Oven Roasted Greek Stuffed Peppers

This recipe is an updated version of traditional stuffed peppers, having the peppers roasted before stuffing and using heart-healthy ingredients.
Yield 8 Servings Prep. Time 15 min Cooking Time 40 min Total Time 55 min


Here are the following ingredients:

  • 4 large sweet red or yellow peppers, halved lengthwise, seeded
  • 1 lb (500 g) Extra Lean Ground Beef
  • 1½ cups (375 mL) chopped zucchini
  • 1 small onion, finely chopped
  • 1 tsp (5 mL) dried oregano, crushed
  • 1 cup (250 mL) sodium-reduced beef broth
  • 1 cup (250 mL) dried orzo pasta
  • 1 cup (250 mL) fat- and sodium-reduced pasta sauce
  • ¼ cup (60 mL) crumbled light feta cheese
  • 2 tbsp (30 mL) chopped pitted Kalamata olives

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Place peppers, cut side down, on a lightly oiled rimmed baking sheet. Bake in preheated 450°F oven 15 minutes or until skins start to blister and peppers are tender but not overcooked. Remove from oven; cover and keep warm.

  2. Brown beef, zucchini, onion and oregano over medium-high heat in large nonstick skillet until meat is thoroughly cooked and most of liquid has evaporated. Drain if necessary.

  3. Stir beef broth and orzo into pan; bring to a boil. Reduce heat, cover and simmer for 8 minutes or until orzo is cooked and liquid is absorbed.

  4. Meanwhile warm pasta sauce over medium heat in small saucepan until bubbling; remove from heat and keep warm.

  5. Divide beef mixture among pepper halves, packing lightly. Top each with feta and olives. Spoon pasta sauce over all. Tent loosely with foil and bake in 350°F oven for 15 minutes or until hot and topping is browned.