Mediterranean Stuffed Bell Peppers (Printable View)

Bell peppers baked with savory beef, rice, Mediterranean vegetables, topped with fresh herbs and feta cheese.

# What You’ll Need:

→ Vegetables

01 - 4 large bell peppers (any color), tops cut off, seeds removed
02 - 1 small red onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium zucchini, diced
05 - 1 cup cherry tomatoes, quartered
06 - 2 tablespoons fresh parsley, chopped
07 - 2 tablespoons fresh mint, chopped (optional)

→ Meats

08 - 1 lb lean ground beef

→ Grains

09 - 1 cup cooked white or brown rice

→ Dairy

10 - 1/2 cup crumbled feta cheese, plus extra for garnish

→ Liquids

11 - 2 tablespoons olive oil
12 - 1/2 cup tomato passata or crushed tomatoes

→ Spices & Seasonings

13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon ground cumin
15 - 1/2 teaspoon smoked paprika
16 - Salt and black pepper, to taste

# Cooking Steps:

01 - Preheat the oven to 375°F. Lightly grease a baking dish large enough to hold the peppers upright.
02 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 2 minutes until softened. Add garlic and cook for 1 minute until fragrant.
03 - Add ground beef and cook until browned, breaking it up with a spoon, about 5 minutes. Drain excess fat if necessary.
04 - Stir in zucchini, cherry tomatoes, oregano, cumin, paprika, salt, and black pepper. Sauté for 3–4 minutes until vegetables soften.
05 - Mix in cooked rice, tomato passata, parsley, mint (if using), and 1/2 cup feta cheese. Cook for 2 more minutes, adjust seasoning to taste.
06 - Spoon the beef mixture evenly into the hollowed peppers. Place peppers upright in the prepared baking dish.
07 - Cover with foil and bake for 30 minutes until peppers begin to soften.
08 - Remove foil, sprinkle with extra feta, and bake for an additional 10–15 minutes until peppers are tender and tops are golden.
09 - Let cool slightly before serving. Garnish with more fresh herbs if desired.

# Expert Tips:

01 -
  • The combination of warm spices and bright fresh herbs hits every flavor note in one bite
  • These peppers reheat beautifully for lunch the next day, maybe even better than fresh
02 -
  • If your peppers wobble, tear small pieces off the trimmed tops to wedge underneath as stabilizers
  • Let the filling cool slightly before stuffing so it is easier to handle and packs better
03 -
  • Use a mix of colored peppers for a stunning presentation that looks like summer on a plate
  • Ground lamb instead of beef transforms this into something even more traditionally Mediterranean

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