Mediterranean Stuffed Bell Peppers (Printable)
Bell peppers filled with beef, rice, Mediterranean herbs, baked and topped with feta for a savory main dish.
# What You'll Need:
→ Vegetables
01 - 4 large bell peppers (red, yellow, or orange), tops cut off, 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 lb lean ground beef
→ Grains
07 - 2/3 cup cooked white or brown rice
→ Dairy
08 - 1/2 cup crumbled feta cheese
→ Pantry & Spices
09 - 2 tbsp olive oil
10 - 2 tbsp tomato paste
11 - 1 tsp dried oregano
12 - 1 tsp dried basil
13 - 1/2 tsp smoked paprika
14 - 1/4 tsp ground cinnamon (optional)
15 - Salt and black pepper to taste
→ Liquids
16 - 1/2 cup beef or vegetable stock (use gluten-free if needed)
→ Garnish
17 - Fresh parsley, chopped (optional)
18 - Lemon wedges (optional)
# How to Make It:
01 - Preheat the oven to 375°F (190°C).
02 - Slice the tops off the bell peppers, remove seeds and membranes. Lightly brush the outside with olive oil and place upright in a baking dish.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté onions until translucent, approximately 3 minutes. Add garlic and cook for 1 minute more.
04 - Add ground beef and cook, breaking apart with a spoon, until browned, about 5 to 6 minutes. Drain excess fat if necessary.
05 - Stir in diced zucchini and tomatoes; cook for 3 to 4 minutes until softened.
06 - Mix in cooked rice, tomato paste, oregano, basil, smoked paprika, cinnamon (optional), salt, and black pepper. Cook for 2 additional minutes.
07 - Remove from heat and fold in half of the crumbled feta cheese.
08 - Spoon the beef mixture evenly into each bell pepper. Pour stock into the bottom of the baking dish to maintain moisture.
09 - Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
10 - Remove foil, sprinkle remaining feta over the peppers, and bake uncovered for an additional 10 minutes until cheese is golden and peppers are tender.
11 - Garnish with chopped fresh parsley and serve with lemon wedges if desired.
# Expert Suggestions:
01 -
- They're genuinely impressive looking on the plate but honestly easier to pull off than you'd expect.
- Your kitchen will smell incredible while they're baking, and that's half the battle.
- Leftovers reheat beautifully, which means you can make them on a Sunday and actually enjoy the rest of your week.
02 -
- The cinnamon genuinely matters even though it sounds strange; don't skip it thinking it's optional because it adds a warmth that makes people say "what is that flavor?" without being able to pinpoint it.
- The peppers will still be slightly firm when they come out of the oven, and that's exactly right; if you wait for them to be completely soft they'll collapse.
03 -
- Make the filling a day ahead and refrigerate it, then fill and bake the peppers when you're ready; it actually tastes better because the flavors have time to get to know each other.
- If your peppers are trying to tip over in the baking dish, use a little oil to create friction with the bottom, or nestle them against each other for support.