Stuffed Bell Peppers Mediterranean

The smell of these baking takes me back to my tiny first apartment kitchen where I learned that bell peppers transform into something magical after an hour in the oven. I remember calling my mom at 11pm because I could not figure out why my peppers kept tipping over in the pan. She laughed and told me to nestle them closer together, and suddenly everything made sense. Now I make these whenever I want food that feels like a warm embrace after a long day.

My friend Sarah came over during a particularly dreary February and we stood around the oven watching the cheese bubble through the glass door. She had never had stuffed peppers before and was skeptical about the whole concept. One bite in and she was already asking how to make them vegetarian for her husband. Now she texts me photos every time she makes them, with little variations she has discovered along the way.

Ingredients

• 4 large bell peppers: Red and yellow peppers become sweeter when baked while green ones hold up beautifully and add a slight bitterness that balances the rich filling
• 1 small onion, finely chopped: I learned to chop these quite small so they disappear into the filling rather than creating distinct onion pockets
• 2 cloves garlic, minced: Fresh garlic makes all the difference here, so avoid the preminced stuff in jars if you can
• 400 g (14 oz) ground beef or turkey: Turkey keeps it lighter but beef adds more depth of flavor, choose based on your mood
• 150 g (3/4 cup) cooked rice: Day old rice works perfectly here since it will absorb more moisture from the sauce and meat mixture
• 120 g (1 cup) shredded mozzarella or cheddar cheese: Dividing the cheese between the filling and the topping gives you pockets of melted goodness throughout
• 30 g (2 tbsp) grated Parmesan cheese: This adds a salty depth that makes the filling taste much more complex than it really is
• 500 ml (2 cups) tomato sauce: Use your favorite jarred sauce or make a quick one from canned tomatoes, herbs, and garlic
• 2 tbsp olive oil: This helps soften the onions and garlic properly at the start
• 1 tsp dried oregano and 1 tsp dried basil: These Mediterranean herbs are classic for a reason and work beautifully with both the peppers and tomato sauce
• 1/2 tsp paprika: Just a subtle warmth that ties everything together without adding heat
• Salt and freshly ground black pepper: Season generously but taste as you go since the cheese and Parmesan are already salty
• 2 tbsp fresh parsley, chopped: Fresh herbs add a bright finish that cuts through all the richness
• 30 g (1/4 cup) breadcrumbs, optional: These create a lovely crispy cheese crust on top if you want that extra texture

Instructions

Get your oven ready:

Preheat to 180°C (350°F) and position a rack in the middle so the peppers cook evenly without burning on top.

Prep the peppers:

Cut off the tops and remove all seeds and membranes, then set the peppers aside while you make the filling.

Cook the aromatics:

Heat olive oil in a large skillet over medium heat, cook onion for 3 to 4 minutes until softened, then add garlic for just 1 minute more.

Brown the meat:

Add ground beef or turkey, breaking it up as it cooks until browned and cooked through, about 6 to 7 minutes.

Make the filling:

Stir in cooked rice, half the shredded cheese, Parmesan, oregano, basil, paprika, parsley, salt, and pepper until well combined.

Prep the baking dish:

Pour half the tomato sauce into the bottom of a baking dish large enough to hold all four peppers upright.

Stuff the peppers:

Fill each pepper with the meat and rice mixture, pressing down gently to pack it in, then place them upright in the prepared dish.

Add sauce and cover:

Spoon the remaining tomato sauce over the stuffed peppers and cover the baking dish tightly with foil.

Bake covered:

Bake for 35 minutes until the peppers start to soften and the filling is heated through.

Finish with cheese:

Uncover, sprinkle remaining shredded cheese and breadcrumbs if using over the tops, then bake for 10 to 15 more minutes until cheese is golden.

Rest before serving:

Let the stuffed peppers rest for 5 minutes out of the oven so the filling sets slightly and makes serving easier.

Save

Last autumn I made a huge batch for a potluck and watched them disappear in minutes. The host asked for the recipe before she even finished her first pepper, which is always the best compliment. Now whenever I smell peppers roasting, I think of gathering tables full of people passing serving dishes and reaching for seconds.

Making These Your Own

Sometimes I use a mix of red and yellow peppers because the variety looks beautiful on the table. Other times I will add a diced zucchini or mushrooms to the filling if I have extra vegetables that need using. The recipe is forgiving and welcomes whatever tweaks you want to make it work for your family.

Serving Suggestions

A crisp green salad with a bright vinaigrette cuts through the richness perfectly. I also love serving these with some crusty bread to soak up the extra sauce from the bottom of the dish. The contrast between the tender peppers and the crunch of fresh salad is what makes the meal feel complete.

Make Ahead Wisdom

You can assemble everything up to a day ahead and keep it covered in the refrigerator. The flavors actually meld together even more when they have time to sit before baking. Just add 5 to 10 extra minutes to the covered baking time if cooking straight from the refrigerator.

• Wrap individual leftover peppers in foil and freeze them for quick future lunches
• The filling works just as well in hollowed out tomatoes or zucchini boats
• These reheat beautifully in a 350°F oven for about 20 minutes until hot throughout

Save

There is something deeply satisfying about a meal that looks impressive but comes together with such simple ingredients. These peppers have become my go to when I want comfort food that still feels special enough for company.

Recipe FAQs

→ Can I make these stuffed bell peppers ahead of time?

Yes, you can assemble the peppers up to 24 hours in advance and refrigerate them covered. When ready to bake, add an extra 10-15 minutes to the cooking time if baking straight from the refrigerator.

→ What other grains can I use instead of rice?

Quinoa, couscous, or even cauliflower rice work well as alternatives. Adjust cooking time slightly as different grains absorb moisture differently. Brown rice adds extra fiber and nutty flavor.

→ How do I know when the peppers are done?

The peppers are ready when they're tender when pierced with a fork and the filling is hot throughout. The cheese on top should be melted and lightly golden, typically after 45-50 minutes of baking.

→ Can I freeze stuffed bell peppers?

Absolutely! Assemble raw peppers, wrap individually in plastic and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding 10-15 minutes to the baking time.

→ What's the best way to stabilize the peppers in the baking dish?

Slice a tiny piece off the bottom of each pepper to create a flat base without creating a hole. Alternatively, nestle them closely together in the dish so they support each other upright during baking.