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Greek Stuffed Peppers

March 14, 2012

Traditional stuffed peppers use rice and tend to have a bit of an Italian flare in our household.  But I got this marvelous BRICK of feta from Sam’s Club on my last trip and I decided to adapt my recipe to be a little more Greek in nature.  The switch to quinoa made for a filling, protein packed dinner.


  • 3-4 large bell peppers
  • 1 pound lean ground beef
  • 1/2 cup raw quinoa
  • 1 cup water (for the quinoa)
  • 1 14 ounce can of diced tomatoes
  • 3 ounces feta cheese, crumbled
  • 1 teaspoon Greek seasoning
  • 2 teaspoons oregano
  • 1/2 tsp kosher salt


  1. Preheat oven to 350 degrees.
  2. Cook the quinoa according to package directions.
  3. Brown the ground beef.  Drain, rinse, and add to a medium mixing bowl.
  4. Core the peppers.
  5. Set a large pot of water to boil and submerge the peppers.  Boil for approximately 3 minutes, then remove and set aside to cool.
  6. Drain the can of tomatoes, reserving the liquid.  Add the tomatoes to the bowl with the beef.
  7. Add the quinoa when it’s done.
  8. Add the spices and the feta.  Stir until all is well incorporated.
  9. Stuff the peppers with the meat filling.  Set into a 9×9 baking dish (spray with cooking spray first).
  10. Pour the reserved tomato juice over the top of the peppers.
  11. Bake for 30 minutes.

Printable version.

One Comment leave one →
  1. Carrie permalink
    March 15, 2012 11:45 am

    What a tasty recipe! I love how you added quinoa rice to the mix! I thought you might be interested in checking out our Simply Delicious Meals page at which has a variety of recipes that would make use of the feta. The Rosemary Salmon with Greek Style Salsa is one of my favorites. Thanks for sharing your recipe AND for shopping at Sam’s Club! – Carrie from Sam’s Club

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