Mediterranean Stuffed Bell Peppers (Print View)

Bell peppers filled with beef, rice, and aromatic Mediterranean herbs baked to tender perfection.

# What You'll Need:

→ Vegetables

01 - 4 large bell peppers (red, yellow, or orange), tops cut off and seeded
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 cup cherry tomatoes, quartered

→ Meats

05 - 14 oz ground beef

→ Grains

06 - 3/4 cup cooked white or brown rice

→ Dairy

07 - 3 oz feta cheese, crumbled

→ Liquids

08 - 2 tbsp olive oil
09 - 3/4 cup plus 2 tbsp low-sodium beef or vegetable broth

→ Herbs & Spices

10 - 2 tbsp fresh parsley, chopped
11 - 1 tbsp fresh mint, chopped (optional)
12 - 1 tsp dried oregano
13 - 1/2 tsp ground cumin
14 - 1/2 tsp smoked paprika
15 - Salt and freshly ground black pepper, to taste

# Step-by-Step Directions:

01 - Preheat the oven to 375°F.
02 - Drizzle 1 tablespoon olive oil inside a baking dish large enough to hold the peppers snugly.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté the finely chopped onion for 3 to 4 minutes until translucent. Add minced garlic and cook for an additional minute.
04 - Add ground beef to the skillet and cook until browned, breaking it apart with a spoon, about 5 to 6 minutes. Drain excess fat if necessary.
05 - Stir in quartered cherry tomatoes, cooked rice, dried oregano, ground cumin, smoked paprika, salt, and pepper. Cook together for 3 minutes, then remove from heat.
06 - Fold in crumbled feta cheese, chopped parsley, and chopped mint (if using). Adjust seasoning to taste.
07 - Fill each prepared bell pepper generously with the beef mixture and place them upright in the baking dish.
08 - Pour the broth into the bottom of the baking dish. Cover with aluminum foil and bake for 30 minutes.
09 - Remove the foil and continue baking for another 10 minutes, until the peppers are tender and the tops are lightly browned.
10 - Allow the stuffed peppers to rest for 5 minutes before serving. Garnish with additional parsley if desired.

# Expert Suggestions:

01 -
  • The peppers get tender and sweet in the oven, soaking up all the savory broth from underneath.
  • Everything cooks in one dish, so cleanup is faster than you'd expect.
  • The feta melts just enough to bind the filling without disappearing completely.
  • It reheats beautifully, which means lunch is already sorted for tomorrow.
02 -
  • If your peppers tip over while baking, nestle crumpled foil around them to prop them upright. I learned this after one batch collapsed and leaked filling everywhere.
  • Don't overcook the rice before adding it to the filling. It continues to cook in the oven, and mushy rice ruins the texture.
  • Taste the filling before stuffing. It's much easier to adjust salt and spice now than after everything is baked.
03 -
  • Use a baking dish that fits the peppers snugly. Too much space and the broth evaporates too fast, leaving the peppers dry.
  • If you have leftover filling, freeze it in a container and use it later for wraps, pasta, or stuffed tomatoes.
  • For a smokier flavor, char the peppers briefly over a gas flame or under the broiler before stuffing. The skins will blister and peel slightly, adding depth.

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