Stuffed Peppers with Ground Beef & Rice – Mediterranean Style

These Mediterranean-style stuffed peppers are a wholesome, comforting dish full of flavor and color. Tender bell peppers are filled with a savory mixture of ground beef, rice, tomatoes, and herbs, then baked until juicy and aromatic. The blend of olive oil, oregano, and cumin gives it that warm Mediterranean depth, while a sprinkle of feta on top adds a perfect salty finish.

Total Time: 55–60 minutes
Serves: 4

Ingredients

4 bell peppers, tops cut off and seeds removed

300 g ground beef

1 cup cooked rice

1 small onion, finely chopped

2 garlic cloves, minced

½ cup diced tomatoes (fresh or canned)

2 tbsp tomato paste

1 tsp dried oregano

1 tsp ground cumin

2 tbsp fresh parsley, chopped

Salt and pepper, to taste

2 tbsp olive oil

Optional: crumbled feta for topping

Instructions

Preheat the oven:
Set your oven to 375°F (190°C). Lightly grease a baking dish large enough to fit the peppers snugly.

Prepare the peppers:
Slice the tops off the bell peppers and remove the seeds and membranes. Drizzle lightly with olive oil and place them upright in the baking dish.

Cook the filling:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until soft. Stir in the garlic and cook for another 30 seconds.

Brown the beef:
Add the ground beef to the skillet and cook until browned, breaking it apart as it cooks. Season with salt, pepper, oregano, and cumin.

Add the rice and tomatoes:
Stir in the cooked rice, diced tomatoes, and tomato paste. Mix well to combine and let it simmer for 3–5 minutes until the mixture thickens slightly. Remove from heat and stir in fresh parsley.

Stuff the peppers:
Spoon the beef and rice mixture evenly into each prepared bell pepper. If desired, sprinkle crumbled feta on top.

Bake:
Drizzle the remaining tablespoon of olive oil over the stuffed peppers. Cover loosely with foil and bake for 30 minutes. Remove the foil and bake uncovered for another 10–15 minutes, until the peppers are tender and lightly browned on top.

Serve:
Let them rest for a few minutes before serving. Garnish with more parsley or feta if desired.

Tips

Pre-cook the Peppers for Tenderness:
If you like your peppers soft all the way through, blanch them in boiling water for 3–4 minutes before stuffing. This helps them cook evenly and stay juicy.

Don’t Overfill the Peppers:
Leave a little space at the top. The filling expands slightly as it bakes, especially if you’re using rice or quinoa.

Use Leftover Rice:
Cold, leftover rice works best—it absorbs flavors better and doesn’t get mushy.

Adjust Moisture:
If your filling looks dry before stuffing, add a splash of water or a spoon of tomato sauce to keep it from drying out during baking.

Browning is Flavor:
Take time to let the beef brown properly. It builds a richer base flavor that makes the whole dish taste more layered and savory.

Foil for Moisture:
Covering the peppers with foil for the first part of baking keeps them tender and prevents the tops from burning before the inside is heated through.

Variations

Mediterranean Chicken Version:
Swap ground beef for ground chicken or turkey, and add a sprinkle of crumbled feta and chopped olives for a lighter, tangier flavor.

Vegetarian Option:
Replace the beef with chopped mushrooms, lentils, or chickpeas for a hearty meat-free version. Add extra herbs or a touch of smoked paprika for depth.

Greek-Style:
Add crumbled feta, kalamata olives, and a pinch of cinnamon to the filling. Serve with a side of tzatziki for a full Greek-inspired meal.

Low-Carb Version:
Replace rice with cauliflower rice or finely chopped zucchini. This keeps the dish light and keto-friendly.

Tomato Sauce Base:
Pour a thin layer of tomato sauce or marinara into the bottom of the baking dish before adding the peppers. It creates a saucier, more flavorful finish.

Cheesy Topping:
For a comfort-food touch, top each pepper with mozzarella or provolone in the last 10 minutes of baking until bubbly and golden.

Add More Veggies:
Mix in diced spinach, carrots, or eggplant for added nutrients and texture.

Q&A

Q: Can I make these stuffed peppers ahead of time?
Yes. You can prepare and stuff the peppers up to 24 hours in advance. Cover and refrigerate them unbaked. When ready to serve, bake them straight from the fridge, adding about 10 extra minutes to the cooking time.

Q: Can I freeze stuffed peppers?
Absolutely. Let them cool completely, then wrap individually in foil or store in airtight containers. They freeze well for up to 3 months. To reheat, bake from frozen at 375°F (190°C) for 30–40 minutes.

Q: What type of bell pepper works best?
Red, yellow, and orange peppers are sweeter and work beautifully for Mediterranean flavors. Green peppers are slightly bitter, which some people prefer for a more savory balance.

Q: Do I have to use cooked rice?
Yes. Using cooked rice ensures the filling is evenly cooked and prevents the dish from becoming watery. If you only have uncooked rice, partially cook it before mixing.

Q: Can I make this dish dairy-free?
Yes. Just skip the feta topping or replace it with dairy-free cheese. The recipe still tastes great without it.

Q: What can I serve with stuffed peppers?
They’re filling on their own, but a side of Greek salad, garlic yogurt sauce, or roasted vegetables pairs perfectly.

Nutrition

(Per stuffed pepper, with lean ground beef and no feta topping)

Calories: ~290 kcal

Protein: 22 g

Carbohydrates: 18 g

Fat: 15 g

Fiber: 3 g

Sugar: 5 g

Sodium: 420 mg

Adding feta increases calories by about 40–50 kcal per serving.

Conclusion

These Mediterranean Stuffed Peppers with Ground Beef & Rice strike a perfect balance between comfort and nutrition. The juicy bell peppers, aromatic herbs, and rich tomato filling make it satisfying without being heavy. It’s easy enough for a weeknight dinner yet elegant enough for guests. You can easily adapt it—swap the protein, go vegetarian, or add extra cheese to suit your taste.