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Greek Stuffed Peppers (One Dish, Big Payoff) 🥔
I love a dinner that turns into its own side dish, and these stuffed peppers do exactly that. Peppers and tomatoes get filled with herby rice and ground turkey, tucked in with golden potatoes, and baked until the whole kitchen smells like dill and tomato. It is not something I grew up on, but it has worked its way into our regular rotation because it is one dish, mostly hands-off, and it feeds everyone. Make it once and I bet it sticks around at your house too.
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Ingredients
- 3 green peppers tops off & deseeded
- 3 beefsteak or heirloom tomatoes tops off & scooped out
- 2-3 large gold potatoes cubed & seasoned with 1tbsp olive oil and 1tbsp garlic salt
- 1 white or yellow onion diced
- 2 tbsp olive oil
- 3 tbsp dill
- 2 tsp allspice
- 2 tsp salt + pepper
- 1/4 cup parsley
- 1 cup basmati, jasmin, or white rice
- 1 lb ground turkey
- 2 1/2 cups chicken broth/stock
- 1 14oz can tomato sauce
Instructions
- Preheat oven to 350. Cube potatoes and sprinkle with 1tbsp olive oil and 1tbsp garlic salt. Place in 9×13 baking dish.
- Cut off tops of peppers and tomatoes and scoop out all flesh (keep tomato “flesh”) and seeds leaving just the tomato and pepper shell. Add shells on top of potatoes in baking dish.
- In a deep pan on medium heat, add olive oil, tomato “flesh”, onions, parsley, dill, allspice, salt and pepper. Cook for 5 minutes.
- Add ground turkey and continue cooking until browned.
- Add rice and chicken broth to mixture. Let cook for 10 minutes, until some of the broth is absorbed.
- Stuff the tomatoes and peppers evenly with meat mixture and put tops back on. Drizzle tops with olive oil and tomato sauce.
- Cover with aluminum foil and bake 1.5 hours.
- Remove cover and bake an additional 20-30 minutes or until tomatoes and peppers are slightly blackened. Enjoy!
Nutrition
Tips for Making This Recipe
Choose peppers and tomatoes that can stand upright; trim a sliver off the bottom if needed, but do not cut all the way through.
Do not overstuff; the rice expands as it cooks, so leave a little room at the top of each pepper.
Tuck the potatoes around the peppers so they soak up all that savory tomato sauce as everything bakes.
Cover for most of the bake so the rice steams tender, then uncover at the end for color.
Frequently Asked Questions
Can I make these vegetarian?
Do I need to pre-cook the rice?
What do you serve with them?
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Shop What I Used
A few recipe-appropriate kitchen tools that make this one easier:
- A deep baking dish to hold everything upright
- A good chef’s knife for prepping the peppers
- A box grater for the onion and tomato
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