Mediterranean stuffed bell peppers (Printable)
Bell peppers filled with beef, rice, herbs, baked in tomato sauce for a vibrant, hearty dish.
# What You'll 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
→ Meats
04 - 14 oz ground beef (lean)
→ Grains
05 - 3/4 cup cooked long-grain rice
→ Herbs & Seasonings
06 - 1 tsp dried oregano
07 - 1 tsp dried basil
08 - 1/2 tsp ground cumin
09 - 1/4 tsp ground cinnamon
10 - Salt and freshly ground black pepper, to taste
11 - 2 tbsp chopped fresh parsley (plus more for garnish)
12 - 2 tbsp chopped fresh mint (optional)
→ Sauces & Liquids
13 - 14 oz canned chopped tomatoes
14 - 2 tbsp tomato paste
15 - 1/2 cup beef or vegetable broth
16 - 2 tbsp extra-virgin olive oil
→ Dairy (optional)
17 - 1/2 cup crumbled feta cheese, for topping
# How-To Steps:
01 - Preheat the oven to 375°F.
02 - Place the hollowed bell peppers upright in a baking dish. Set aside.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion; sauté 3 minutes until soft. Add garlic and cook 1 minute more.
04 - Add ground beef and cook, breaking it up, until browned and cooked through—about 6 minutes. Drain excess fat if needed.
05 - Stir in cooked rice, oregano, basil, cumin, cinnamon, parsley, mint (if using), half the chopped tomatoes, and tomato paste. Season with salt and pepper. Cook 3-4 minutes, stirring to combine and heat through.
06 - Carefully spoon the beef and rice mixture evenly into each bell pepper.
07 - Mix the remaining chopped tomatoes with the broth and pour around the peppers in the baking dish.
08 - Cover the dish with aluminum foil and bake for 30 minutes.
09 - Remove foil, top with crumbled feta (if using), and bake uncovered for an additional 10-15 minutes, until peppers are tender and cheese is golden.
10 - Garnish with extra parsley. Serve hot, spooning some sauce over each pepper.
# Expert Suggestions:
01 -
- The combination of warm cinnamon and cumin gives these peppers an aromatic depth that surprises everyone who tries them
- They reheat beautifully for lunch the next day, often tasting even better as the flavors meld overnight
02 -
- Don't skip covering the pan with foil during the first 30 minutes of baking—this steaming step is what keeps the peppers from drying out before they're fully tender
- The filling should be slightly over-seasoned before it goes into the peppers because the rice will absorb some salt as it cooks in the tomato juices
03 -
- If your peppers wobble in the baking dish, slice a tiny bit off the bottom to create a flat base without cutting all the way through
- Let the stuffed peppers rest for 5 minutes after baking before serving—they hold their shape better when you slice into them