Stuffed Bell Peppers Mediterranean (Print Version)

Tender bell peppers stuffed with savory meat and rice mixture, baked in tomato sauce topped with melted cheese.

# Ingredient List:

→ Vegetables

01 - 4 large bell peppers (red, yellow, or green), tops cut off, seeds removed
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Meats

04 - 14 oz ground beef or turkey

→ Grains

05 - 3/4 cup cooked rice (white or brown)

→ Dairy

06 - 1 cup shredded mozzarella or cheddar cheese, divided
07 - 2 tbsp grated Parmesan cheese

→ Sauces & Liquids

08 - 2 cups tomato sauce
09 - 2 tbsp olive oil

→ Seasonings

10 - 1 tsp dried oregano
11 - 1 tsp dried basil
12 - 1/2 tsp paprika
13 - Salt and freshly ground black pepper, to taste

→ Optional

14 - 2 tbsp fresh parsley, chopped
15 - 1/4 cup breadcrumbs (for added texture)

# Steps:

01 - Preheat oven to 350°F.
02 - Cut off the tops of bell peppers and remove seeds and membranes. Set aside.
03 - Heat olive oil in a large skillet over medium heat. Add onion and cook for 3–4 minutes until softened. Add garlic and cook for 1 minute more.
04 - Add ground beef or turkey, breaking it up as it cooks, until browned and cooked through, about 6–7 minutes.
05 - Stir in cooked rice, 1/2 cup shredded cheese, Parmesan, oregano, basil, paprika, parsley (if using), salt, and pepper. Mix well.
06 - Pour half of the tomato sauce into the bottom of a baking dish large enough to hold the peppers.
07 - Fill each bell pepper with the meat and rice mixture, pressing down gently to pack. Place peppers upright in the prepared dish.
08 - Spoon the remaining tomato sauce over the stuffed peppers.
09 - Cover baking dish with foil and bake for 35 minutes.
10 - Uncover, sprinkle remaining shredded cheese and breadcrumbs (if using) over the tops, and bake for an additional 10–15 minutes, until cheese is golden and peppers are tender.
11 - Remove from oven and let rest for 5 minutes before serving.

# Expert Tips:

01 -
  • Everything cooks together in one dish, so you get those incredible mingled flavors where the pepper sweetness seeps into the meat filling
  • The way the cheese creates this golden crust on top while the tomato sauce bubbles underneath makes the whole house smell like an Italian grandmother moved in for the afternoon
02 -
  • Do not skip the step of cutting a tiny sliver off the bottom of each pepper if they will not stand upright, I learned this the messy way when they tipped over in the oven
  • The cheese on top can go from golden to burned surprisingly fast, so set a timer for that last 10 minutes and check at the 8 minute mark
03 -
  • Use a cookie scoop to fill the peppers, it keeps your hands clean and portions even
  • If your peppers are thickwalled, parboil them for 5 minutes before stuffing so they finish cooking at the same time as the filling
Go Back