Mediterranean Stuffed Bell Peppers (Printable Version)

Savory beef and rice filling baked in colorful bell peppers with Mediterranean herbs and feta cheese.

# What You’ll Need:

→ Peppers

01 - 4 large bell peppers (red, yellow, or orange), tops removed and seeds discarded

→ Filling

02 - 1 lb ground beef
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 medium zucchini, finely diced
06 - 1 medium tomato, diced
07 - ⅓ cup uncooked long-grain rice, rinsed
08 - 2 tbsp tomato paste
09 - 2 tbsp chopped fresh parsley
10 - 1 tbsp chopped fresh mint
11 - 1 tsp dried oregano
12 - 1 tsp ground cumin
13 - ½ tsp ground cinnamon
14 - ½ tsp salt
15 - ¼ tsp black pepper
16 - 2 tbsp olive oil

→ Topping

17 - ½ cup crumbled feta cheese
18 - 2 tbsp pine nuts (optional)

→ Baking Liquid

19 - 1 cup low-sodium chicken or vegetable broth

# Directions:

01 - Set the oven to 350°F (180°C).
02 - Slice off the tops of the bell peppers and remove seeds and membranes. Set aside.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3 minutes until softened.
04 - Add minced garlic to the skillet and cook for 1 minute. Incorporate ground beef and cook until browned, breaking up with a spoon.
05 - Stir in diced zucchini and tomato; cook for 3 minutes until slightly softened.
06 - Mix in rinsed rice, tomato paste, parsley, mint, oregano, cumin, cinnamon, salt, and pepper. Cook for 2 to 3 minutes, stirring well.
07 - Take the skillet off the heat and prepare to stuff the peppers.
08 - Stuff each bell pepper with the beef and vegetable mixture, pressing gently to compact.
09 - Stand the stuffed peppers upright in a baking dish.
10 - Pour chicken or vegetable broth into the base of the baking dish around the peppers.
11 - Sprinkle crumbled feta cheese and pine nuts evenly over the stuffed peppers.
12 - Cover the dish loosely with aluminum foil and bake for 35 minutes.
13 - Remove the foil and continue baking for an additional 10 minutes until peppers are tender and feta is lightly golden.
14 - Allow the stuffed peppers to rest for 5 minutes prior to serving.

# Top Tips:

01 -
  • The cinnamon hides in the background like a secret, making the beef taste more complex than you'd expect.
  • These peppers taste even better the next day when flavors have settled in.
  • One recipe feeds four people without feeling like you've spent all evening cooking.
02 -
  • If your peppers are very large, add an extra 5-10 minutes to the final baking time so they actually become tender instead of just warm.
  • The broth on the bottom keeps everything moist, but don't skip it thinking the filling has enough moisture on its own—it doesn't.
  • Rinsing the rice matters because it removes the starch that would make the filling gluey and prevent the rice from cooking properly in the steam.
03 -
  • Choose peppers that are roughly the same size so they cook evenly and look cohesive on the plate.
  • If your peppers seem very thick-walled, blanch them in boiling water for 3-4 minutes before stuffing to soften them slightly and ensure they finish cooking in the time given.

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