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Feta Stuffed Peppers

 Feta Stuffed Peppers
One of my favorite meals when I was younger was a recipe my mother made called Quick Chili Rice Casserole. I put a Greek spin on it and stuffed it in a pepper. It works great paired with a garden salad and fresh bread. —Sacha Morgan, Woodstock, Georgia
3 ServingsPrep: 35 min. Bake: 30 min.


  • 3 large green peppers
  • 1/2 pound lean ground beef (90% lean)
  • 1 small onion, chopped
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 cups chopped fresh spinach
  • 3/4 cup uncooked whole wheat orzo pasta
  • 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 tablespoons crumbled feta cheese


  • Cut peppers in half lengthwise and remove seeds. In a Dutch oven,
  • cook peppers in boiling water for 3-5 minutes. Drain and rinse in
  • cold water; invert onto paper towels.
  • In a large skillet, cook beef and onion over medium heat until meat
  • is no longer pink. Stir in the tomatoes, spinach, orzo, oregano,
  • salt and pepper. Bring to a boil. Reduce heat; cover and simmer for
  • 5-7 minutes or until orzo is tender.
  • Spoon into peppers. Place in an 11-in. x 7-in. baking dish coated
  • with cooking spray. Cover and bake at 350° for 30-35 minutes or
  • until peppers are tender.
  • Sprinkle with cheese; bake 5 minutes longer or until cheese is

2 of 2

Feta Stuffed Peppers (continued)

Directions (continued)

  • softened. Yield: 3 servings.
Nutritional Facts: 2 stuffed pepper halves equals 369 calories, 10 g fat (4 g saturated fat), 55 mg cholesterol, 567 mg sodium, 46 g carbohydrate, 13 g fiber, 26 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1/2 fat.