until the liquid is reduced by half (it should barely cover the quinoa mixture).

  3. Turn the heat to low, cover, and cook for 20 minutes or until the quinoa has absorbed all the moisture and is fully cooked (the quinoa should not be hard or too sticky).


Grill the Bell Peppers

  1. While the quinoa mixture is cooking, prepare 6 large bell peppers by removing the tops and seeds to create pepper shells.

  2. Heat a grill or indoor griddle brushed with a little olive oil to medium-high heat.

  3. Grill the bell peppers, covered, for about 10 minutes, turning frequently until they soften and gain a nice color on all sides.

    • Tip: You can skip grilling the peppers but allow more time for baking to ensure they are tender.


Assemble the Bell Pepper Shells

  1. Use a baking dish large enough to fit the bell peppers standing up.

  2. Pour ¾ cup of broth (or water) into the baking dish.

  3. Place the bell peppers open side up in the dish.


Stuff the Bell Peppers

  1. Fill each pepper with the quinoa mixture. Since the mixture is already cooked, you can fill the peppers all the way up without worrying about expansion.


Enjoy your delicious Greek-style stuffed peppers!


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