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If you like the flavors of Mediterranean cuisine, you’ll want to make this easy stuffed pepper recipe the newest addition to your weeknight dinner rotation. Using sweet bell peppers as the base, they combine ground lamb (or beef if you prefer), with tender pearl (aka Israeli) couscous, feta cheese, fresh herbs, and a splash of lemon juice to create a richly flavored dish that goes from kitchen to table in just 45 minutes.
Notes From the MGC Kitchen
We love to make stuffed peppers because once you master the basic technique, you can switch up the type of meat, seasonings, and accompanying filling ingredients and turn them into a delicious meal inspired by a range of world cuisines. This recipe features a classic combination of flavors inspired by the cuisine of Greece. It’s our favorite stuffed pepper recipe, especially when served with a Greek salad on the side and a glass of rosé.
Featured Ingredients & Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
- SWEET BELL PEPPERS: We recommend using sweet red, yellow, and orange bell peppers for this recipe. While we love green peppers, they are too strongly flavored to pair well with the filling ingredients.
- GROUND LAMB OR BEEF: We use ground lamb for these stuffed peppers because we enjoy the flavor of lamb and think it makes a better partner for feta cheese. If you prefer, ground beef can work too. Ground round that is 85% lean / 15% fat is a good choice.
- CHICKEN BROTH: Chicken broth lends extra flavor to the pearl couscous in the filling as it cooks. We use the low-sodium variety. If you plan to use regular chicken broth, cut back a little on the salt added when sautéing the ground lamb. You can adjust the seasoning to taste when all the ingredients have been combined.
- ROSEMARY: We add a small amount of fresh rosemary to our stuffed pepper filling to give it a subtle, herbaceous flavor. If you opt to use dried rosemary, cut back the quantity by 2/3. Due to their concentrated potency, dried herbs should always be added in smaller quantities than fresh.
- PEARL COUSCOUS: Simmering the pearl couscous in chicken broth along with the meat and other ingredients will release some of its starch, giving the filling mixture a creamy texture. You could substitute orzo if you wanted to, but it will take longer to cook.
- FETA CHEESE: If you can, opt for a block of feta cheese instead of buying it already crumbled. It’s no work at all to crumble it yourself, and depending on the brand, the texture is creamier and the flavor less salty. Any cheese you have left over will stay fresh longer, too.
- MOZZARELLA CHEESE: To add a touch more creaminess, we call for a small amount of finely shredded mozzarella cheese to top the stuffed peppers. You could omit it and add an extra sprinkle of feta on top instead.
How to Make Greek Stuffed Peppers
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
First, pre-bake the pepper halves until they’re tender. While they’re baking, sauté onions and garlic, then brown some lamb.
Add broth, lemon juice, herbs, and couscous, and cook until the couscous soaks up the liquid. Stir in feta.
Blot any liquid from the peppers, stuff them with the lamb mixture, top with mozzarella, and bake until the cheese is melty. Serve them hot and enjoy!
Tips for Success
- USE THE RIGHT BAKING DISH: Choose a baking dish that fits the peppers snugly (ours is 13 x 9) so they don’t lose their shape during cooking.
- DRAIN THE FAT FROM THE MEAT: After cooking the ground lamb or beef, thoroughly drain the fat from the pan. If necessary, use paper towels to blot the remaining fat after draining.
- DRY THE PEPPERS BEFORE FILLING THEM: Pre-baking the peppers will cause them to give off some liquid that pools in their cavities. Use a paper towel to blot them dry before adding your filling.
- BUY FETA CHEESE IN A BLOCK: We recommend buying a block of feta cheese instead of already crumbled feta because it retains more moisture. Consequently, it has a creamier texture when heated and a less salty flavor. Another bonus is that it stays fresh longer.
What To Serve With Greek Stuffed Peppers
As long as you’re enjoying the flavors of Greek-inspired cuisine, why not serve the peppers with a Greek salad? Get our recipe for Greek Salad with Shrimp and omit the shrimp when serving it as a side dish. Other options include steamed spinach or green beans tossed with butter and lemon juice.
If you want to turn this dish into a multi-course meal, start with another classic Greek favorite – egg and lemon soup.
Greek Stuffed Peppers
Ingredients
- 4 sweet bell peppers (red, yellow, or orange), seeded, cored, and halved lengthwise
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1 pound ground lamb, (or beef)
- 1 cup low-sodium chicken broth, plus more if needed
- Juice of 1/2 lemon, about 1-1/2 tablespoons
- 1-1/2 teaspoons chopped fresh rosemary, (or 1/2 teaspoon dried)
- 1-1/2 tablespoons chopped fresh parsley
- 1/2 cup pearl (Israeli) couscous
- 1/2 cup crumbled feta cheese
- 1/2 cup finely shredded mozzarella cheese
Instructions
Pre-bake the peppers:
- Preheat oven to 425°F and coat a baking dish large enough to hold the pepper halves in a single layer with nonstick spray. Arrange the peppers, cut side up, in the prepared dish, and season lightly with salt and pepper.
- Bake them for 8 to 10 minutes, or until tender when pierced with the tip of a knife. Remove the peppers from the oven and set aside while you make the filling. Reduce the temperature to 375°F.
Make the filling:
- While the peppers are baking, heat the olive oil in a large frying pan over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and continue cooking until fragrant, 1 minute longer.
- Add the ground lamb (or beef), 3/4 teaspoon of salt (see recipe notes), and a few grinds of black pepper. Sauté the meat for 5 to 7 minutes, until it is no longer pink, breaking it up with a spoon as it cooks. Drain the fat from the pan and return it to the stove (see recipe notes).
- Stir in the chicken broth, lemon juice, rosemary, parsley, and couscous, and bring the mixture to a simmer. Cover and continue cooking, stirring occasionally, until the couscous has absorbed the liquid, 7 to 10 minutes. Feel free to add a little more broth if needed. Remove from the heat and stir in the crumbled feta cheese.
Stuff and bake the peppers:
- Using a paper towel, blot any liquid that may have accumulated in the pepper cavities after baking. Divide the lamb mixture evenly between them. Top each with a portion of shredded mozzarella and bake for 10 to 12 minutes or until the cheeses have melted. Serve immediately.
Notes
- Use the right baking dish: Choose a baking dish that fits the pepper snugly (ours is 13 x 9) so they don’t lose their shape during cooking.
- Be careful with the salt: If you aren’t using low-sodium chicken broth, reduce the salt when sautéing the meat from 3/4 to 1/2 teaspoon. You can always add more salt once all the other filling ingredients have been added.
- Drain the fat from the meat: After cooking the ground lamb or beef, thoroughly drain the fat from the pan. If necessary, use paper towels to blot the remaining fat after draining.
- Dry the peppers before filling them: Pre-baking the peppers will cause them to give off some liquid that generally pools in their cavities. Use a paper towel to blot them dry before adding your filling.
- Buy feta cheese in a block: We recommend buying a block of feta cheese instead of already crumbled feta because it retains more moisture. Consequently, it has a creamier texture when heated and a less salty flavor. Another bonus is that it stays fresh longer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very good. I added about 1 teaspoon Aleppo pepper and 1/2 teaspoon sumac to the meat mixture and I also used cooked farro instead of couscous as the grain.
Hi Ronald,
Those are really well-thought-out additions/changes to this recipe and I really appreciate you sharing them with us. The Aleppo pepper must have added some mellow heat and the sumac has that citrusy quality that along with the lemon juice, cuts through the richness of the ground lamb. The farro has a little more texture than couscous too – all nice choices. Thanks again.