Mediterranean Stuffed Bell Peppers

The first time I made stuffed peppers, I stood in my tiny apartment kitchen wondering if the peppers would actually stand up straight in the pan. My grandmother had called me that morning, her voice crackling through the phone line, insisting that the secret was in how you nestled them together like spoons. She was right about so many things.

Last summer, I made these for a dinner party on my patio. The sun was setting, golden light spilling across the table, and the smell of oregano and paprika filled the air. My friend Sarah took one bite and went completely quiet, then asked if I could teach her how to make them.

Ingredients

• 4 large bell peppers: Choose peppers with flat bottoms so they stand upright without wobbling in the baking dish
• 1 lb lean ground beef: Drain any excess fat after cooking to keep the filling from becoming greasy
• 1 cup cooked rice: Day old rice works perfectly here and actually holds up better during baking
• ½ cup feta cheese: Save some extra for the final ten minutes of baking so it gets golden and slightly crisp
• 1 medium zucchini, diced: Cut the pieces small enough that they cook through evenly with the beef
• 1 teaspoon dried oregano: This is the backbone of the Mediterranean flavor profile
• ½ teaspoon smoked paprika: Adds a subtle warmth and depth that regular paprika cannot provide

Instructions

Preheat your oven and prepare the peppers:

Cut the tops off the bell peppers and pull out the white ribs and seeds, leaving the peppers intact like little bowls

Sauté the aromatics:

Heat olive oil in a large skillet and cook the onion for two minutes until it starts to turn translucent, then add garlic for just one minute until fragrant

Brown the beef:

Add ground beef and cook for five minutes, breaking it apart with your spoon until no pink remains

Add vegetables and spices:

Stir in zucchini, cherry tomatoes, oregano, cumin, paprika, salt, and pepper, cooking for three to four minutes until vegetables soften

Combine the filling:

Mix in cooked rice, tomato passata, parsley, mint, and half the feta, cooking two more minutes and tasting to adjust seasoning

Stuff the peppers:

Spoon the filling evenly into each pepper, pressing down gently to pack it without splitting the pepper walls

Bake covered:

Place peppers in your baking dish, cover tightly with foil, and bake for thirty minutes until peppers start to soften

Finish with cheese:

Remove foil, sprinkle with remaining feta, and bake ten to fifteen more minutes until peppers are tender and cheese is golden

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These stuffed peppers have become my go to when I want something that feels special but does not require hours of attention. There is something so satisfying about pulling that foil off and seeing them bubbling away, the kitchen smelling like a Greek taverna.

Making Ahead

You can assemble the entire dish up to a day in advance and keep it covered in the refrigerator. The flavors actually develop more depth this way, almost like a marinated filling inside the peppers.

Serving Suggestions

I like to serve these with a crisp green salad dressed simply with lemon and olive oil. The acidity cuts through the rich filling and brightens the whole plate.

Leftovers and Storage

Leftovers keep beautifully in the refrigerator for three to four days. The peppers soften even more as they sit, developing that comforting reheated quality that makes leftovers sometimes better than the first meal.

• Reheat covered at 350°F for about 15 minutes until warmed through
• Freeze individual stuffed peppers in freezer bags for up to three months
• Thaw frozen peppers overnight before reheating

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I hope these stuffed peppers find their way into your regular rotation, filling your kitchen with the same warmth they have brought to mine over the years.

Recipe FAQs

→ Can I use a different type of meat?

Yes, ground turkey or lamb can be substituted for beef to vary flavors and textures.

→ Are the peppers served hot or cold?

They are best enjoyed warm, fresh from the oven, allowing flavors to meld perfectly.

→ What sides complement this dish well?

A crisp green salad and crusty bread pair nicely, balancing the richness of stuffed peppers.

→ Can I prepare the filling ahead of time?

Yes, the filling can be prepared in advance and refrigerated, then stuffed into peppers before baking.

→ Is there a way to make it spicier?

Adding a pinch of chili flakes or cayenne pepper to the filling boosts the heat while keeping flavors balanced.

→ How do I ensure the peppers are tender after baking?

Covering the dish with foil during initial baking helps soften the peppers, and uncovering at the end browns the tops.