Cooking With Cat: Greek Stuffed Peppers




  • 4 large red bell peppers
  • ½ small red onion, minced
  • ½ pound ground beef
  • 3 oz. feta cheese, crumbled
  • 6 pitted kalamata olives, roughly chopped
  • ¼ cup fresh parsley leaves, chopped
  • ¼ cup fresh mint leaves, chopped
  • Kosher salt and freshly ground pepper


  • Preheat oven to 400F.
  • Cut tops off of bell peppers, then scrape out seeds and white pith. Save the pepper tops.
  • In mixing bowl, combine all remaining ingredients, season with salt and pepper, and stir until thoroughly mixed.
  • Divide beef mixture into each pepper, stuff, then place tops of peppers back on.
  • Make sure peppers are on a baking sheet or oven-safe skillet, then bake until meat is cooked and peppers are soft and starting to shrivel, about 40-45 minutes.

The best thing about this recipe is how easy it was! It was so quick and easy and overall, it’s a good recipe. I do not care for black olives so I opted out of using those, and I thought about adding bacon but honestly was too lazy for the extra step. For next time, I would add more feta, maybe some garlic, and more onion. I didn’t actually measure the onion so I don’t think I used enough. This was a good start to a stuffed pepper but it was a little lackluster, maybe the olives would add something special to it. Good luck, see what you can do to make this stuffed pepper unique!


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