Mediterranean Beef Stuffed Peppers

Name: Mediterranean Beef Stuffed Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 large bell peppers (any color); 1 lb ground beef; 1 cup cooked rice; 1 small onion, diced; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1/2 cup chopped parsley; Salt and pepper to taste; 1/2 cup feta cheese, crumbled; 1 can diced tomatoes (14 oz), drained

Highlighted under: Global Flavors

I love making Mediterranean Beef Stuffed Peppers for a delightful twist on a classic dish. These stuffed peppers are not only visually appealing but burst with the vibrant flavors of the Mediterranean. Ground beef, herbs, and spices combine beautifully with roasted bell peppers, creating a meal that’s hearty yet healthy. I enjoy serving them with a side of tzatziki sauce, enhancing the dish further. Each bite of these stuffed peppers is an adventure in taste, making them a favorite around my dinner table.

Created by

Emily

Last updated on 2026-01-20T13:34:28.659Z

When I first made Mediterranean Beef Stuffed Peppers, I was amazed at how approachable this dish was while still being packed with flavor. I found that using a blend of spices along with fresh herbs makes a significant difference in the taste. Roasting the peppers beforehand enhances their sweetness, creating a lovely contrast with the savory beef filling.

One tip that has worked wonders for me is to add a bit of feta cheese into the meat mixture. It gives a creamy texture and tang that elevates the overall dish. Trust me, once you try this, you won’t go back!

        Why You Will Love This Recipe
        Hearty, flavorful filling that satisfies hunger
Colorful presentation makes it a feast for the eyes
Versatile recipe—can be made ahead and frozen

      

Understanding the Ingredients

The star of Mediterranean Beef Stuffed Peppers is the blend of herbs and spices that infuse the ground beef with rich flavors. Dried oregano and ground cumin are essential for creating that signature Mediterranean taste. Oregano, which adds earthy undertones, pairs beautifully with the warm notes of cumin. If you're in a pinch, dried thyme can be substituted for oregano, though the flavor will shift slightly. This balance of seasoning ensures each bite is bursting with character and depth.

Feta cheese is not just a garnish; it contributes creaminess and a salty bite that enhances the overall taste of the filling. You can use tangy goat cheese or a sharp cheddar if preferred. Just remember, the creaminess of the cheese helps bind the filling and adds a nice textural contrast to the tender peppers. When combining the filling ingredients, aim for a mix that is moist but not overly wet; this will help your stuffed peppers hold their shape and prevent a soggy bottom.

Mastering the Cooking Technique

To ensure the peppers cook evenly, it's crucial to prepare them properly. Cut the tops off and remove the seeds, but when cutting the tops, leave a little flesh to enhance their sturdiness while baking. This technique not only helps retain their shape during cooking but also maximizes the pepper's flavor as they roast. When arranging them in the baking dish, make sure they're upright and not touching each other; this promotes even cooking and allows the heat to circulate freely.

While baking, covering the dish with foil for the first 20 minutes traps steam, softening the peppers effectively. Remove the foil afterward to achieve a beautifully roasted exterior and to let the filling brown slightly. If your peppers are particularly large, consider increasing the total baking time by 5-10 minutes. When done, they should be tender and slightly wrinkled—an indication that they are ready to be enjoyed.

Ingredients

Delicious ingredients await you to create this masterpiece!

For the Stuffed Peppers

4 large bell peppers (any color)
1 lb ground beef
1 cup cooked rice
1 small onion, diced
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 cup chopped parsley
Salt and pepper to taste
1/2 cup feta cheese, crumbled
1 can diced tomatoes (14 oz), drained

Gather these ingredients for a delightful cooking experience!

Instructions

Follow these simple steps to create your stuffed peppers.

Prepare the Peppers

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Arrange them upright in a baking dish.

Cook the Filling

In a skillet over medium heat, sauté the onion and garlic until translucent. Add ground beef, cooking until browned. Drain excess fat, then stir in cooked rice, diced tomatoes, parsley, oregano, cumin, salt, and pepper. Mix in the feta cheese.

Stuff the Peppers

Spoon the beef mixture into each pepper, pressing down gently to pack it in. Fill them generously.

Bake the Peppers

Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender and the filling is hot.

Let the stuffed peppers cool slightly before serving. Enjoy your meal!

Pro Tips

For added flavor, drizzle the stuffed peppers with olive oil before baking. You can also experiment with different cheeses in the filling for varied tastes.

Storage and Make-Ahead Tips

These stuffed peppers can be made ahead of time and stored in the refrigerator for up to three days. Prepare them fully, but instead of baking, cover them tightly with plastic wrap or foil and store them in an airtight container. When you're ready to enjoy them, simply bake as directed; you may need to add a few extra minutes to account for the chilled filling.

For longer storage, consider freezing the stuffed peppers. Bake the peppers as guided, then allow them to cool completely before wrapping them individually in plastic wrap followed by aluminum foil. When properly wrapped, they can last in the freezer for up to three months. To reheat, remove from the freezer and let them thaw overnight in the refrigerator. Bake at 375°F (190°C) for 25-30 minutes until heated through.

Serving Suggestions

Serving Mediterranean Beef Stuffed Peppers with tzatziki sauce elevates the dish to a new level. The coolness of the yogurt, cucumber, and garlic dressing provides a refreshing contrast to the warm and savory peppers. I often prepare extra tzatziki to drizzle over the top just before serving for an added burst of flavor and creaminess that complements the spices beautifully.

These stuffed peppers are versatile enough to be enjoyed as a main course or a hearty side. I recommend pairing them with a light green salad dressed with lemon vinaigrette for a well-rounded meal. A side of warm pita bread can be a great addition, allowing you to soak up every last bit of the delicious filling!

Questions About Recipes

→ Can I use turkey instead of beef for the filling?

Yes, ground turkey is a great substitute and will keep the dish lighter while still delicious.

→ Can I make these stuffed peppers vegetarian?

Absolutely! Substitute the ground beef with lentils, quinoa, or mushrooms for a hearty vegetarian option.

→ How can I store leftovers?

Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven or microwave.

→ Can I freeze stuffed peppers?

Yes, they freeze well! Just freeze them before baking. To cook, thaw in the fridge overnight and bake as directed.