Mediterranean-Inspired Stuffed Peppers

or what you make when your CSA gives you peppers and more peppers and more peppers

Updated September 2021

One of the staples of the late summer, early fall farm share is a plethora of peppers - bell peppers, sweet peppers, and hot peppers. Last year the majority of the bell peppers were green, my least favorite of the bells. This year the primary color was yellow but we had a fair share of reds, greens, purples, and whites too.

Mediterranean-inspired stuffed peppers

Last year I made a Stuffed Bell Pepper recipe from Cook's Illustrated's The Best Light Recipe. It's a lightened version of a traditional stuffed pepper using ground turkey - delicious. This year I used Eat Your Books (read my earlier post) to find alternatives and to see if there was anything more tempting. That's how I discovered Ellie Krieger's Greek-Style Stuffed Peppers in her book The Food You Crave. It's my new favorite.

Abundant CSA peppers

A tasty filling with lots of veggies

The filling is a mixture of lean ground beef (I have also used a mixture of ground beef and ground turkey), bulgur, grated zucchini, onions, frozen chopped spinach, eggs, and just a little oregano, salt, and pepper for seasoning. I also use some cayenne pepper because I like the heat.

Feel free to add other leftover vegetables that you may have on hand to the filling. If you are adding raw vegetables you want to make sure they will cook evenly with the other filling ingredients. Otherwise use cooked vegetables like roasted eggplant or squash.

Why I like this recipe

Two really great things about this recipe: 1) the peppers just need to be cleaned and halved, that's it, no parboiling or any other prep and 2) the filling doesn't have to be pre-cooked. Compared to other stuffed pepper recipes this one is so easy.

Peppers cleaned and prepped
Peppers cleaned and prepped

Peppers ready for stuffing
Ready for stuffing

Each pepper half gets a generous amount of filling
Each half gets a generous amount of filling

Peppers topped with the tomatoes and a little feta cheese
Topped with the tomatoes and a little feta cheese

The finished product
The finished product, just needs a nice salad and some crusty bread

The first time I made this I wasn't sure how it would turn out. I was worried that the peppers would be dry and the filling wouldn't be cooked through. I think so much liquid comes out of the zucchini and the tomatoes it keeps everything moist and since the peppers are halved they can cook all the way through.

And just because I don't like to waste anything, I took the peppers tops and roasted them along with a few more end-of-season tomatoes.

Tomatoes and pepper tops prepped for roasting

bell pepper, ground beef, spinach, zucchini, feta cheese
Main Dishes, Healthy
Yield: 6 servings
Author: She's Almost Always Hungry
Mediterranean-Inspired Stuffed Peppers

Mediterranean-Inspired Stuffed Peppers

Adapted from Ellie Krieger's Greek-Style Stuffed Peppers
Prep time: 20 MinCook time: 60 MinTotal time: 1 H & 19 M


  • 1 pound ground beef*
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 medium zucchini, coarsely grated and lightly squeezed dry
  • 1 small onion, minced (about 1 cup)
  • 2 cloves garlic, finely minced
  • ½ cup bulgur or quinoa
  • 1 egg, lightly beaten
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • Freshly ground black pepper
  • ¼ teaspoon cayenne pepper (optional)
  • 3 bell peppers (red, yellow, or orange), halved lengthwise, cores and ribs removed
  • 1 28-ounce can low-sodium crushed tomatoes**
  • ⅔ cup crumbled feta cheese


  1. Preheat the oven to 350 degrees F. Spray a 9"x13" baking dishes with cooking spray and set aside.
  2. In a large bowl, combine the beef, spinach, zucchini, onion, bulgur (or quinoa), egg, oregano, salt, ground black pepper, and cayenne pepper. Mix until thoroughly combined.
  3. Arrange the pepper halves cut side up in the baking dish and fill each half with the meat mixture. Pour the tomatoes over the peppers and sprinkle with the feta cheese.
  4. Cover with foil and bake for 30 minutes. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 30 minutes longer.


* You can substitute ground turkey or use a mixture of ground beef and ground turkey.

** You may also use your favorite jarred marinara sauce but be careful of added salt and sugar.

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Nutritional information calculated using The Recipes Generator

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