For a vegetarian option, substitute the ground pork with an equal amount of cooked lentils or crumbled tofu. Feel free to experiment with different herbs and spices to customize the flavor profile to your liking. A pinch of dried oregano or a dash of smoked paprika can add a wonderful depth of flavor. These stuffed peppers are perfect for making ahead of time! They can be stored in the refrigerator for up to 3 days and are just as delicious (if not more so) the next day.
Greek-Style Stuffed Peppers
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PREP TIME20 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 20 mins
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SERVING8 People
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VIEWS157
Transport yourself to the sun-drenched shores of the Mediterranean with these vibrant stuffed peppers! Bursting with savory pork, sweet raisins, and tangy feta, this dish is a delightful symphony of flavors that's equally delicious served warm or chilled.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate29 g
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Cholesterol54 mg
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Fiber5 g
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Protein15 g
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Saturated Fat9 g
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Sodium595 mg
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Sugar16 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Place green and red bell peppers in a bowl with enough warm water to cover, and soak for 5 minutes.
02
StepHeat the olive oil in a skillet over medium heat. Add the ground pork and chopped onions to the skillet, season with salt and pepper, and cook until the pork is evenly browned. Drain off any excess grease, then stir in the dry white wine and tomato puree. Continue cooking for 10 minutes, allowing the sauce to thicken slightly.
03
StepTransfer the skillet mixture to a large bowl. Gently mix in the feta cheese, cooked white rice, raisins, pine nuts, and chopped fresh parsley until well combined. Carefully stuff each bell pepper with the mixture, packing it in firmly. Arrange the stuffed peppers in a baking dish.
04
StepCover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for another 10 minutes, or until the stuffing is lightly browned and the peppers are tender. Serve hot or cold, as desired.
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RECIPE REVIEWS
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Liliane Gleason
Mar 14, 2025The cold leftovers were even better than the freshly baked peppers!
Magdalen Reilly
Mar 2, 2025I added a little bit of hot sauce to the stuffing for a kick, and it was delicious!
Delbert Brown
Feb 16, 2025I've made these stuffed peppers several times now, and they always turn out perfectly. This is definitely a keeper recipe.
Cyrus Moore
Nov 26, 2024Toasting the pine nuts really made a difference in the flavor. I highly recommend it!
Russell Nitzsche
Oct 30, 2024I made these for a potluck, and they were gone in minutes! Everyone raved about how delicious and unique they were.
Okey Considine
Sep 13, 2024I love that this recipe can be made ahead of time. It's perfect for busy weeknights.
Estrella Dubuque
Jul 12, 2024These stuffed peppers were a huge hit at my dinner party! The flavors were incredible, and they looked so beautiful on the plate.
Araceli Armstrong
Jul 1, 2024The hint of cinnamon in the stuffing was genius! It added such a warm and comforting flavor.
Maia Krajcik
Feb 16, 2024My kids even loved these! That's a win in my book.
Ross King
Jan 5, 2024I substituted the pork with lentils, and they were still amazing! Thank you for the vegetarian option.