Mediterranean Stuffed Bell Peppers (Print version)

Bell peppers filled with savory beef, rice and Mediterranean vegetables baked with herbs and feta cheese.

# What you'll need:

→ Vegetables

01 - 4 large bell peppers, tops removed, seeds discarded
02 - 1 small red onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium zucchini, diced
05 - 1 cup cherry tomatoes, quartered
06 - 2 tablespoons fresh parsley, chopped
07 - 2 tablespoons fresh mint, chopped

→ Meats

08 - 1 lb lean ground beef

→ Grains

09 - 1 cup cooked white or brown rice

→ Dairy

10 - ½ cup crumbled feta cheese, plus additional for garnish

→ Liquids

11 - 2 tablespoons olive oil
12 - ½ cup tomato passata or crushed tomatoes

→ Spices & Seasonings

13 - 1 teaspoon dried oregano
14 - ½ teaspoon ground cumin
15 - ½ teaspoon smoked paprika
16 - Salt and black pepper to taste

# How to make it:

01 - Preheat the oven to 375°F. Lightly grease a baking dish large enough to hold the peppers upright.
02 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 2 minutes until softened. Add garlic and cook for 1 minute until fragrant.
03 - Add ground beef and cook until browned, breaking it up with a spoon, about 5 minutes. Drain excess fat if necessary.
04 - Stir in zucchini, cherry tomatoes, oregano, cumin, paprika, salt, and black pepper. Sauté for 3–4 minutes until vegetables soften.
05 - Mix in cooked rice, tomato passata, parsley, mint, and ½ cup feta cheese. Cook for 2 more minutes, adjust seasoning as needed.
06 - Spoon the beef mixture evenly into the hollowed peppers. Place peppers upright in the prepared baking dish.
07 - Cover with foil and bake for 30 minutes until peppers begin to soften.
08 - Remove foil, sprinkle with extra feta, and bake for an additional 10–15 minutes until peppers are tender and tops are golden.
09 - Let cool slightly before serving. Garnish with additional fresh herbs if desired.

# Expert suggestions:

01 -
  • The beef filling stays incredibly juicy because the rice soaks up all those Mediterranean spices as it bakes inside the pepper
  • These reheat beautifully for lunch the next day, maybe even better than fresh
  • One pan, minimal cleanup, and your whole house smells like herbs and feta
02 -
  • If your peppers wobble, slice a tiny sliver off the bottom to create a flat base without cutting into the cavity
  • Do not overstuff or the filling might spill out as the rice expands during baking
  • The peppers are done when a knife slides into the side with almost no resistance
03 -
  • Use leftover rice from takeout or meal prep, it is drier and absorbs flavors better than freshly cooked rice
  • Let the peppers rest for 5 minutes after baking so the filling sets up slightly and is easier to serve

Go back