Mediterranean Stuffed Bell Peppers (Print View)

Bell peppers filled with spiced beef, rice, herbs, and baked to a tender finish.

# What You'll 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 lean ground beef

→ Grains

06 - 1 cup cooked white or brown rice

→ 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)

# Step-by-Step Directions:

01 - Set oven to 375°F.
02 - Trim tops off peppers, remove seeds and membranes, and arrange upright in a baking dish.
03 - Heat olive oil in a large skillet over medium heat, add chopped onion and cook until softened, about 4 minutes.
04 - Stir in minced garlic, cook 1 minute, then add ground beef. Brown and cook through, breaking it apart for 6–7 minutes.
05 - Add cherry tomatoes, drained diced tomatoes, cumin, smoked paprika, oregano, salt, and black pepper. Simmer 5 minutes until liquid mostly evaporates.
06 - Remove from heat; fold in cooked rice, crumbled feta, chopped parsley, and pine nuts if using.
07 - Divide beef mixture evenly among peppers, gently packing the filling.
08 - Optionally replace tops on peppers. Pour 2 to 3 tablespoons water into the bottom of the dish.
09 - Cover dish with foil and bake for 30 minutes.
10 - Remove foil and bake another 15 minutes until peppers are tender and lightly browned on top.
11 - Let rest 5 minutes before serving. Garnish with extra parsley if desired.

# Expert Suggestions:

01 -
  • They look restaurant-quality but taste like home, which is honestly the best compliment food can get.
  • The filling is seasoned so well that every bite tastes like a small celebration of Mediterranean flavors.
  • You can make them ahead and reheat them, which means less stress when people are coming over.
02 -
  • The peppers release water as they cook, so draining your canned tomatoes and not oversaturating the filling is crucial—otherwise you get watery stuffing instead of something that holds its shape.
  • If your peppers aren't sitting flat, trim just a tiny sliver off the bottom so they don't roll around in the baking dish and spill filling everywhere.
03 -
  • Toast your pine nuts in a dry skillet for just a minute before adding them to the filling—it wakes up their flavor and makes a real difference.
  • If you love garlic, don't be shy; the cooked garlic becomes mellow and sweet, so you can add a little more than you think you should.

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