Greek-style Stuffed Peppers

made with Arvinda's Greek Taverna

Satiating and stunningly beautiful on a plate, these Greek-style stuffed bell peppers can be made over and over again with a variation every time. Try with ground meat or veggie ‘ground round’ or swap bulgar for quinoa, wild rice, arborio rice – or any grain for that matter. We love this recipe with just one bite, we’re taken back to that charming little Creatan taverna by the Mediterranean sea so many years ago.

  • Prep Time
    10 min
  • Cook Time
    50 min
  • Serves
    4
⅔ CUP

bulgar

1¾ CUP

water

1 TSP.

sea salt

2 TBSP.

olive oil, plus extra for greasing the casserole

2 to 3

garlic cloves, minced

½

leek, finely chopped

½

medium onion, finely chopped

1 CUP

finely chopped spinach

1½ TBSP.

ARVINDA'S GREEK TAVERNA

4

red bell peppers, halved

Sea salt and pepper, to season

3 TBSP.

breadcrumbs

¼ CUP

feta, crumbled, to garnish

¼ CUP

parsley, chopped, to garnish