Greek Stuffed Peppers—the Delicious All-in-One Meal We'll Make on Repeat

These Greek stuffed peppers with orzo play on the familiar concept of stuffed peppers, but using orzo in place of rice, ground beef, Greek seasoning, mint, and lemon juice for a bright, savory flavor.

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Prep Time 20

Cook Time 1

Total Time 1

Servings: 6 servings

Course: Dinner, Entree

Cuisine: Greek

Calories: 210

Ingredients Method Nutrition

Ingredients

1/2 cup orzo
2 ounces fresh spinach
1 teaspoon Greek seasoning
2 teaspoons vegetable oil
1 small onion, minced
2 cloves garlic, minced
8 ounces ground beef
1 cup tomato sauce, divided
1 Tablespoons lemon juice, or to taste
1/2 teaspoon minced fresh mint, or to taste
3 bell peppers
1/3 cup crumbled feta cheese, or as needed
2 tablespoons pine nuts, or as needed

Method

Gather all ingredients. Preheat the oven to 475 degrees F (245 degrees C). Lightly grease a casserole dish.
Bring a large pot of lightly salted water to a boil; add orzo and cook for exactly 6 minutes. Place spinach in a strainer. Pour orzo into the strainer over spinach.
Transfer orzo and spinach to a mixing bowl and stir in Greek seasoning; set aside.
Meanwhile, add oil to a heavy skillet, and heat over medium-high heat until shimmering. Add onion, garlic, and ground beef. Cook and stir ground beef until browned and crumbly, 5 to 7 minutes. Stir in 1/2 cup tomato sauce.
Add beef mixture to orzo mixture; add lemon juice and mint, and stir to combine. Taste; adjust lemon juice and mint to taste.
Cut bell peppers in half lengthwise; carefully remove stem, seeds, and ribs. Stuff peppers with beef orzo mixture. Spread remaining 1/2 cup tomato sauce in the bottom of the prepared casserole dish. Place each stuffed pepper into the dish; cover with foil.
Bake in the preheated oven until peppers are tender, about 40 minutes. Remove foil. Sprinkle pine nuts and feta cheese over peppers.
Bake until pine nuts are lightly toasted, about 10 minutes more. Serve immediately.