Entrée: Greece – Γεμιστές Πιπεριές ▶ Gemistes Piperies (Stuffed Peppers)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 35 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 large bell peppers (tops removed and seeded)
1 lb (450 g) beef steak, finely chopped or minced
1 cup (200 g) cooked jasmine rice
3 scallions, thinly sliced
2 cloves garlic, minced
1 can (14 oz (400 g)) diced tomatoes or 2 fresh tomatoes, chopped
1 tsp (5 ml) dried oregano
2 tbsp (30 ml) olive oil
Salt and pepper to taste
Grated cheese (optional), for topping

Show original ingredient measurements

4 large bell peppers (tops removed and seeded)
1 lb / 450 g beef steak, finely chopped or minced
1 cup (200 g) cooked jasmine rice
3 scallions, thinly sliced
2 cloves garlic, minced
1 can (14 oz / 400 g) diced tomatoes or 2 fresh tomatoes, chopped
1 tsp dried oregano
2 tbsp (30 ml) olive oil
Salt and pepper to taste
Grated cheese (optional), for topping

Instructions

1. Preheat oven to 375°F (190°C). Blanch whole peppers in boiling water 3 minutes, drain and set in a baking dish.  
2. Heat oil in a skillet; sauté scallions and garlic until fragrant, add beef and brown.  
3. Stir in tomatoes, cooked jasmine rice and oregano; season with salt and pepper and simmer 5 minutes.  
4. Fill peppers with the beef‑rice mixture, top with a little cheese if using.  
5. Bake 25–30 minutes until peppers are tender and filling heated through. Serve hot.