Best 9 Greek Stuffed Banana Peppers Recipes

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Greek stuffed banana peppers are a delightful and flavorful dish that blend the vibrant flavors of Mediterranean cuisine. This traditional Greek recipe is a perfect combination of tender banana peppers, aromatic rice, juicy minced meat, and a tantalizing blend of herbs and spices. Each bite offers a burst of flavors, making it a favorite among food enthusiasts who appreciate authentic Greek dishes. Whether you're looking for a hearty meal or a delicious appetizer, Greek stuffed banana peppers are sure to satisfy your cravings.

Here are our top 9 tried and tested recipes!

STUFFED BANANA PEPPERS



Stuffed Banana Peppers image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 9

1 pound hot ground Italian Sausage, roasted and chopped fine
1/2 cup Locatelli Romano cheese
1/2 cup bread crumbs
Salt and pepper to taste
1 large egg
Olive oil to saute
4 banana peppers (Hungarian hots or mild as preferred)
1 cup marinara sauce, heated for service
Wedge dry ricotta cheese

Steps:

  • Mix sausage, cheese, bread crumbs, salt and pepper, and egg together in mixing bowl. Season to taste. Adjust mixture with additional cheese and bread crumbs if too dry or moist - medium moisture for stuffing desired. Make a radial slice around the top of the banana pepper leaving the top intact. Pull back top and remove seeds if so desired. Gently stuff mixture into peppers. Place olive oil in hot saute pan. Gently place peppers in the pan and fry each side until browned. Place marinara sauce in middle of plate. Arrange peppers on top of marinara and grate the dry ricotta cheese on top of the hot peppers.

GREEK STUFFED BANANA PEPPERS



Greek Stuffed Banana Peppers image

If you're looking for a ground turkey recipe that delivers, this is the one! The filling is flavorful and the peppers add some nice heat. You can easily stuff them ahead of time and bake them up when you're ready. -Ola Snow, Powell, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 4 servings.

Number Of Ingredients 13

8 large banana peppers
1/2 teaspoon olive oil
1 small onion, chopped
2 garlic cloves, minced
3 tablespoons minced fresh basil or 1 tablespoon dried basil
8 pitted Greek olives, sliced
1/3 cup crumbled feta cheese
1/4 cup dry bread crumbs
1/4 cup water
1/4 cup egg substitute
1/4 teaspoon pepper
3/4 pound lean ground turkey
2 cans (8 ounces each) no-salt-added tomato sauce

Steps:

  • Preheat oven to 350°. Cut and discard tops from banana peppers; remove seeds. In a Dutch oven, cook peppers in boiling water 2 minutes. Drain and rinse in cold water; pat dry., In a small skillet coated with cooking spray, heat oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in basil; transfer to a large bowl. Stir in olives, cheese, bread crumbs, water, egg substitute and pepper. Add turkey; mix lightly but thoroughly., Spoon mixture into banana peppers. Place in a 13x9-in. baking dish coated with cooking spray; top with tomato sauce. Bake, covered, 45-50 minutes or until a thermometer inserted in turkey mixture reads 165° and peppers are tender.

Nutrition Facts : Calories 298 calories, Fat 12g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 431mg sodium, Carbohydrate 24g carbohydrate (11g sugars, Fiber 7g fiber), Protein 22g protein. Diabetic Exchanges

SLOW-COOKER GREEK STUFFED PEPPERS



Slow-Cooker Greek Stuffed Peppers image

These vegetarian wonders are fast to prep and come out tender and tasty.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 4h15m

Number Of Ingredients 9

4 large bell peppers
1 can (15 ounces) cannellini beans, rinsed and drained
1 cup crumbled feta (4 ounces)
1/2 cup couscous
4 scallions, white and green parts separated, thinly sliced
1 garlic clove, minced
1 teaspoon dried oregano
Coarse salt and freshly ground pepper
Lemon wedges, for serving

Steps:

  • Slice a very thin layer from the base of each bell pepper so they sit flat. Slice off tops just below stem. Discard stems; chop tops, and place in a medium bowl. Remove ribs and seeds from peppers.
  • Add beans, feta, couscous, scallion whites, garlic, and oregano to bowl. Season with salt and pepper and toss to combine. Stuff peppers with bean mixture; place upright in slow cooker. Cover; cook on high, 4 hours.
  • Sprinkle peppers with scallion greens; serve with lemon wedges.

