Mediterranean Stuffed Peppers with Ground Beef & Rice
Bell peppers are stuffed with a savory mix of ground beef, rice, tomatoes, herbs, and feta, then baked until tender. It’s a Mediterranean take on a classic comfort dish, perfect for a balanced weeknight dinner.
Time
Prep: 20 minutes
Cook: 45 minutes
Total: ~1 hour 5 minutes
Servings: 6
Ingredients
Peppers:
6 bell peppers (any color), tops cut off & seeds removed
2 tbsp olive oil
Filling:
1 lb (450 g) ground beef (or lamb for richer flavor)
1 small onion, finely chopped
3 garlic cloves, minced
1 cup cooked rice (white, brown, or basmati)
1 can (14 oz / 400 g) diced tomatoes
2 tbsp tomato paste
½ cup crumbled feta cheese
2 tbsp fresh parsley, chopped
1 tsp dried oregano
½ tsp ground cinnamon
Salt & black pepper, to taste
For Baking:
1 cup tomato sauce or crushed tomatoes
½ cup water or broth
Extra crumbled feta & parsley, for garnish
Instructions
Prep peppers – Preheat oven to 375°F (190°C). Cut tops off bell peppers, remove seeds. Brush with olive oil inside & out. Arrange in a baking dish.
Cook filling – In a skillet, saute onion in olive oil until soft. Add garlic and beef, cook until browned. Stir in tomato paste, diced tomatoes, rice, oregano, cinnamon, salt & pepper. Simmer 5 minutes. Remove from heat, stir in feta & parsley.
Stuff peppers – Spoon filling into peppers, packing gently. Place upright in baking dish.
Add baking sauce – Pour tomato sauce + water/broth around the peppers in the dish.
Bake – Cover with foil, bake 30 minutes. Uncover, bake 10–15 minutes more until peppers are tender and filling is heated through.
Serve – Garnish with extra feta & parsley. Serve warm with a simple Greek salad or crusty bread.
Notes & Tips
For a lighter option: Use ground turkey or chicken.
For a vegetarian version: Replace beef with lentils or chickpeas.
Can be prepped ahead: Stuff peppers, cover, and refrigerate up to 24 hours before baking.
Leftovers reheat well and freeze nicely.
Frequently Asked Questions
Q: Do I need to pre-cook the peppers?
No—baking softens them perfectly, but if you prefer very tender peppers, parboil for 3–4 minutes before stuffing.
Q: Can I use uncooked rice?
Yes, but increase liquid (add ½ cup broth) and bake covered for ~1 hour so rice cooks fully.
Q: What sides go best?
Greek salad, tzatziki, or roasted potatoes pair beautifully.
Nutritional Information
Calories: ~360
Protein: 22g
Carbs: 26g
Fat: 18g
Fiber: 5g