Mediterranean Stuffed Bell Peppers (Print Version)
Bell peppers filled with spiced beef, rice, and Mediterranean herbs baked to savory tenderness.
# What You Need:
→ Vegetables
01 - 4 large bell peppers (red, yellow, or orange), tops cut off, seeds and membranes removed
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 cup cherry tomatoes, diced
→ Meats
05 - 1 lb (450 g) lean ground beef
→ Grains
06 - 1 cup cooked rice (white or brown)
→ Dairy
07 - 1 cup (100 g) crumbled feta cheese
→ Herbs & Spices
08 - 2 tbsp fresh parsley, chopped
09 - 1 tbsp fresh oregano, chopped or 1 tsp dried oregano
10 - 1 tsp ground cumin
11 - ½ tsp smoked paprika
12 - ½ tsp ground black pepper
13 - 1 tsp salt
→ Additional
14 - 2 tbsp olive oil
15 - 1 can (14 oz/400 g) diced tomatoes, drained
16 - 2 tbsp pine nuts (optional)
# How to Prepare:
01 - Set oven temperature to 375°F (190°C).
02 - Cut off tops, remove seeds and membranes, then position peppers upright in a baking dish.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for approximately 4 minutes until softened.
04 - Add minced garlic, cook for 1 minute, then incorporate ground beef. Break meat apart and brown thoroughly over 6 to 7 minutes.
05 - Mix in cherry tomatoes, canned diced tomatoes, cumin, smoked paprika, oregano, salt, and black pepper. Simmer for 5 minutes until most moisture evaporates.
06 - Remove skillet from heat. Fold in cooked rice, crumbled feta, chopped parsley, and optional pine nuts.
07 - Spoon the mixture evenly into each prepared bell pepper, pressing gently to pack the filling.
08 - Return pepper tops if desired. Pour 2 to 3 tablespoons of water into the baking dish’s bottom.
09 - Cover the dish with foil and bake for 30 minutes in preheated oven.
10 - Remove foil and bake an additional 15 minutes until peppers are tender and tops develop a light brown color.
11 - Allow peppers to cool for 5 minutes before serving. Garnish with extra parsley as desired.
# Expert Advice:
01 -
- It's a complete meal in one beautiful pepper, no sides needed.
- The feta and fresh herbs make you feel like you're eating somewhere warm and distant, even on an ordinary Tuesday.
- Leftovers taste even better the next day, so you're basically cooking twice.
02 -
- Don't skip the 5-minute rest at the end; it makes the difference between peppers that collapse and peppers that hold their shape proudly.
- If your peppers are small, reduce baking time slightly; if they're enormous, add 5–10 minutes and check tenderness with a fork.
03 -
- Prep the peppers and filling the night before, then stuff and bake them just before dinner—this takes stress off the cooking day itself.
- If your peppers seem watery after cooking, drain the liquid before serving; this prevents soggy plates.