CEimB: Greek Style Stuffed Peppers

by Joanne on March 19, 2009

This weeks recipe is hosted by The Healthy Hostess and can be found on page 188, of “The Food You Crave” by Ellie Krieger.

Starting at the end:  This was a very tasty dish.  It had a lot of flavor.  The problem was that the peppers did not cook down enough.  Was it in the time? They were cooked 45 minutes covered and 30 uncovered. Was it in the temperature?  The temperature was increased from 350 F, according to the recipe, to 375 F based upon the instincts of the cook.  Could it have been the lack of fat in the protein used?  The Vegetarian version (which had the “pepper” problem) used a soy based ingredient.  Oil was added but only to the mix. It is considered that the inside of each pepper half should have been oiled.

This CEimB follower changed one of the key ingredients in the recipe which was the bulgur wheat, preferring to stay away from it and finding substitutes whenever possible.  Not because it is disliked in regards to taste or texture, in fact a family favorite is Tabouli.  Tabouli is a Mediterranean salad with parsley, tomatoes, bulgur, lemon, garlic.  There is a preference to limit wheat consumption (all bets off on Friday – the official “stuff yourself silly” bread night 🙂  ) and find grain substitutes whenever possible due to recommendations from a personal trainer a few years ago.  So far, the wheat limitation has worked to help curtail a sometimes finicky stomach.  Choice grains are usually rice, oats, and quinoa.

Two versions of this recipe were made:  Vegetarian and Healthy Meat-eater*.  *Based on Tuesday night’s comments, better not try sneaking that soy stuff past Ted’s lips again. Trembled:9820

 These were the ingredients used.  

The oats are hiding behind the tomatoes... shy oats!

The oats are hiding behind the tomatoes... shy oats!

Even though two different versions were made, it would have been too much to double every ingredient so the quantities vary somewhat. The ingredient changes/additions are in red and green (Vegetarian).

  • 1 lb extra lean ground turkey breast/14 oz Gimme Lean Ground Beef Style
  • 1 TBS olive oil
  • (2) 10 oz pkgs frozen spinach
  • (2) zucchini NOTE: 1 was used in both versions. The other was our side vegetable.
  • 3/4 large onion, chopped (should have been minced)
  • 1 cup oats (1/2 cup each version)
  • 1 egg and 1/2 cup eggwhites
  • 1 tsp oregano
  • 1 tsp salt and pepper
  • 1 TBS worchestershire sauce in the Turkey version
  • 5 peppers (multi colored)- not double
  • (2) 14 oz cans stewed tomatoes, no salt added
  • 2/3 cup reduced fat feta cheese

The cooking time was increased to 45 minutes covered, and 30 uncovered with an increase in oven temperature to 375 F.  That was because the recipe wasn’t read through first, thinking that the total cooking time was going to be 30 minutes. Whoops!!!

Comments from the “Chef”  😉   :

  • The spinach was allowed to defrost and drain all day over a bowl. That worked out well. Some additional moisture was pressed out before adding to the mixtures.
  • The zucchini grating was annoying. Mostly because more of it ended up on the countertop and floor than in the bowl.
  • The Worchestershire sauce was an after thought.  It seemed like a great idea.
  • The feta wasn’t measured. Reduced fat feta was used so more than 1/3 cup was probably distributed among the two dishes.
  • Multi colored peppers were used because they were “oh – so pretty“.
  • Good thing the recipe was double checked when there was a believed 15 minutes left on the timer.   It wouldn’t have been a good experience.

Meat/Turkey Version

Meat/Turkey Version


Comments from the Diners:

  • Taking off the foil to cook 30 minutes longer:  “Wow! These smell GREAT!”  Lucky for me, there was some feta stuck to the foil. YUM!
  • Vegetarian:  The peppers aren’t cooked. They’re hard.
  • Meat Version(Turkey): “Mmmmm…tasty.”
  • Speculated problem with the undercooked peppers: not enough fat to take on the heat in the oven and cook the peppers.  More EVOO should have been added, possibly to the inside of the peppers, as previously stated.


