Mediterranean Stuffed Bell Peppers (Printable)
Bell peppers filled with savory beef, rice, herbs, and feta, baked to tender perfection.
# 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
→ Garnish
17 - Fresh parsley, chopped (optional)
18 - Lemon wedges (optional)
# How To Make It:
01 - Set the oven to 375°F (190°C).
02 - Slice tops off bell peppers and remove seeds and membranes. Lightly brush exteriors with olive oil and place upright in a baking dish.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook finely chopped onion until translucent, about 3 minutes. Add minced garlic and sauté 1 minute.
04 - Add ground beef to skillet and cook, breaking it apart, until browned, about 5 to 6 minutes. Drain excess fat if needed.
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, optional cinnamon, salt, and black pepper. Cook for 2 additional minutes.
07 - Remove skillet from heat and fold in half of the crumbled feta cheese.
08 - Fill each bell pepper evenly with the beef mixture. Pour stock into the bottom of the baking dish to maintain moisture.
09 - Cover baking dish with foil and bake for 30 minutes.
10 - Remove foil, sprinkle remaining feta over stuffed peppers, and bake uncovered for 10 more minutes until cheese browns lightly and peppers are tender.
11 - Top with chopped fresh parsley and serve with lemon wedges if desired.
# Expert Tips:
01 -
- It looks impressive enough to serve guests but comes together faster than you'd expect.
- The peppers stay sturdy in the oven while the filling absorbs all those Mediterranean flavors without drying out.
- Leftovers taste even better the next day, and you can eat them cold straight from the fridge.
02 -
- Don't fill the peppers too high or the mixture will spill over the sides as it heats and the peppers release water.
- If your peppers are on the smaller side, reduce the filling slightly or save extra for another use—overstuffed peppers tend to burst.
- The stock in the bottom of the pan is not optional; it's what prevents dry, shriveled peppers.
03 -
- Toast your spices gently in the hot oil before adding the beef, letting them bloom and intensify their flavors.
- If your peppers seem tough after baking, add a few extra minutes covered; don't rush this or they'll end up raw inside.