Mediterranean Stuffed Bell Peppers (Printable version)
Colorful bell peppers filled with spiced beef, rice, and herbs, baked with feta cheese topping.
# What you need:
→ Vegetables
01 - 4 large bell peppers (red, yellow, or orange), tops cut off and seeds removed
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium zucchini, diced
05 - 2 medium tomatoes, diced
→ Meat
06 - 1 pound (450 g) lean ground beef
→ Grains
07 - 2/3 cup (120 g) cooked white or brown rice
→ Dairy
08 - 1/2 cup (80 g) crumbled feta cheese
→ Pantry & Spices
09 - 2 tablespoons olive oil
10 - 2 tablespoons tomato paste
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried basil
13 - 1/2 teaspoon smoked paprika
14 - 1/4 teaspoon ground cinnamon (optional)
15 - Salt and black pepper, to taste
→ Liquids
16 - 1/2 cup (120 ml) beef or vegetable stock
→ Garnish
17 - Fresh parsley, chopped (optional)
18 - Lemon wedges (optional)
# How To:
01 - Set the oven to 375°F (190°C) to prepare for baking.
02 - Slice the tops off the bell peppers, remove seeds and membranes, lightly brush exteriors with olive oil, and arrange upright in a baking dish.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté onion until translucent, about 3 minutes; then add garlic and cook for 1 minute.
04 - Add ground beef to the skillet, breaking apart with a spoon, and cook until browned, about 5 to 6 minutes. Drain excess fat if necessary.
05 - Stir in zucchini and diced tomatoes; cook until softened, approximately 3 to 4 minutes.
06 - Mix cooked rice, tomato paste, oregano, basil, smoked paprika, cinnamon if using, salt, and pepper into the skillet; cook for an additional 2 minutes.
07 - Remove skillet from heat and fold in half of the crumbled feta cheese.
08 - Spoon the beef mixture evenly into the prepared bell peppers. Pour stock into the bottom of the baking dish to maintain moisture during baking.
09 - Cover the baking dish with foil and bake for 30 minutes.
10 - Remove foil, sprinkle remaining feta cheese over the tops, and bake uncovered for an additional 10 minutes until cheese is lightly browned and peppers are tender.
11 - Optionally garnish with fresh parsley and serve with lemon wedges.
# Expert Advice:
01 -
- Colorful enough to make dinner feel like an occasion, simple enough for a weeknight.
- The Mediterranean flavors sneak in slowly—you taste the oregano, then the feta, then that tiny whisper of cinnamon that makes people ask what's in it.
- Stuffed peppers are forgiving; they won't dry out, and you can prep them hours ahead and bake when you're ready.
02 -
- Don't skip standing the peppers upright in the baking dish before filling them—sideways peppers leak, tip over, and make a mess of the presentation.
- The stock in the bottom of the dish is essential; it prevents sticking and keeps the peppers tender, so don't forget it or skip it to save liquid.
- If your peppers are very large, they might need an extra 5–10 minutes to become tender; test by piercing the thickest part with a fork.
03 -
- Cook your rice the day before so it's cool and easy to handle—warm rice breaks apart and won't distribute evenly through the filling.
- That optional cinnamon is actually essential to Mediterranean-inspired dishes, especially those with ground beef; it adds warmth without sweetness and makes people wonder what they're tasting.