Name: Greek Stuffed Peppers
Prep time: 20 min
Cook time: 1 h
Ingredients: 6 large or 8 small bell peppers; 1 large onion, diced; 3 small zucchini, peeled and diced; 3 medium carrots, peeled and diced; 1 cup low-sodium vegetable broth; 3 cups cooked brown rice; 5 tablespoons tomato paste; ¾ cup fresh parsley, chopped; ¾ cup fresh dill, chopped; 1 lemon, juiced; ¼ teaspoon pepper; ½ teaspoon Herbamare or salt

Prep-time: 20 minutes / Cook Time: 1 hour
Serves 3-4
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Whenever I make these stuffed peppers my dinner guests rave about them! It’s such a great way to use up leftover brown rice and it makes such a beautiful addition to any meal. You can also freeze these by slicing the peppers in half and storing them in air tight containers for reheating later on.

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By Veronica Grace, Apr 8, 2013

Ingredients

6 large or 8 small bell peppers
1 large onion, diced
3 small zucchini, peeled and diced
3 medium carrots, peeled and diced
1 cup low-sodium vegetable broth
3 cups cooked brown rice
5 tablespoons tomato paste
¾ cup fresh parsley, chopped
¾ cup fresh dill, chopped
1 lemon, juiced
¼ teaspoon pepper
½ teaspoon Herbamare or salt

Instructions

Preheat oven to 350º F.
Cut around stem of peppers like you would cut a jack-o-lantern top, retaining the top with stem. Remove seeds carefully and wash and dry thoroughly.
Place peppers in an oven safe dish and arrange upright and put tops back on.
Bake at 350º F for 30 minutes.
Meanwhile in a large non stick pan, saute onions, zucchini and carrots in vegetable broth for 5-6 minutes.
Stir in the rice and tomato paste and coat thoroughly.
Add parsley, dill, lemon juice, pepper and Herbamare (or salt) and stir to combine.
When peppers are ready, take out of oven and fill with stuffing.
Place tops back on peppers and bake for an extra 30-40 minutes until the peppers are soft.
Serve with additional wedges of lemon and dill for garnish if desired.

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(5 from 2 votes)

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Jody1 year ago

I bake the empty peppers for the 30 min and then fill and steam them. Returning them to cook when filled takes too long, the peppers were still too firm after baking for the 40 min. Steaming is done in a fraction of the time.

CHARLES R ripplinger2 years ago

There’s a simpler way to Core The Peppers:
1) Simply cut the Top of the Pepper Completely Off (about 1/2″ down).
2) Insert your Fingers and remove the Core, Seeds, & Fiber.

Lily Halliday2 years ago

Very nice. Suitably Mediterranean and well cooked!

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Greek Stuffed Peppers

about the author

Veronica Grace

Veronica Grace is a chef and photographer. She is passionate about teaching people how to make delicious oil-free vegan recipes from scratch. Visit her website to find Grace’s self-published ebooks and keep up to date with her latest recipes, and find her on Instagram and Facebook.

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