Greek-Style Stuffed Peppers

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Ellie has hit the mark again. I tested this out on the family, and they all want it in rotation now. I followed what most other reviews have said by doubling the amount of spices, and adding a few of my own including red pepper flakes, and sage. I also swapped part-skim mozzarella cheese for the feta because I had it on hand. The tomato sauce on top is excellent. Even with extra lean ground turkey meat, it was very flavorful. It does take some time in the oven, so be ready for that. Overall, wonderful.

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I substituted certain things to use what I had....Green instead of red peppers, I added fresh parsley instead of dried, I added italian seasoning, crushed red pepper, bread crumbs, also mixed the feta into the mix and used regular basil tomato sauce over the peppers....MMMMMmmmmmmmmmmm!!!!!

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I change this recipe to suit my taste. Instead of the bulgar, I used a cup of cooked white rice. I skipped the zuccinni. I added a small can of tomato paste that had italian spices already together and blendered that with the stewed tomatoes that already had italian spices included. I added 3 crushed garlic cloves to the meat. I also lightly salt and peppered the inside of the peppers before adding the meat filling. I love the flavor!!!

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You don't need to pre-cook the stuffing. I think grating the onions would be better (I don't like it crunchy. This recipe is super healthy because of all the vegetables hidden in the stuffing. Overall the peppers were okay, nothing excellent.

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Really enjoyed this but I did add a lot more oregano, italian herbs and fresh basil and 3 cloves of garlic. I was also unclear about whether I should brown the beef, cook the bulghur and also par boil the peppers before making. So I did all of that taking my prep time to nearly an hour. Definitely enjoyed and will make again but is all of this extra prep needed?

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This was a fantastic and easy recipe-even got my mom to try it after my rave reviews. As others suggested, I added some feta into the mix, as well as on top, and I included garlic, balsamic vinegar, and red pepper flakes. I substituted ground turkey breast and green bell peppers, b/c that's what I had. I also used a pre-blended Greek spice seasoning (mint, cinnamon, oregano, etc. and that really kicked things up a notch! I also sprinkled the seasoning on top of the diced tomatoes and feta. As others suggested, I cooked the peppers a little longer (especially since I was using turkey instead of beef. I used four peppers-so eight servings in all (w/ plenty of filling, and the leftovers froze beautifully in individual portions. A definate keeper!

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I rate this an easy recipe to make....I didn't use the bulger and substituted with rice. Went light with the feta cheese because it is salty. I think next time i will try a simple tomato sauce instead of stewed tomatoes.

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Very satisifed with this recipe! I liked the zucchini and bulgar... nice taste. I added more feta than the recipe called for, and used regular tomato sauce instead of stewed tomatoes. Will definitely make again.

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These peppers were a hit for me and my roommate! I had one question, though, I wasn't sure if I was supposed to cook the meat before I added it to the mixture or not. That might be a silly question, but I don't cook much!! I cooked the meat first and also doubled the oregano. These were delicious!!! The aroma filled the apartment and the dish looked so impressive, but it was very easy to make. Definitely will make again!

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Love the feta! I substituted meatloaf mix (sirloin, pork, veal and took out the bulghar and served it with orzo and my kids & husband loved it! Easy, quick weeknight dinner! This is a keeper!