Mediterranean stuffed bell peppers (Print Version)

Bell peppers filled with beef, rice, Mediterranean vegetables, baked and topped with herbs and feta cheese.

# What You Need:

→ Vegetables

01 - 4 large bell peppers, tops removed, seeds discarded
02 - 1 small red onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium zucchini, diced
05 - 1 cup cherry tomatoes, quartered
06 - 2 tablespoons fresh parsley, chopped
07 - 2 tablespoons fresh mint, chopped

→ Meats

08 - 1 lb lean ground beef

→ Grains

09 - 1 cup cooked white or brown rice

→ Dairy

10 - ½ cup crumbled feta cheese, plus extra for garnish

→ Liquids

11 - 2 tablespoons olive oil
12 - ½ cup tomato passata or crushed tomatoes

→ Spices & Seasonings

13 - 1 teaspoon dried oregano
14 - ½ teaspoon ground cumin
15 - ½ teaspoon smoked paprika
16 - Salt and black pepper, to taste

# How To Make:

01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to hold peppers upright.
02 - Heat olive oil in large skillet over medium heat. Sauté onion 2 minutes until softened. Add garlic and cook 1 minute.
03 - Add ground beef and cook until browned, breaking apart with spoon, about 5 minutes. Drain excess fat if needed.
04 - Stir in zucchini, cherry tomatoes, oregano, cumin, paprika, salt, and pepper. Sauté 3–4 minutes until vegetables soften.
05 - Mix in cooked rice, tomato passata, parsley, mint, and ½ cup feta cheese. Cook 2 minutes, adjust seasoning.
06 - Spoon beef mixture evenly into hollowed peppers. Place peppers upright in prepared baking dish.
07 - Cover with foil and bake 30 minutes until peppers begin to soften.
08 - Remove foil, sprinkle with extra feta, and bake 10–15 minutes until peppers tender and tops golden. Cool slightly before serving.

# Expert Tips:

01 -
  • The combination of warm spices and fresh herbs creates layers of flavor that develop even more as the peppers bake
  • Its one of those meals that looks impressive but comes together with pantry staples and whatever vegetables you have on hand
02 -
  • If your peppers wobble in the baking dish, slice a tiny bit off the bottom to create a flat base without cutting through the cavity
  • Letting the stuffed peppers rest for 5 minutes after baking helps them set and makes serving much easier
03 -
  • Choose peppers with flat bottoms and straight sides so they stand upright without tipping
  • If the filling seems too thick, splash in a little tomato passata rather than water to maintain flavor intensity

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