Mediterranean Stuffed Bell Peppers (Printable)

Bell peppers filled with beef, rice, Mediterranean herbs, and topped with feta cheese, baked to tender perfection.

# What You Need:

→ Vegetables

01 - 4 large bell peppers (red, yellow, or orange), tops sliced off, seeds and membranes removed
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium zucchini, diced
05 - 2 medium tomatoes, diced

→ Meat

06 - 450 grams (1 pound) lean ground beef

→ Grains

07 - 120 grams (2/3 cup) cooked white or brown rice

→ Dairy

08 - 80 grams (1/2 cup) 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, to taste
16 - Black pepper, to taste

→ Liquids

17 - 120 milliliters (1/2 cup) beef or vegetable stock

→ Garnish

18 - Fresh parsley, chopped (optional)
19 - Lemon wedges (optional)

# How-To Steps:

01 - Preheat the oven to 375°F.
02 - Slice the tops off the bell peppers and remove seeds and membranes. Lightly brush the outside with olive oil and set upright in a baking dish.
03 - Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 3 minutes. Stir in minced garlic and cook for 1 minute.
04 - Add ground beef to the skillet, breaking it up with a spoon. Cook until browned, approximately 5 to 6 minutes. Drain excess fat if necessary.
05 - Incorporate diced zucchini and tomatoes; cook for 3 to 4 minutes until softened.
06 - Mix in cooked rice, tomato paste, dried oregano, basil, smoked paprika, optional cinnamon, salt, and black pepper. Continue cooking for 2 minutes to blend flavors.
07 - Remove skillet from heat and fold in half of the crumbled feta cheese.
08 - Evenly spoon the beef mixture into each prepared bell pepper. Pour stock into the bottom of the baking dish to maintain moisture.
09 - Cover the dish with aluminum foil and bake for 30 minutes.
10 - Remove foil, sprinkle remaining feta over the tops, and continue baking uncovered for 10 minutes until cheese is lightly browned and peppers are tender.
11 - Optionally garnish with chopped fresh parsley and serve with lemon wedges.

# Helpful Tips:

01 -
  • One pan holds the whole meal, and it looks impressive enough to serve to people you actually want to impress.
  • The beef and rice filling stays tender inside while the peppers get soft and slightly caramelized at the edges.
  • Feta cheese melts into salty little pockets that make you want another bite.
02 -
  • If your peppers don't stand up straight in the dish, slice a thin piece off the bottom to level them out, otherwise the filling spills out as they cook.
  • The cinnamon is optional but worth the risk, because it whispers into the background and makes the whole dish taste deeper and more complex without anyone being able to pinpoint why.
  • Don't skip brushing the peppers with olive oil before baking or they'll taste dry, no matter how much stock you pour into the dish.
03 -
  • Brush the outside of your peppers with oil before baking so they develop a caramelized edge that adds texture and flavor.
  • Use a mix of red, yellow, and orange peppers for better flavor; green peppers are less sweet and can taste slightly bitter when cooked this long.
  • If your filling seems dry when you're mixing it, add a splash of the stock to loosen it before stuffing, which helps it cook evenly inside the pepper.

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