Mediterranean stuffed bell peppers

I was standing in front of a produce bin overflowing with bell peppers when the idea hit me. The colors alone felt like summer condensed into vegetable form. I grabbed four of the brightest ones and decided dinner would involve filling them with something rich and herby, maybe a little crumbly cheese on top.

The first time I made these for my neighbors, I worried the mint might be too bold. Instead, they came back asking for the recipe and specifically mentioned that fresh green note cutting through the beef. Sometimes the risky ingredient becomes the signature move.

Ingredients

• Bell peppers: Choose firm ones with flat bottoms so they stand upright without wobbling, red and yellow varieties taste sweeter after roasting.
• Ground beef: Lean beef works best here since youll drain any excess fat anyway, and it keeps the filling from turning greasy.
• Cooked rice: Use day old rice if you have it, the drier texture absorbs all the savory juices without turning mushy.
• Feta cheese: Crumble it yourself from a block rather than buying pre crumbled, the texture stays creamier and the flavor is sharper.
• Cherry tomatoes: Quarter them small so they break down just enough to add moisture without making the filling watery.
• Olive oil: A good quality oil makes a difference when its one of the few fats in the dish, go for something you would dip bread into.
• Beef or vegetable broth: This steams the peppers from below and keeps everything moist, low sodium lets you control the salt level yourself.
• Fresh parsley and mint: Chop these right before mixing them in, their brightness fades fast once they hit the hot filling.
• Dried oregano, cumin, smoked paprika: This trio builds the Mediterranean backbone, the paprika adds a gentle smokiness that ties everything together.

Instructions

Prep the oven and dish:

Set your oven to 190°C (375°F) and drizzle a tablespoon of olive oil across the bottom of a baking dish big enough to hold four peppers standing up. The oil keeps them from sticking and adds a bit of richness to the broth later.

Start the filling:

Heat another tablespoon of oil in a large skillet over medium heat, toss in the chopped onion and let it soften for three or four minutes until it turns translucent. Add the garlic and stir for one minute, just until the kitchen smells warm and inviting.

Brown the beef:

Add the ground beef and break it apart with a wooden spoon, letting it cook until no pink remains, about five or six minutes. If theres a pool of fat in the pan, tilt it and spoon most of it out.

Build the flavor:

Stir in the quartered cherry tomatoes, cooked rice, oregano, cumin, smoked paprika, salt, and pepper, cooking everything together for three minutes so the spices bloom and the tomatoes start to soften. Pull the skillet off the heat.

Fold in the fresh stuff:

Add the crumbled feta, chopped parsley, and mint, stirring gently so the cheese doesnt completely melt into the mix. Taste it now and adjust the salt or pepper if needed.

Stuff the peppers:

Spoon the beef mixture into each hollowed out pepper, packing it in generously but not so tight it spills over. Stand them upright in the prepared baking dish.

Add the broth and bake:

Pour the broth into the bottom of the dish, not over the peppers themselves, then cover everything with foil. Bake for thirty minutes, then pull off the foil and bake another ten minutes until the peppers are tender and the tops have a bit of color.

Rest and serve:

Let the peppers sit for five minutes before plating, this helps the filling settle and makes them easier to handle. Sprinkle extra parsley over the top if you want a fresh pop of green.

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One evening I served these with a simple arugula salad and a glass of cold rosé, and my friend looked up halfway through her pepper and said this tastes like vacation. That might be the best compliment a Tuesday night dinner has ever received.

Making Them Your Own

If you want to skip the dairy, just leave out the feta or swap in a plant based crumble, the filling still holds together beautifully. Quinoa works in place of rice if youre after extra protein, and it adds a nice nutty texture that plays well with the cumin. Sometimes I add a handful of chopped Kalamata olives to the filling for a briny kick, but only if Im in the mood for something a little bolder.

What to Serve Alongside

A crisp Greek salad with cucumbers, red onion, and a lemony vinaigrette is my usual go to, it cuts through the richness without competing for attention. Warm pita or crusty bread is great for mopping up any broth left in the dish, and if youre feeling fancy, a small bowl of tzatziki on the side never hurts. Keep the sides light and bright so the peppers stay the star of the plate.

Storage and Reheating

These keep well in the fridge for up to three days, just cover them tightly and reheat gently in the oven or microwave. The flavors deepen overnight, so leftovers often taste even better than the first round. If youre planning to freeze them, wrap each pepper individually in foil and store them in a freezer safe bag for up to two months, thaw in the fridge before reheating.

• Reheat in a covered dish with a splash of broth to keep them from drying out.
• Freezing works best before baking, assemble the peppers and freeze them raw, then bake from frozen adding an extra fifteen minutes to the covered baking time.
• Leftover filling makes a great topping for baked potatoes or a quick wrap filling the next day.

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This dish has a way of turning a regular weeknight into something that feels a little more intentional, a little more alive. I hope it does the same for your table.

Frequently asked questions about this recipe

→ What peppers work best for stuffing?

Large bell peppers in red, yellow, or orange varieties hold stuffing well and provide a sweet flavor contrast.

→ Can I use a different grain than rice?

Yes, cooked quinoa or couscous can be excellent alternatives adding texture and extra protein.

→ How do the herbs enhance the dish?

Fresh parsley, mint, oregano, and smoked paprika provide bright, aromatic, and slightly smoky notes characteristic of Mediterranean cuisine.

→ Is it possible to make this dairy-free?

Omitting feta or substituting with a plant-based cheese keeps the dish dairy-free without sacrificing moisture.

→ How do I ensure the filling stays moist?

Adding broth to the baking dish and covering with foil during the initial baking phase helps keep the stuffing tender and juicy.

→ What side dishes complement this meal?

Light salads like Greek salad or a crisp green side and a chilled rosé wine pair wonderfully with the peppers.