GREEK-STYLE STUFFED BELL PEPPERS WITH QUINOA



Greek-Style Stuffed Bell Peppers With Quinoa image

This a Greek take on the classic beef stuffed pepper. Lemon, cinnamon, fennel and oregano spice up traditional ground beef and onions, while healthy quinoa adds extra fiber. There seem to be a lot of steps, but this one goes together in about 20 minutes. It works great if you have pre-browned ground beef in your freezer.

Provided by ElleFirebrand

Categories     Grains

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

2 bell peppers, color of your choice
1/2 lb ground beef
1/2 medium white onion
2 garlic cloves
1 teaspoon olive oil
1/2 cup quinoa, cooked according to package directions
2 tablespoons lemon juice
1 tablespoon lemon zest
1 (8 ounce) can tomato sauce
1 pinch cinnamon
1 pinch fennel seed
salt & pepper
1 1/2 teaspoons oregano
2 tablespoons feta cheese
2 tablespoons cheddar cheese

Steps:

  • Preheat oven to 375 degrees F.
  • Set a pot of water to boil. Remove tops from peppers and cut in half length-wise. Seed and devein peppers. Reserve pepper tops. Once water has boiled, add peppers and cook for 7-8 minutes. Drain water and run cold water over peppers.
  • Finely dice pepper tops.
  • In a medium skillet, heat olive oil. Saute onion and garlic over medium-high heat until soft, about 5 minutes. Add ground beef and cook until browned.
  • Cook quinoa according to package directions.
  • Into ground beef, stir lemon juice and zest, tomato sauce, cooked quinoa and spices.
  • Cook until slightly thickened, about 5 minutes.
  • Stuff peppers with ground beef mixture. Top with cheese. Place peppers in a greased baking pan and cover with aluminum foil.
  • Bake in a 375 degrees F oven for 15 minutes. Uncover and bake and additional 15 minutes.

GREEK STUFFED BELL PEPPERS



Greek Stuffed Bell Peppers image

Make and share this Greek Stuffed Bell Peppers recipe from Food.com.

Provided by DrGaellon

Categories     Peppers

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 10

4 large bell peppers
1 (15 ounce) can cannellini beans, rinsed and drained
1 cup crumbled feta cheese (4 oz)
1/2 cup couscous
4 thinly sliced scallions, white and green parts separated
1 garlic clove, minced
1 teaspoon dried oregano
coarse salt
ground black pepper
lemon wedge

Steps:

  • Take a thin slice off the base of each bell pepper so they stand up. Slice off tops just below stems. Discard stems. Remove seeds and ribs.
  • Chop pepper tops and place in a bowl. Add beans, feta, couscous, white part of scallions, garlic and oregano. Season with salt and pepper and toss well.
  • Fill peppers with mixture. Place upright in crockpot. Cover and cook on high, 4 hours.
  • Garnish with green part of scallions and serve with lemon wedges.

Nutrition Facts : Calories 367.6, Fat 8.8, SaturatedFat 5.8, Cholesterol 33.4, Sodium 434.5, Carbohydrate 54.1, Fiber 11.1, Sugar 6.2, Protein 20.2

GREEK-STYLE STUFFED PEPPERS



Greek-Style Stuffed Peppers image

One of the few dishes that is better served cold rather than hot. Absolutely delicious and very Mediterranean!!! It can be made vegetarian by replacing meat with soya.

