Greek Stuffed Peppers
Recipe type: Entree
Cuisine: Gluten free
Traditional stuffed peppers use rice and tend to have a bit of an Italian flare in our household.  But I got this marvelous BRICK of feta from Sam's Club on my last trip and I decided to adapt my recipe to be a little more Greek in nature.  The switch to quinoa made for a filling, protein packed dinner.
  • 3-4 large bell peppers
  • 1 pound lean ground beef
  • ½ cup raw quinoa
  • 1 cup water (for the quinoa)
  • 1 14 ounce can of diced tomatoes
  • 3 ounces feta cheese, crumbled
  • 1 teaspoon Greek seasoning
  • 2 teaspoons oregano
  • ½ tsp kosher salt
  1. Preheat oven to 350 degrees.
  2. Cook the quinoa according to package directions.
  3. Brown the ground beef.  Drain, rinse, and add to a medium mixing bowl.
  4. Core the peppers.
  5. Set a large pot of water to boil and submerge the peppers.  Boil for approximately 3 minutes, then remove and set aside to cool.
  6. Drain the can of tomatoes, reserving the liquid.  Add the tomatoes to the bowl with the beef.
  7. Add the quinoa when it's done.
  8. Add the spices and the feta.  Stir until all is well incorporated.
  9. Stuff the peppers with the meat filling.  Set into a 9x9 baking dish (spray with cooking spray first).
  10. Pour the reserved tomato juice over the top of the peppers.
  11. Bake for 30 minutes.
Recipe by Kait Nolan at