If you’ve never had Greek Stuffed Peppers (or Gemista / Yemista), you’re in for a treat! These inexpensive beef and rice stuffed peppers are packed with flavor from onions, herbs, and tomato, with plenty of olive oil. Blanching the peppers before stuffing them ensures that they’re soft, with no overpowering pepper flavor and a homogenous texture throughout. This is a wonderful make-ahead dinner (that just happens to be gluten and dairy free!).
This is my family’s recipe (with some liberties taken to make them easier) and once you try these stuffed peppers, you’ll have a hard time going back to any others. My husband, a self-proclaimed stuffed pepper hater, can’t get enough of these. Neither can my kids. Neither can I. So much yum.
Not only is the stuffing absolutely delicious (and can be used for all sorts of things!), but these peppers are light years better than other stuffed pepper recipes because of how soft the bell peppers are.
Other stuffed pepper recipes stuff raw peppers and heat in the oven until warmed up, but the peppers don’t cook enough.