Mediterranean stuffed bell peppers

The smell of cinnamon and cumin hitting the hot olive oil still takes me back to a tiny apartment kitchen in Athens, where my friend Maria taught me that the secret to great stuffed peppers isn't precision—it's letting the spices bloom in the oil before anything else joins the pan.

I once made these for a dinner party and accidentally bought orange peppers instead of the usual red ones—my guest took one bite, eyes wide, and said these were the most vibrant stuffed peppers he'd ever seen, proving that sometimes the mistakes become the memories.

Ingredients

• 4 large bell peppers: Red, yellow, or orange peppers work best because they're naturally sweeter than green ones and hold their shape beautifully during baking
• 1 medium onion: Finely chopped so it melts into the filling rather than creating chunky texture
• 2 cloves garlic: Mince these fresh rather than using jarred garlic for the best aromatic punch
• 400 g ground beef: Lean beef keeps the filling from becoming too greasy while still providing rich flavor
• 150 g cooked long-grain rice: Use rice that's slightly undercooked since it will finish cooking in the oven and absorb the tomato juices
• 1 tsp dried oregano: This is the backbone of Mediterranean flavor—don't be tempted to skip it
• 1 tsp dried basil: Adds an earthy sweetness that balances the warm spices
• 1/2 tsp ground cumin: The secret ingredient that makes people ask what's different about your stuffed peppers
• 1/4 tsp ground cinnamon: Just a whisper of warmth that deepens the savory flavors without making it taste like dessert
• Salt and freshly ground black pepper: Season generously at every stage to build layers of flavor
• 2 tbsp chopped fresh parsley: Adds brightness and makes the final dish look restaurant-worthy
• 2 tbsp chopped fresh mint: Optional but adds a fresh twist that cuts through the richness
• 400 g canned chopped tomatoes: Use good-quality tomatoes since they form the sauce that bubbles around the peppers
• 2 tbsp tomato paste: Concentrated tomato flavor that helps bind the filling together
• 120 ml beef or vegetable broth: Creates a flavorful braising liquid in the bottom of the pan
• 2 tbsp extra-virgin olive oil: Worth the splurge for cooking the aromatics—it carries the spices into every bite
• 60 g crumbled feta cheese: The salty finish that makes these feel like something special

Instructions

Get everything ready:

Preheat your oven to 190°C (375°F) and set the hollowed peppers upright in a baking dish like little colorful cups waiting to be filled

Build the flavor foundation:

Heat the olive oil in a large skillet over medium heat and sauté the chopped onion for 3 minutes until soft and translucent, then add the garlic and cook just 1 minute more until fragrant

Brown the beef:

Add the ground beef to the skillet and cook for about 6 minutes, breaking it up with your spoon until browned and cooked through, then drain any excess fat if needed

Create the filling:

Stir in the cooked rice, oregano, basil, cumin, cinnamon, parsley, mint (if using), half the chopped tomatoes, and the tomato paste, seasoning generously with salt and pepper before cooking 3-4 minutes until everything is heated through and fragrant

Stuff the peppers:

Carefully spoon the beef and rice mixture evenly into each bell pepper, packing it gently but not too tightly since the rice will expand slightly as it bakes

Add the sauce:

Mix the remaining chopped tomatoes with the broth and pour this liquid around the base of the peppers in the baking dish, creating a bubbling tomato bath

Bake covered:

Cover the dish tightly with aluminum foil and bake for 30 minutes, which steams the peppers until they begin to soften

Finish with cheese:

Remove the foil and top each pepper with crumbled feta, then bake uncovered for 10-15 minutes more until the peppers are tender and the cheese is golden and bubbly

Serve it up:

Garnish with extra fresh parsley and serve hot, making sure to spoon some of that flavorful tomato sauce from the bottom of the pan over each pepper

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These stuffed peppers became a weeknight rotation staple in our house because they're the kind of dinner that makes everyone pause and actually sit at the table together instead of grabbing plates and disappearing into separate rooms.

Making These Your Own

Swap the ground beef for cooked lentils or chickpeas to make a vegetarian version that's just as satisfying—the key is adding a little extra tomato paste and maybe a splash more olive oil to maintain the richness.

Perfect Pairings

A crisp Greek salad with cucumber, tomatoes, and a heavy handed pour of olive oil cuts through the richness, while some crusty bread is essential for soaking up that spiced tomato sauce left in the baking dish.

Make-Ahead Magic

You can assemble the entire dish up to a day ahead, keeping it covered in the refrigerator, then bake it when you're ready—the flavors actually develop beautifully during this rest time. I've also frozen them uncooked, wrapped individually, then baked from frozen with an extra 15 minutes added to the cooking time.

• Chopped olives or sun-dried tomatoes folded into the filling add briny bursts of flavor
• A pinch of red pepper flakes in the beef mixture adds gentle warmth that balances the cinnamon
• Save any leftover tomato sauce from the bottom of the pan—it's incredible tossed with pasta the next day

Save

There's something deeply satisfying about pulling a bubbling dish of stuffed peppers from the oven, knowing that dinner is ready and that everyone will ask when we're having them again.

Recipe FAQs

→ Can I substitute beef with other proteins?

Yes, you can replace beef with lentils or chickpeas for a vegetarian-friendly variation that maintains texture and flavor.

→ How do I ensure the bell peppers cook evenly?

Arrange peppers upright in the baking dish and cover with foil for the first part of baking to retain moisture and cook evenly.

→ Is it necessary to use feta cheese?

Feta adds a creamy, tangy finish but can be omitted or replaced with a dairy-free alternative if preferred.

→ What sides pair well with this dish?

This dish pairs well with fresh Greek salad, crusty bread, or roasted vegetables for a balanced meal.

→ Can this be prepared ahead of time?

Yes, it can be assembled in advance and baked just before serving for convenience.