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80% would make again

Greek Stuffed Peppers


for 4 servings

  • 4 large red bell peppers
  • ½ small red onion, minced
  • ½ lb ground beef (225 g), 90% lean
  • 3 oz feta cheese, crumbled
  • 6 kalamata olives, pitted and roughly chopped
  • ¼ cup fresh parsley leaf (10 g), chopped
  • ¼ cup fresh mint leaf (10 g), chopped
  • kosher salt
  • black pepper, freshly ground

Nutrition Info

    Calories 226
    Fat 11g
    Carbs 14g
    Fiber 2g
    Sugar 8g
    Protein 17g

Estimated values based on one serving size.


  1. Preheat the oven to 400°F (205°C).
  2. Cut the tops off of the bell peppers, then scrape out the seeds and white pith. Save the pepper tops and set them aside.
  3. In a medium mixing bowl, combine all the remaining ingredients, season with salt and pepper, and stir together so that everything is thoroughly mixed.
  4. Divide the beef mixture in half and stuff it into the peppers, then place the tops of the peppers back on top.
  5. Transfer the peppers to a baking sheet or oven-safe skillet, then bake in the preheated oven until the meat is cooked through and the peppers are soft and starting to shrivel, 40 to 45 minutes.
  6. Cool for 5 minutes, then serve.
  7. Enjoy!

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