Mediterranean Stuffed Bell Peppers (Print version)
Colorful bell peppers filled with spiced beef, rice, herbs, and baked to tender perfection.
# What you'll need:
→ Vegetables
01 - 4 large bell peppers (red, yellow, or orange), tops removed, seeds and membranes discarded
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 cup cherry tomatoes, diced
→ Meats
05 - 1 lb (450 g) lean ground beef
→ Grains
06 - 1 cup cooked white or brown rice
→ Dairy
07 - 1 cup (100 g) 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/400 g) diced tomatoes, drained
16 - 2 tbsp pine nuts (optional)
# How to make it:
01 - Set the oven to 375°F (190°C) to warm up.
02 - Cut off the tops of the bell peppers, remove seeds and membranes, then stand them upright in a baking dish.
03 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, approximately 4 minutes.
04 - Add minced garlic to the skillet and cook for 1 minute. Incorporate the ground beef, breaking it apart, and cook until browned and fully cooked, about 6 to 7 minutes.
05 - Stir in diced cherry tomatoes, drained canned tomatoes, cumin, smoked paprika, oregano, salt, and black pepper. Reduce heat and simmer for 5 minutes until most liquid evaporates.
06 - Remove skillet from heat and mix in cooked rice, crumbled feta cheese, chopped parsley, and pine nuts if using.
07 - Spoon the beef and rice mixture evenly into each bell pepper, packing gently.
08 - Optionally replace the pepper tops. Add 2 to 3 tablespoons of water to the bottom of the baking dish.
09 - Cover the dish with foil and bake for 30 minutes.
10 - Remove the foil and continue baking for 15 minutes until the peppers are tender and tops are lightly browned.
11 - Allow the peppers to cool for 5 minutes before serving. Garnish with additional parsley if desired.
# Expert suggestions:
01 -
- Colorful peppers make your table look like it's from a Mediterranean villa, and they taste even better than they look.
- The filling is forgiving and actually improves when made ahead, making it a weeknight dinner that feels effortless.
- One pan does most of the work, leaving you free to set the table or pour a glass of wine.
02 -
- Drain your canned tomatoes thoroughly, or your filling becomes soupy and the peppers release too much liquid as they bake—I learned this lesson in my early attempts.
- Don't skip the 5 minute rest at the end; hot peppers are fragile and will collapse if you cut into them immediately.
- If your peppers are very large, add an extra 5 to 10 minutes to the final baking time so the walls soften all the way through.
03 -
- If your peppers don't stand upright, slice a thin piece off the bottom to create a flat surface, but don't cut through the flesh itself or your filling will leak out.
- Toast your pine nuts for just 2 to 3 minutes in a dry skillet before adding them; this wakes up their flavor and prevents them from tasting raw or bitter.