Stuffed Bell Peppers Mediterranean (Printable)

Bell peppers filled with a savory mix of rice, meat, herbs, baked in tomato sauce with melted cheese topping.

# What You'll Need:

→ 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 (optional, for added texture)

# How To:

01 - Preheat the oven to 350°F.
02 - Cut off the tops of the bell peppers and remove seeds and membranes. Set aside.
03 - Heat olive oil in a large skillet over medium heat. Sauté finely chopped onion for 3 to 4 minutes until softened, then add minced garlic and cook for 1 more minute.
04 - Add ground beef or turkey to the skillet, breaking it apart as it cooks. Stir occasionally until meat is browned and cooked through, about 6 to 7 minutes.
05 - Stir in cooked rice, half of the shredded cheese (½ cup), grated Parmesan, dried oregano, dried basil, paprika, chopped parsley if using, salt, and pepper. Mix until well incorporated.
06 - Pour half of the tomato sauce (1 cup) evenly into the bottom of a baking dish large enough to hold the peppers upright.
07 - Fill each bell pepper with the meat and rice mixture, packing gently to fill completely. Place stuffed peppers upright in the baking dish.
08 - Pour the remaining tomato sauce evenly over the stuffed peppers.
09 - Cover the baking dish with aluminum foil and bake in the preheated oven for 35 minutes.
10 - Remove foil and sprinkle the remaining shredded cheese and optional breadcrumbs on top of the peppers. Bake uncovered for an additional 10 to 15 minutes until cheese is golden and peppers are tender.
11 - Remove from oven and let the stuffed peppers rest for 5 minutes before serving.

# Expert Tips:

01 -
  • The filling is forgiving enough to adjust based on what's in your fridge, yet structured enough to feel intentional.
  • Watching the cheese bubble and turn golden is oddly therapeutic, like cooking that actually rewards you while you work.
  • One pan feeds four people, which means less cleanup and more time enjoying dinner.
02 -
  • Don't skip the resting step before serving; it sounds small but it's the difference between peppers that hold their shape and filling that runs across the plate.
  • Taste your filling before you stuff the peppers and adjust seasoning then—it's your last chance to make sure it's actually flavorful enough.
03 -
  • If your peppers won't stand upright, carefully trim a thin slice from the bottom to create a stable surface—they'll be perfect.
  • Make the filling a few hours ahead and refrigerate it; stuffing cold peppers with room-temperature filling actually cooks more evenly.
Go Back