Provided by GATOULA

Categories     World Cuisine Recipes     European     Greek

Time 1h20m

Yield 8

Number Of Ingredients 13

4 large green bell peppers, tops removed, seeded
4 large red bell peppers, tops removed, seeded
1 tablespoon olive oil
½ pound ground pork
2 onions, chopped
salt and pepper to taste
¼ cup dry white wine
1 (10.75 ounce) can tomato puree
1 (4 ounce) package feta cheese
½ cup cooked white rice
½ cup raisins
½ cup pine nuts
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place green and red bell peppers in a bowl with enough warm water to cover, and soak 5 minutes.
  • Heat the olive oil in a skillet over medium heat. Place pork and onions in the skillet, season with salt and pepper, and cook until pork is evenly brown. Drain grease, and mix in wine and tomato puree. Continue cooking 10 minutes.
  • Transfer skillet mixture to a large bowl, and mix in feta cheese, cooked rice, raisins, pine nuts, and parsley. Stuff peppers with the mixture, and arrange in a baking dish. Cover with aluminum foil.
  • Bake 30 minutes in the preheated oven. Remove foil, and continue baking 10 minutes, until stuffing is lightly browned. May be served hot or cold.

Nutrition Facts : Calories 354.5 calories, Carbohydrate 28.7 g, Cholesterol 53.9 mg, Fat 20.6 g, Fiber 5.1 g, Protein 15.2 g, SaturatedFat 8.9 g, Sodium 595.3 mg, Sugar 16.2 g

GREEK-STYLE STUFFED PEPPERS



Greek-Style Stuffed Peppers image

The bounty of peppers found at the local farmers market in the early fall, combined with some standard Greek ingredients, creates a dish that bursts with color and fresh flavor. -Renee Murby, Johnston, Rhode Island

Provided by Taste of Home

Categories     Dinner

Time 5h

Yield 8 servings.

Number Of Ingredients 16

2 tablespoons olive oil
1 small fennel bulb, chopped
1 small red onion, chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3 garlic cloves, minced
2 each medium sweet yellow, orange, red and green peppers
1 can (28 ounces) crushed tomatoes, divided
1 pound ground lamb
1 cup cooked barley
1 cup crumbled feta cheese, plus more for serving
1/2 cup Greek olives, chopped
1-1/2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
Chopped fresh parsley, optional

Steps:

  • In a large skillet, heat oil over medium-high heat. Add fennel and onion; cook and stir until tender, 6-8 minutes. Add spinach and garlic; cook 1 minute longer. Cool slightly., Cut and reserve tops from peppers; remove and discard seeds. Pour 1 cup crushed tomatoes into bottom of a 6- or 7-qt. slow cooker. In a large bowl, combine lamb, barley, 1 cup feta cheese, olives and seasonings; add fennel mixture. Spoon mixture into peppers; place in slow cooker. Pour remaining crushed tomatoes over peppers; replace pepper tops. Cook, covered, on low 4-1/2 to 5-1/2 hours, until peppers are tender. Serve with additional feta and, if desired, chopped parsley.

Nutrition Facts : Calories 313 calories, Fat 16g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 684mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 8g fiber), Protein 17g protein. Diabetic exchanges

GREEK STUFFED PEPPERS RECIPE BY TASTY



Greek Stuffed Peppers Recipe by Tasty image

Here's what you need: large red bell peppers, small red onion, ground beef, feta cheese, kalamata olives, fresh parsley leaf, fresh mint leaf, kosher salt, black pepper

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 9

4 large red bell peppers
½ small red onion, minced
½ lb ground beef, 90% lean
3 oz feta cheese, crumbled
6 kalamata olives, pitted and roughly chopped
¼ cup fresh parsley leaf, chopped
¼ cup fresh mint leaf, chopped
kosher salt
black pepper, freshly ground

Steps:

  • Preheat the oven to 400°F (205°C).
  • Cut the tops off of the bell peppers, then scrape out the seeds and white pith. Save the pepper tops and set them aside.
  • In a medium mixing bowl, combine all the remaining ingredients, season with salt and pepper, and stir together so that everything is thoroughly mixed.
  • Divide the beef mixture in half and stuff it into the peppers, then place the tops of the peppers back on top.
  • Transfer the peppers to a baking sheet or oven-safe skillet, then bake in the preheated oven until the meat is cooked through and the peppers are soft and starting to shrivel, 40 to 45 minutes.
  • Cool for 5 minutes, then serve.
  • Enjoy!

