Macedonian Stuffed Peppers: A Greek Village Classic

Bright, tender, and packed with savory rice and herbs, stuffed peppers are a favorite across Greek villages — and the Macedonian version is a delicious regional twist. Filled with a simple blend of rice, ground meat, and fresh herbs, these peppers are baked until soft and served with a spoonful of yogurt or crusty bread.

This guide shows you how to make authentic Macedonian-style stuffed peppers, just like you’d find in a Greek village kitchen.

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What Makes Macedonian Stuffed Peppers Different?

Unlike some Greek stuffed vegetables (gemista) that include zucchini or tomatoes, Macedonian peppers focus on big, sweet peppers filled with herbed rice and sometimes minced meat for extra flavor. They’re hearty, rustic, and often cooked in a rich tomato sauce for extra depth.

Ingredients

6 large bell peppers (green, red, or yellow)
1 lb ground beef or lamb (optional for vegetarian)
1 cup medium-grain rice
1 onion, finely chopped
2–3 green onions, sliced
1/4 cup chopped fresh parsley or dill
1 can crushed tomatoes
1/4 cup olive oil
Salt and pepper

How to Prepare Macedonian Stuffed Peppers

Preheat the oven to 375°F (190°C). Cut off the tops of the peppers and remove seeds and membranes. Set aside tops to use as lids.

In a skillet, heat olive oil and sauté onion until soft. Add ground meat if using and cook until browned. Stir in rice, green onions, parsley, salt, and pepper. Add half the crushed tomatoes and cook for a few minutes until slightly thickened.

Fill each pepper with the rice mixture, leaving some room for the rice to expand. Place peppers upright in a baking dish and replace tops.

Pour remaining crushed tomatoes around the peppers with a splash of water or broth. Drizzle with olive oil.

Cover with foil and bake for about 45 minutes, then uncover and bake 15–20 minutes more until peppers are soft and filling is fully cooked.

Tips for Perfect Stuffed Peppers

Do not overfill peppers — the rice expands as it cooks
Use sweet bell peppers for the best flavor
For a vegetarian version, skip the meat and add extra herbs or grated veggies

Serving Suggestions

Serve warm with a dollop of plain Greek yogurt and slices of rustic bread to mop up the sauce. A side salad of cucumber and feta completes the meal.

Pair with other Regional Greek Recipes or add to your Ultimate Traditional Greek Recipes Collection.

FAQs

Can I make stuffed peppers ahead?
Yes — prepare and fill peppers, cover and refrigerate up to a day ahead. Bake just before serving.

Can I freeze them?
Fully cooked stuffed peppers freeze well. Cool, wrap tightly, and freeze for up to two months.

Can I use other vegetables?
Absolutely. The same filling works well with tomatoes, zucchini, or eggplant.