Greek-Style Stuffed Peppers

I don’t know how Greek this is but it is a great recipe. I recommend using golden raisin and par boiling your peppers before stuffing and baking. Don’t be afraid to use golden raisins. They plump up and are mildly sweet once cooked. I use them when making wheat bulgur with onions. If you don’t have pine nuts, you might try toasted pecans. Also, I use arborio rice and add some Greek oregano.

I’ve made stuffed peppers dozens of times and thought I’d Change it up. I used ground beef, a quinoa/brown rice combination, and red onion, that’s what I had on hand. I love the pine nuts for the crunch. Such a good recipe, This will be a seasonal regular 🙂

I didn’t have any Feta cheese, raisins or pine nuts in the pantry and didn’t feel like a drive to the store, so these were left out. I did add chopped olives, parmesan cheese, and sage since I think sage and pork go together. This was much better than any stuffed pepper I have ever made with ground beef. This is a winner!

The original recipe was really good. I halved the recipe and added 1 clove garlic when sautee-ing the onion. I also added dill (to taste) and a touch of majoram (could also substitute oregano) to the rice, feta, onions & garlic, tomato puree, etc. mixture and cooked for the ten minutes before stuffing. Thanks for the recipe!

I did make changes: used ground beef, omitted raisins and pine nuts. I made sure to season the beef and (red) onions in the skillet with garlic salt while cooking. I used finely chopped cherry tomatoes, tomato paste and EXTRA white wine to simulate the tomato purée, which gave it alot of flavor. I never enjoyed traditional flavored stuffed peppers, but I will DEFINITELY make this again. It’s delicious!

We made these with ground turkey and they were fabulous! I really loved the feta in these!

This was a big hit at my home. Even my picky eater who doesn’t like feta, raisins, or nuts liked it! It’s so easy to play with the ingredients. Don’t be afraid to replace one thing for another. I’ve made this many times in many ways. I didn’t have pine nuts so I used toasted, slivered almonds. I’ve also used dried cranberries instead of raisins. To kick it up a bit I’ll dice up a Serrano pepper or two and add to the pork and onion while browning. Thank you for a favorite meal.

This recipe was great! I just added all spice to the ground meat and added garlic c to the tomato sauce. Will definitely make it again.

A hit! I added chopped fresh garlic to the meat and onions, but otherwise followed the recipe. A very tasty combination of ingredients. Will make again for sure!

I mere it without raisins and nut the best one ever made all the family love it

This is my go-to stuffed pepper recipe. I also like to add in some chopped kalamata olives for that extra “mediterranean” flavor. Occasionally I will leave out the white wine, but it definitely tastes better with it.

My husband and I absolutely love it! I don’t like sweet stuff in savory dishes, so I substituted raisins for chopped green olives.I topped everything with grated Parmesan and Pecorino Romano cheeses, to make it crusty. I’m glad I used both green and red peppers for this dish, as red peppers cooked A LOT FASTER than green ones. So we ate red peppers and kept greens for lunch the day after, when it went back to oven for another full hour!!! Next time I’ll cook or boil green pepper for a little longer than specified in this recipe.

I honestly don’t know how to cook but I can follow a recipe very well. This is so easy and so delicious that you can not mess it up. I did make a slight change, I used chicken instead of pork/beef and it was really good. My husband love it and will be making them again very soon.

Great recipe. Substituted ground chicken and added garlic and greek oregano. very healthy and tasteful

Excellent dish! I made it vegetarian with garbanzo beans (to keep with the Greek theme). Also added some garlic and oregano to give more flavor. Didn’t have white wine, but chicken stock worked just fine!

The green peppers didn’t cook; at 350 the inside of the stuffing was not even hot after 30 minutes! I would recommend putting a tight fitting lid on a casserole or dutch oven- foil is not enough. Also increasing the temperature and the time.

This was a good recipe. I made several changes to it. My girlfriend is a vegetarian, so I used paneer (Indian cottage cheese) instead of pork. I used red wine is place of dry white wine and that worked well. Instead of using rice I used couscous. I bought a box of plain couscous from the store and cooked it in chicken broth. I also used walnuts instead of pine nuts and it worked well. The stuffing tasted really good with all these changes and the recipe was a super hit at the potluck we went to. I had some left over stuffing which I used to stuff portobello mushrooms, anaheim peppers and cubanelle peppers. Sprinkled some grated pizza cheese on the mushrooms before baking and they tasted better than just regular bell peppers. All in all, this turned out to be a very good experiment. Will definitely make this again.

I knew this would be a great recipe as soon as I read it. I used grass-fed ground beef and basmati brown rice instead. I cooked the rice in some vegie broth that I had made from the pulp left over after juicing carrots and celery. I also added a cloved of minced garlic to the broth. I also used this broth in place of the wine (because I didn’t feel like opening a bottle). I used golden raisins and cooked them with the rice so that they would be nice and plump. I toasted the pine nuts before adding to the mixture and I also added a handful of fresh chopped oregano, margoram, and mint. I had a little bit of leftover homemade marinara sauce so I used that in place of the tomato puree and I also had a bunch of overripe cherry tomatoes from my garden so I chopped those up and added them. I omitted the feta because I didnt have any even though I know that this is an important ingredient for the flavor. I thought the recipe was still delicious even without the feta. I did think about adding some greek olives for the extras salty flavor instead of the feta but maybe next time. I think I will use ground lamb next time too.

Great recipe! I didn’t use raisins (didn’t have them). Still, it turned out tasty. Expensive recipe, though. Pine nuts, feta and peppers all add up.

These are very good! I used quinoa instead of rice because that is what I had on hand. Very tasty, will make again.

Wow! I really don’t normally like stuffed peppers, but my husband does so I decided to give these a try. Yum! I increased the meat to 1 lb., and only used 1 onion. I thought the raisins were going to taste strange, but they really made this dish delicious! I did add a little more rice, maybe a total of 3/4 c. and next time I want to try it with brown rice. Highly recommend this recipe!