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GREEK STUFFED PEPPERS

A Greek inspired filling for a retro favourite meal. Just add the feta on top for extra Opa!
Course Main Course
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 4

Ingredients

  • 4-6 medium to large sized peppers
  • 2 lemons
  • 3-4 tbsp olive oil
  • 1 small onion , diced
  • 3 garlic cloves , minced
  • 1/2 - 1 tsp cayenne (to your liking)
  • 2 tsp dried oregano or 2 tbsp fresh, (but then add with the thyme and parsley)
  • 1 cup of zucchini , small diced
  • 1 cup roma tomato , seeded and small diced
  • 1 pound of ground chicken (you can substitute ground turkey, lamb or beef)
  • 1/2 cup Cooked quinoa (or cooked bulgur or cooked brown rice)
  • 2 tsp fresh thyme , chopped
  • 3 tbsp fresh parsley , chopped
  • 1 tsp kosher salt
  • 1/2 tsp cracked pepper (or more to taste)
  • 1 1/2 cup chicken stock or tomato juice (or a combo of both) , you may need more depending on the surface area of your baking dish
  • 1/3-1/2 cup feta cheese
  • 2 tbsp grated parmesan
  • 1 green onion , chopped, for garnish
  • 1 tbsp fresh thyme , chopped for garnish

Instructions

  1. Preheat the oven to 400F.

  2. Prepare the peppers. Carefully cut off the top, preserving the stem in the 'hat' as a cap for the pepper afterwards. Alternatively, if your peppers are larger, you may slice the peppers in half from top to bottom by carefully removing the stem itself, but not damaging the flesh around it, as you will need it intact to create a bowl.
  3. Drizzle the inside cavities with 1-2 tbsp olive oil and spread evenly around. Sprinkle with salt and pepper. Set the peppers aside in a baking dish or casserole pan.

FILLING

  1. Zest both lemons.  Cut one lemon into thin slices.  Juice the other lemon. Set aside.

  2. Over medium high heat, heat the remaining 2 tbsp of olive oil in a large skilletl. Add the onion and sauté for 2-3 minutes, till just starting to soften. Add the garlic and saute another minute. Add the cayenne and oregano and stir to coat.

  3. Add the ground chicken and saute till no longer pink. Break apart into small pieces.
  4. Add the chopped zucchini and tomato and stir to combine. Cook until starting to soften.
  5. Add the cooked quinoa and stir to combine.

  6. Add the thyme, parsley and salt and pepper to taste. Adjust if you would like more cayenne or oregano at this point as well.

    Add 1/2 of the lemon zest, and 2 tbsp of lemon juice.  Stir.

  7. Fill each pepper with the stuffing. Pack it in!

  8. Place the baking dish (or cast iron skillet) onto a baking sheet for easy transportation.

    Place each pepper in the baking dish, top with a lemon slice and pour in the stock around them. (if you cut the 'hats' off the tops of the peppers, place these alongside each pepper)

  9. Cover tightly with foil. Bake for 50-55 minutes, until the pepper itself is soft. For even softer peppers, add another 5-10 minutes. If you cut the peppers in half and filled them, the cooking time will be less. Start checking after 40 minutes.

  10. Remove the baking sheet and pan from the oven carefully. Uncover the peppers, remove the lemon slices with a fork and top each pepper with 2 tbsp or so of the feta cheese and then sprinkle with 1/2 tbsp of the parmesan and the remaining lemon zest.

  11. Return to the oven, uncovered, and set oven to broil. Broil until the cheese is starting to bubble and brown.
  12. Sprinkle with chopped green onion or fresh thyme.

  13. Serve with some of the simmering stock and a spoon!

Recipe Notes

I actually like the stock that the peppers were simmering in. Chances are that some of the stuffing has fallen into it, and you may have a really tasty bowl of soup for lunch the next day!

I use chicken stock or a combo of chicken stock and tomato juice.  I have even been known to use Bloody Caesar mix if there is some in the fridge!!

If there is leftover filling (which there may be depending on how many peppers you were stuffing, the filling can be frozen for the next time you are stuffing peppers.  Or you can deliberately add the filling to more stock or bone broth and create a zesty and flavourful soup!