Mediterranean Ground Beef Stuffed Peppers

Name: Mediterranean Ground Beef Stuffed Peppers
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 3 large bell peppers (red or any color, seeds removed and peppers cut in half {6 halves}); 1 cup water or tomato sauce (for the baking dish); 1 cup cooked rice {I used white jasmine rice (white or brown rice}); 2 tablespoons olive oil; 1 pound ground beef (80/20); 1/2 teaspoon salt; 1/8 teaspoon black pepper; 2 garlic cloves (minced); 1 teaspoon cinnamon; 1 teaspoon allspice; 1/4 teaspoon cayenne pepper (optional); 1/4 teaspoon paprika; 1/4 teaspoon clove; 1 (15 ounce) can diced tomatoes (drained); 1/2 cup feta cheese (crumbled); 1/4 cup pine nuts (optional); Fresh parsley and mint for garnish

Mediterranean Ground Beef Stuffed Peppers are bell peppers that are roasted with a delicious Mediterranean ground beef mixture, rice, diced tomatoes and warm spices.

Prep15 min
Cook1 hr
Total1 hr 15 min
Makes6 servings
Calories622

Ingredients

6 servings

3 large bell peppers (red or any color, seeds removed and peppers cut in half {6 halves})
1 cup water or tomato sauce (for the baking dish)
1 cup cooked rice {I used white jasmine rice (white or brown rice})
2 tablespoons olive oil
1 pound ground beef (80/20)
1/2 teaspoon salt
1/8 teaspoon black pepper
2 garlic cloves (minced)
1 teaspoon cinnamon
1 teaspoon allspice
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon paprika
1/4 teaspoon clove
1 (15 ounce) can diced tomatoes (drained)
1/2 cup feta cheese (crumbled)
1/4 cup pine nuts (optional)
Fresh parsley and mint for garnish

Method

1
Preheat the oven to 400°F.
2
Cut the peppers in half and remove the seeds and membranes. Lay them cut side up in a 9x13 baking dish (use two dishes if the peppers are large).
3
Pour 1 cup of water or tomato sauce into the bottom of the dish. This steams the peppers so they cook faster.
4
Heat the olive oil in a large skillet over medium heat. Add the ground beef, salt, pepper, garlic, and spices and cook until browned. Stir in the pine nuts here if you'd like them in the filling.
5
Drain the beef and transfer it to a large bowl. Stir in the diced tomatoes and rice.
6
Spoon the filling evenly into the peppers, mounding it slightly.
7
Cover tightly with foil and bake for 40 to 50 minutes, until a knife slides into the pepper with almost no resistance.
8
Remove the foil, sprinkle on the feta, and bake 5 to 10 minutes more until the feta softens. Serve warm with fresh parsley, mint, and pine nuts.

Notes

Rice: Use cooked rice. Uncooked rice won't soften inside the peppers. Peppers: Red, yellow, or orange peppers are the sweetest. For whole peppers, trim a thin slice off the bottom so they stand upright, and add 10 to 15 minutes of covered baking time. Spice Shortcut: Use 2 teaspoons Lebanese seven spice instead of the cinnamon, allspice, and clove. Make Ahead: Stuff, cover, and refrigerate up to 24 hours before baking. Add about 10 minutes to the covered bake time. Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Thaw frozen peppers overnight in the fridge before reheating. Reheat: Cover and bake at 350°F for about 20 minutes, then uncover for 5 minutes. You can also microwave for 2 to 3 minutes, or microwave for 1 to 2 minutes and then air fry at 350°F for 5 to 7 minutes.