Mediterranean Stuffed Bell Peppers (Printable View)
Bell peppers filled with spiced beef, rice, herbs, and feta, baked until tender and flavorful.
# What You’ll Need:
→ Vegetables
01 - 4 large bell peppers (red, yellow, or orange), tops removed and seeds discarded
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 cup cherry tomatoes, diced
→ Meats
05 - 1 lb lean ground beef
→ Grains
06 - 1 cup cooked rice (white or brown)
→ Dairy
07 - 1 cup 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) diced tomatoes, drained
16 - 2 tbsp pine nuts (optional)
# Cooking Steps:
01 - Set the oven to 375°F (190°C) to warm up while preparing ingredients.
02 - Trim tops off bell peppers and remove seeds and membranes. Arrange upright in a baking dish.
03 - Heat olive oil in a large skillet over medium heat. Cook chopped onion until softened, about 4 minutes.
04 - Add minced garlic and cook 1 minute. Incorporate ground beef, breaking apart, and cook until browned through, approximately 6 to 7 minutes.
05 - Mix in diced cherry tomatoes, drained canned tomatoes, cumin, smoked paprika, oregano, salt, and black pepper. Simmer for 5 minutes, allowing liquid to reduce.
06 - Remove skillet from heat and fold in cooked rice, crumbled feta, chopped parsley, and pine nuts if using.
07 - Evenly fill each bell pepper with the beef mixture, gently packing the filling inside.
08 - Replace the pepper tops if desired. Add 2 to 3 tablespoons of water to the baking dish bottom to maintain moisture.
09 - Cover the dish with foil and bake for 30 minutes in the preheated oven.
10 - Remove foil and continue baking for an additional 15 minutes until peppers are tender and tops become lightly browned.
11 - Allow stuffed peppers to cool for 5 minutes before serving. Optionally, garnish with extra parsley.
# Expert Tips:
01 -
- They're colorful enough to make you happy just looking at them, but the taste is where the real magic happens.
- You can prep them ahead and bake when guests arrive, making you look effortlessly put together.
- One pepper is genuinely filling—there's real substance here, not just empty volume.
02 -
- Don't skip the cooling step between removing foil and finishing the bake—those peppers need that final direct heat to get tender without becoming mushy.
- The water at the bottom of the pan is crucial; it steams the peppers gently and prevents them from sticking or drying out on the bottom.
- Taste your beef mixture before filling the peppers; this is your last chance to adjust the seasoning when you can still make changes.
03 -
- Choose peppers that sit flat and stable on their own—wonky peppers tip over in the oven and spill everywhere, which sounds like a small thing until it happens.
- That feta cheese is your flavor anchor; don't reduce it or substitute it with something milder unless you want a completely different dish.