Mediterranean stuffed bell peppers

The scent of oregano and cumin hitting hot olive oil takes me straight back to my tiny apartment kitchen, where I first learned that stuffed peppers were meant to be generous rather than precise. I was hosting a dinner party and completely misjudged how much filling to make, ending up with overflowing peppers and a messy oven. Everyone loved them anyway, and the slightly chaotic presentation became part of the charm.

Last summer, my neighbor smelled these baking through our open kitchen window and showed up with a bottle of wine. We ended up eating on the back porch as the sun went down, and she admitted she had always been intimidated by stuffed peppers until seeing how casually I threw them together. Now she makes them every Sunday.

Ingredients

• 4 large bell peppers: Mixed colors make for a stunning presentation, and different varieties have subtly different sweetness levels
• 1 lb lean ground beef: You can substitute lamb or ground turkey, but beef gives the richest base for the Mediterranean spices
• 1 small red onion, finely chopped: Red onion mellows beautifully when cooked and adds a lovely sweetness
• 2 cloves garlic, minced: Fresh garlic is non-negotiable here, it blooms in the olive oil and perfumes the entire filling
• 1 medium zucchini, diced: Zucchini releases moisture as it cooks, keeping the filling from getting too dense
• 1 cup cherry tomatoes, quartered: They burst during baking and create little pockets of bright acidity
• 1 cup cooked rice: Day-old rice works perfectly and actually absorbs the flavors better than freshly cooked
• ½ cup crumbled feta cheese: Salty and tangy, feta cuts through the rich beef and ties all the Mediterranean flavors together
• 2 tablespoons olive oil: Use a good quality extra virgin, it carries the spices and coats every vegetable
• ½ cup tomato passata: This concentrated tomato puree binds everything without making the filling too wet
• 1 teaspoon dried oregano, ½ teaspoon cumin, ½ teaspoon smoked paprika: This trio is the backbone of Mediterranean cooking
• 2 tablespoons fresh parsley and mint: The fresh herbs at the end wake everything up and add brightness

Instructions

Get your oven ready:

Preheat to 375°F and grease a baking dish, then set up your peppers by cutting the tops off and removing the seeds and membranes

Build the flavor base:

Warm olive oil in a large skillet over medium heat, sauté the onion for 2 minutes until it softens, then add garlic for just 1 minute until fragrant

Brown the beef:

Add the ground beef and cook for about 5 minutes, breaking it up with your spoon and draining any excess fat that accumulates

Add the vegetables and spices:

Stir in zucchini, cherry tomatoes, oregano, cumin, paprika, salt, and pepper, cooking for 3 to 4 minutes until the vegetables start to soften

Bring it all together:

Mix in cooked rice, tomato passata, fresh herbs, and feta, cooking for 2 more minutes and tasting to adjust the seasoning

Stuff the peppers:

Spoon the filling generously into each pepper, packing it lightly and placing them upright in your prepared baking dish

Bake covered first:

Cover tightly with foil and bake for 30 minutes, which steams the peppers until they are almost tender

Finish with cheese:

Remove the foil, sprinkle extra feta on top, and bake for another 10 to 15 minutes until peppers are completely tender and the cheese is golden

Save

My daughter now requests these for her birthday dinner every year, and watching her carefully choose which color pepper she wants reminds me of how food traditions start in the smallest moments. She has started helping me chop the herbs, and I hope someday she makes these without needing the recipe.

Making It Your Own

The filling is incredibly forgiving and adapts well to whatever vegetables need using up from your refrigerator. I have added diced eggplant, swapped in fresh basil for mint, and even used leftover roasted vegetables when I was short on time.

What To Serve Alongside

A crisp green salad with a lemon vinaigrette cuts through the richness, and crusty bread is essential for soaking up any juices that escape the peppers. Sometimes I roast extra vegetables on the same sheet pan for a complete meal.

Leftovers Actually Get Better

These peppers reheat beautifully and the flavors continue to meld overnight, making them perfect for meal prep. The filling can also be made ahead and stored in the refrigerator for up to two days before stuffing and baking.

• Wrap individual peppers tightly and freeze for up to three months
• Reheat covered at 350°F for about 20 minutes until heated through
• Consider making double the filling and freezing half for a quick future dinner

Save

There is something deeply satisfying about a stuffed pepper, the way it holds all those flavors inside its edible container until the moment you cut into it. I hope this recipe finds its way into your regular rotation.

Recipe Q&A

→ Can I use other meats instead of beef?

Yes, ground turkey or lamb can be substituted for beef for a different flavor profile.

→ What type of rice works best for stuffing these peppers?

Both white and brown cooked rice work well, depending on your preference for texture and nutrition.

→ Are there vegetarian options for this dish?

To make it vegetarian, replace the beef with beans, lentils, or extra vegetables and adjust seasonings accordingly.

→ How can I add more Mediterranean flavor?

Incorporate chopped olives or sun-dried tomatoes into the filling for extra depth and traditional tastes.

→ What is the best way to keep the peppers upright during baking?

Use a baking dish large enough to hold the peppers snugly, preventing them from tipping over as they bake.