Meatless "Soy" Version of Stuffed Peppers

Meatless "Soy" Version of Stuffed Peppers



The result:  Since the peppers did not soften for the Vegetarian version, that dinner had to be microwaved. 🙁    The Turkey version apparently was delicious.  The peppers did not soften too much but good enough, according to Ted.

There are ample left overs. Hope this meal freezes well.

Good pick!.  Thanks to “Healthy Hostess“.

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  • At 2009.03.19 09:02, Aggie said:

    Mmmm…this looks great! I wish I got to make these this week, but I wasn’t prepared for it. They look delicious and I will probably make them in the future!!

    • At 2009.03.19 09:06, nick said:

      You were a very busy girl, 2 versions in one night?

      Pictures look awesome.

      • At 2009.03.19 09:31, Susan said:

        The Greek Style Stuffed Peppers…were delicious. We will be having this again. The only thing that was changed was the oatmeal for bulgar (couldn’t find it), regular italian style stewed tomatoes which I forgot to chop and the cooking temp. was 375F with ten mins. added on. Even Oscar was tempted!

        • At 2009.03.19 10:11, Danielle said:

          What a delicious dinner! Whenever I make stuffed peppers I boil the peppers for a few minutes to get them soft then stuff them and bake them. Maybe try that next time?

          • At 2009.03.19 10:25, Mary Ann said:

            I like what you did with this dish. Too bad the vegetarian version didn’t soften up enough. It looks yummy!

            • At 2009.03.19 11:03, Sara said:

              Well, they look great. You know, I am so not a vegetarian, because I never even would have considered that the peppers needed the meat to help soften and break down. I can be a dummy though sometimes. I also froze lots of leftovers, so I hope this freezes well too!

              • At 2009.03.19 11:26, applec said:

                Thanks everyone for your comments.

                Sue: Should have let Oscar (the cat) partake in this yummy dish.

                Danielle: Great idea about boiling the peppers to soften.
                Sara: That’s a only a guess regarding the meat, but it I can’t think of any other reason why the Veggie version didn’t cook.

                • At 2009.03.19 11:43, Peggy said:

                  I added rice instead of the bulgar. I can’t believe you made two versions of this – so impressive! And your photos are beautiful. We loved these peppers and will make them again and again.

                  • At 2009.03.19 13:08, Jennifer said:

                    Your peppers look great! I used ground chicken and after 2 hours in the oven they were still raw in the middle! Needless to say, this recipe was not a success for me!

                    • At 2009.03.19 13:15, Leslie said:

                      I’m so impressed that you did two versions. I scrambled to get one done! Love your photos!

                      • At 2009.03.19 14:03, Blond Duck said:

                        They look gorgeous though–all those colors!

                        • At 2009.03.19 15:00, pamela said:

                          I like that you used a variety of colored peppers. It looks really delicious, especially the feta!

                          • At 2009.03.19 20:20, Jessica said:

                            Both versions look fab! I agree, the peppers could have used some additional cook time but I thought they were cooked enough too to still be good.

                            • At 2009.03.19 21:34, Cathy said:

                              The two versions make for a very interesting read! I found these lacking in flavor, but I feel like with a few modifications they could be great. I agree that the peppers needed to be softer. I might roast the pepper halves alone for 15 or 20 minutes next time before stuffing them . . . among other changes!

                              • At 2009.03.19 22:17, Farah said:

                                Wow, 2 versions! It looks delicious 🙂

                                • At 2009.03.20 00:52, AJM said:

                                  I upped the temp to 375 for my peppers too, and next time I might inch it higher to 400…

                                  Great idea for a veggie main course, I’m going to borrow that! I always end up serving my veggie friends lasagna or some other pasta, but this is beautiful, easy to make, and impressive.

                                  Love your pictures, they’re gorgeous!

                                  • At 2009.03.20 08:37, applec said:

                                    Such great suggestions. Thanks everyone. Next attempt at this recipe, I will be sure to include the recommendations offered.

                                    • At 2009.03.20 17:12, Leanne said:

                                      Those pictures look awesome. The meat version looks so tasty

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