Greek Stuffed Peppers
Prep time: 
Cook time: 
Total time: 
Serves: 5
  • 1 cup dry whole wheat couscous
  • 1 cup water
  • 2 tsp olive oil, divided
  • ½ tsp salt, divided
  • juice of ½ lemon
  • 14 oz ground lamb
  • ¼ small onion, chopped
  • 2 cloves garlic, minced
  • 2 tsp rosemary, minced
  • ½ tsp dried oregano
  • ⅛ tsp black pepper
  • 4 oz crumbled feta, divided
  • 5 green bell peppers
  • ¾ cup nonfat plain Greek yogurt
  • 2 Tbsp tahini
  • ½ English cucumber, peeled, seeded and diced
  • ¼ tsp salt
  • pinch of black pepper
  1. Preheat oven to 375 F.
  2. To make the stuffing, bring water, 1 teaspoon olive oil and ⅛ tsp salt to a boil. Stir in couscous, stir, cover, remove from heat and allow to sit for 10 minutes. Fluff with a fork and add lemon juice and additional ⅛ tsp salt; set aside.
  3. In a medium skillet, heat remaining teaspoon olive oil over medium heat. Once hot, add the lamb and using a wooden spoon, break up the meat and cook 4-6 minutes or until just barely pink; drain fat. Add the onion, garlic, rosemary, oregano, ¼ teaspoon salt, and pepper. Cook an additional 3-4 minutes or until onion is tender.
  4. In a large bowl, combine the couscous and lamb mixture; mix in 3 ounces of feta. Spoon the filling into each bell pepper and arrange on a baking sheet. Top each stuffed pepper with a teaspoon of crumbled feta.
  5. Bake the peppers for 20-25 minutes or until bell peppers are tender and stuffing is hot throughout.
  6. Meanwhile, combine tzatziki ingredients in a small bowl. Serve tzatziki with hot stuffed peppers.
Based on my friend Kelly and Eric's recipe creation!
Nutrition Information
Serving size: 1 stuffed pepper Calories: 493 Fat: 26.2 Carbohydrates: 37.2 Sugar: 7.2 Sodium: 679 Fiber: 7.2 Protein: 33.2 Cholesterol: 16
Recipe by Prevention RD at