When I was very young, my grandparents frequently took us to eat at a cafeteria in North Hollywood, CA. I liked -- no I loved -- only one dish. It was their stuffed bell peppers. Part of what made them unique was their juices and sauce: it was tomato based but very translucent with a slightly sweet and tangy taste. I have yet to recreate the sauce but have developed a substitute which isn't too bad. However, I have in fact finally made the stuffing taste just like I remember it. I hope you enjoy this as much as my family does.

Bubbe
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C).

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  • Heat the olive oil in a large skillet over medium-high heat. Stir in the onion and ground lamb; cook and stir until the onion is tender, and the meat is no longer pink, about 7 minutes. Stir in the rice, salt, black pepper, and mint; cook 5 minutes longer. Add the water and parsley. Reduce the heat to medium-low, and continue cooking and stirring until the water has been completely absorbed by the rice, about 15 minutes. Stir the chicken broth and diced tomatoes together in an oven-proof dish that will just fit the peppers. Scoop the lamb mixture into the bell peppers, and place them into the dish.

  • Bake in the preheated oven until the peppers are tender and the tomatoes are bubbly, about 45 minutes.

Nutrition Facts

325.1 calories; 16.6 g protein; 29.7 g carbohydrates; 50.6 mg cholesterol; 448.1 mg sodium. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/25/2009
Being married to a greek from Greece for many years, I will tell you exactly what is missing from this recipe. When you are cooking the meat sauce, place a small cinnamon stick (not cinnamon powder)into the sauce. Allow the sauce to cook for a good 45 minutes, absorbing the wonderful-ness of the cinnamon. You can even add a few whole cloves. This addition applies to anything you are cooking with hamburger meat, example - spaghetti sauce, lasagna meat, stuffed zuccini, moussaka meat, etc. The taste you are trying to get comes from these spices. I guarantee it. Opah, and enjoy! Read More
(113)

Most helpful critical review

Rating: 3 stars
10/29/2010
combined with the tips from others it's not bad. suggested alterations: -cinnamon and whole cloves in the meat mixture -mix in herbed crumbled feta after meat is done prior to stuffing -omit the rice; cook separately THEN mix after meat mix is done. -parboil the peppers(!) all of these options either increase the flavor and/or shorten the cooking time. do it! tastes good short cooking time light flavor but sits like a dinner. Read More
(11)
27 Ratings
  • 5 star values: 10
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
03/25/2009
Being married to a greek from Greece for many years, I will tell you exactly what is missing from this recipe. When you are cooking the meat sauce, place a small cinnamon stick (not cinnamon powder)into the sauce. Allow the sauce to cook for a good 45 minutes, absorbing the wonderful-ness of the cinnamon. You can even add a few whole cloves. This addition applies to anything you are cooking with hamburger meat, example - spaghetti sauce, lasagna meat, stuffed zuccini, moussaka meat, etc. The taste you are trying to get comes from these spices. I guarantee it. Opah, and enjoy! Read More
(113)
Rating: 5 stars
06/08/2009
My family loved it. I substituted the lamb for ground beef because that was all I had. And I added fresh mint which just make it come alive! Thank you for the recipe! Read More
(21)
Rating: 4 stars
07/06/2010
I've made this twice now (once with beef and once with lamb). From reading the comment section I knew to add a cinnamon stick to the meat when it was cooking and I added fresh mint. Right before I stuffed the peppers I stirred feta cheese into the rice and meat mixture. I served the peppers with tabouleh Read More
(14)
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Rating: 3 stars
10/29/2010
combined with the tips from others it's not bad. suggested alterations: -cinnamon and whole cloves in the meat mixture -mix in herbed crumbled feta after meat is done prior to stuffing -omit the rice; cook separately THEN mix after meat mix is done. -parboil the peppers(!) all of these options either increase the flavor and/or shorten the cooking time. do it! tastes good short cooking time light flavor but sits like a dinner. Read More
(11)
Rating: 5 stars
08/05/2009
Very very nice! I did use ground chuck because it's hard to get lamb around here. I used both green and red bell peppers to try because usually I only like red bell peppers but this recipe really works best with green bell peppers. But other than that I didn't change a thing. I served it with a greek cucumber/parsley yogurt sauce which I happened to have in the fridge and it went very well with this dish. Lovely! Read More
(9)
Rating: 3 stars
09/18/2010
Made these for dinner tonight. Ever since I discovered this recipe on here I've had a craving for it. Actually it was a toss-up between this recipe and Tina's Greek stuffed peppers recipe. I hate to say I wish I would have tried Tina's peppers instead but I was lazy and thought they were too much work compared to Jeanne's recipe. I guess that's what I get for taking the "easy" route lol! While these weren't "terrible " there is enough I don't like about them to warrant my mediocre review. For one the filling is VERY dry (I even added half a container of herbed feta to it). My liquid absorbed in half the amount of time suggested (i.e. 8 minutes) but ironically my rice was still a tad crunchy (?). And the sauce... well it isn't a sauce at all! I was wondering how chicken broth and tomatoes would reduce to a thickened sauce but threw all intuition out the window and forged ahead anyways. That was a bad idea.... I'm sad to say I will not be sending my fiance to work with leftovers (since this yields 6 peppers I wanted to give my future in-law's the 4 that were left). Oh well! Maybe this will be to your liking but it wasn't to ours. Thanks anyways Ms. Gold.:-) Read More
(7)
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Rating: 4 stars
08/20/2009
This was wonderful and easy! I too had to use ground beef... couldn't find lamb. I doubled the mint and used green orange and yellow bell peppers. I also topped the peppers with 8oz reduced fat Feta cheese for the last 15 minutes in the oven. A real treat! Read More
(6)
Rating: 4 stars
09/08/2009
I used ground beef rather than lamb. I should have doubled the mint and used feta cheese. I also had Greek cucumber sauce. My husband loved it all. Read More
(4)
Rating: 5 stars
05/04/2011
Thank you for such a great recipe... This has become one of our family's staples. Read More
(4)