Mediterranean Stuffed Bell Peppers (Print Version)

Bell peppers filled with ground beef, rice, and Mediterranean herbs baked to tender perfection.

# What You Need:

→ Vegetables

01 - 4 large bell peppers (red, yellow, or orange), tops cut off and seeded
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 cup cherry tomatoes, quartered

→ Meats

05 - 14 oz ground beef

→ Grains

06 - 3/4 cup cooked rice (white or brown)

→ Dairy

07 - 3 oz feta cheese, crumbled

→ Liquids

08 - 2 tbsp olive oil
09 - 3/4 cup plus 2 tbsp low-sodium beef or vegetable broth

→ Herbs & Spices

10 - 2 tbsp fresh parsley, chopped
11 - 1 tbsp fresh mint, chopped (optional)
12 - 1 tsp dried oregano
13 - 1/2 tsp ground cumin
14 - 1/2 tsp smoked paprika
15 - Salt and freshly ground black pepper, to taste

# How to Prepare:

01 - Heat oven to 375°F.
02 - Drizzle 1 tablespoon olive oil inside a baking dish large enough to fit the peppers snugly.
03 - In a large skillet over medium heat, warm 1 tablespoon olive oil. Sauté onion for 3 to 4 minutes until translucent, then add garlic and cook 1 minute more.
04 - Add ground beef to the skillet; cook for 5 to 6 minutes until browned, breaking apart with a spoon. Drain excess fat if necessary.
05 - Stir in cherry tomatoes, cooked rice, oregano, cumin, smoked paprika, salt, and pepper. Cook for 3 minutes, then remove from heat.
06 - Fold in crumbled feta, chopped parsley, and optional mint. Adjust seasoning as needed.
07 - Fill each bell pepper generously with the beef mixture and place them upright in the prepared baking dish.
08 - Pour broth into the bottom of the baking dish.
09 - Cover with foil and bake for 30 minutes.
10 - Remove foil and bake an additional 10 minutes, until peppers are tender and tops lightly browned.
11 - Allow to rest for 5 minutes before serving. Garnish with additional parsley if desired.

# Expert Advice:

01 -
  • It turns simple pantry staples into something that feels special enough for company.
  • The peppers get tender and sweet in the oven, soaking up all the savory broth from the bottom of the pan.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • If your peppers are tipping over in the dish, nestle crumpled foil around the bases to prop them upright.
  • Don't skip the broth in the bottom of the pan, it's what keeps the peppers from scorching and adds moisture throughout.
  • Taste the filling before you stuff the peppers so you can adjust salt and spice while it's still in the skillet.
03 -
  • Use a baking dish just large enough to fit the peppers snugly so they support each other and don't tip during baking.
  • If you have leftover filling, spread it in the bottom of the dish before placing the peppers on top for extra flavor in every bite.
  • Let the peppers cool for a few minutes before plating, they'll hold their shape better and won't burn your tongue.

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