Mediterranean Stuffed Bell Peppers (Print View)

Bell peppers filled with savory beef, Mediterranean herbs, veggies, and rice, baked to tender perfection.

# What You Need:

→ Bell Peppers

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

→ 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 - 1/3 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 - 1/2 tsp ground cinnamon
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper
16 - 2 tbsp olive oil

→ Topping

17 - 1/2 cup crumbled feta cheese
18 - 2 tbsp pine nuts (optional)

→ For Baking

19 - 1 cup low-sodium chicken or vegetable broth

# How to Make It:

01 - Preheat the oven to 350°F.
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 until softened, about 3 minutes.
04 - Add minced garlic and cook for 1 minute. Incorporate ground beef and cook until browned, breaking it apart with a spoon.
05 - Stir in diced zucchini and tomato, cooking 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 thoroughly.
07 - Remove the filling from heat. Stuff each bell pepper with the mixture, pressing gently. Place peppers upright in a baking dish.
08 - Pour broth into the base of the baking dish. Sprinkle each stuffed pepper with crumbled feta and pine nuts, if using.
09 - Cover the baking dish loosely with foil and bake for 35 minutes.
10 - Remove foil and bake uncovered for an additional 10 minutes until peppers are tender and feta is lightly golden.
11 - Allow the stuffed peppers to rest for 5 minutes before serving.

# Expert Tips:

01 -
  • The peppers stay perfectly tender without turning mushy, and the filling soaks up all those Mediterranean flavors while staying moist and satisfying.
  • One dish means one cleanup, and you can prep everything ahead of time, making this a weeknight dinner that feels like you spent hours in the kitchen.
  • The combination of feta and pine nuts adds a sophisticated touch that makes even a casual Tuesday night feel special.
02 -
  • The uncooked rice will finish cooking in the oven using the broth as its liquid, so don't skip the step of pouring broth around the peppers—I once made this mistake and ended up with crunchy rice that no amount of extra time could fix.
  • Don't overstuff the peppers or the filling will burst out during baking; leaving about half an inch of space at the top gives everything room to expand without escaping.
03 -
  • Roasting your pine nuts in a dry skillet for 2 minutes before sprinkling them on top brings out their buttery flavor and adds textural depth that takes the dish up a notch.
  • If your peppers are very large, you might need to extend the baking time by 5 to 10 minutes—just keep checking until they're as tender as you like them, since pepper texture is personal.

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