Nutrition Facts : Calories 226 calories, Carbohydrate 14 grams, Fat 11 grams, Fiber 2 grams, Protein 17 grams, Sugar 8 grams

GREEK-INSPIRED STUFFED PEPPERS



Greek-Inspired Stuffed Peppers image

Ground lamb is the main component for these Greek-inspired stuffed peppers. Add some rice and some traditional Greek flavors like onion, garlic, and fresh herbs to the bell pepper "boats". Garnish with feta cheese crumbles, chopped tomatoes, and tzatziki for a colorful and delicious main course. We like this with buttery new potatoes with leeks and parsley, and a green vegetable or salad. Add a hearty bread, if you aren't counting carbs!

Provided by Bibi

Categories     Stuffed Bell Peppers

Time 1h20m

Yield 4

Number Of Ingredients 16

½ cup long grain white rice
1 cup water, or as needed
⅓ cup minced yellow onion
1 clove garlic, minced
2 teaspoons minced fresh rosemary
2 tablespoons minced fresh parsley
1 teaspoon minced fresh oregano
1 teaspoon minced fresh dill
½ teaspoon ground coriander
1 teaspoon kosher salt, or to taste
¼ teaspoon ground black pepper, or to taste
1 pound ground lamb
2 green bell peppers
¼ cup tzatziki sauce, or more to taste
½ cup crumbled feta cheese
½ cup chopped fresh tomatoes

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place 1/2 cup rice in a container and cover with water. Allow to soak for the 15 or 20 minutes, and drain well.
  • Combine onion, garlic, rosemary, parsley, oregano, dill, coriander, salt, and pepper in a large bowl; stir to combine. Add ground lamb and drained rice. Using your hands, mix well until ingredients are evenly distributed.
  • Slice bell peppers in half, top to bottom, and remove membranes and seeds. Evenly divide lamb mixture amongst each of the bell pepper halves. Set stuffed peppers in a shallow baking dish.
  • Bake in the preheated oven until filling is cooked through, about 40 minutes. An instant-read thermometer inserted into the filling should read 160 degrees F (71 degrees C). Allow to cool slightly, and garnish with tzatziki (see note). Sprinkle feta cheese crumbles and chopped tomatoes evenly over the stuffed peppers before serving.

Nutrition Facts : Calories 395.6 calories, Carbohydrate 25.9 g, Cholesterol 92.6 mg, Fat 32.3 g, Fiber 2.1 g, Protein 25.2 g, SaturatedFat 9.3 g, Sodium 293 mg, Sugar 3.9 g

Tips:

  • To remove the banana peppers' seeds and ribs easily, cut them in half lengthwise, scrape out the seeds with a spoon, and then use a paring knife to remove the ribs.
  • If you prefer your stuffed banana peppers to be less spicy, choose milder varieties of peppers, such as bell peppers or poblano peppers.
  • Feel free to adjust the fillings according to your taste preferences. You can add more or less cheese, meat, rice, or vegetables.
  • For a crispy topping, sprinkle some breadcrumbs on top of the stuffed banana peppers before baking them.
  • Serve the stuffed banana peppers hot with your favorite dipping sauce, such as marinara sauce, tzatziki sauce, or salsa.

Conclusion:

Greek stuffed banana peppers are an easy and delicious appetizer, side dish, or main course. They're perfect for parties, potlucks, or everyday meals. With a variety of fillings and toppings to choose from, you can customize them to your liking. So next time you're looking for a flavorful and versatile dish, give Greek stuffed banana peppers a try!

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