Greek stuffed peppers with feta chees

This gemista, or Greek stuffed peppers, is a staple meal in Greek households. Almost every home has its own recipe.

It’s healthy, it’s filling, it’s authentic, it’s amazingly tasty.


  • 750g extra-lean ground beef
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 teaspoon olive oil
  • ½ yellow onion chopped
  • 3 cloves garlic minced
  • ¾ teaspoon ground oregano
  • ½ teaspoon red pepper flakes
  • 1 ¾ cup canned crushed tomatoes
  • 1 ½ cup cooked brown rice
  • ¼ cup sliced kalamata olives
  • 3 tablespoons minced flat-leaf parsley
  • 6 red bell peppers cut in half lengthwise, seeds & membranes removed
  • ¼ cup crumbled feta cheese


Preheat the oven to 350 degrees F.

Heat a large nonstick skillet over medium-high heat. Add the ground beef, salt and pepper, and cook until the ground beef is browned, crumbling with a wooden spoon.

Turn the heat to medium and add the olive oil. Stir in the onions and cook until soft, 4 to 5 minutes. Stir in the garlic, oregano and red pepper flakes, and cook for 1 minute.

Add the crushed tomatoes and brown rice, and simmer the mixture for 5 minutes.

Remove from the heat and stir in the kalamata olives and parsley.

Place the peppers, cut side up, in a large baking dish. Divide the ground beef mixture evenly between the peppers. Pour ½ cup water in the bottom of the baking dish.

Cover tightly with foil and cook until the peppers are tender, about 35 minutes.

Sprinkle 2 teaspoons of feta cheese over each pepper. Bake for an additional 5 minutes.

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