Description
Bright, tender, and packed with savory rice and herbs, Macedonian stuffed peppers are a hearty favorite from Greek village kitchens.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 375°F (190°C). Cut off tops of 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 a few minutes until slightly thickened.
- Fill each pepper with the rice mixture, leaving room for rice to expand. Place peppers upright in a baking dish and replace tops.
- Pour remaining crushed tomatoes around peppers with a splash of water or broth. Drizzle with olive oil.
- Cover with foil and bake about 45 minutes, then uncover and bake 15–20 minutes more until peppers are soft and filling is cooked.
Notes
Serve warm with plain Greek yogurt and rustic bread. For vegetarian, skip meat and add extra herbs or grated veggies.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baked
- Cuisine: Greek
Nutrition
- Serving Size: 1 pepper
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 40mg