Mediterranean Stuffed Bell Peppers
Colorful bell peppers stuffed with lean ground beef, brown rice, tomatoes, herbs, and Mediterranean spices, then baked until tender.
Prep Time
25 mins min
Cook Time
40 mins min
Total Time
65 min
Servings
6
Ingredients
- 6 large bell peppers (mixed colors)
- 500 g lean ground beef
- 1 cup cooked brown rice
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 1 2 tomatoes, finely diced
- 2 tbsp tomato paste
- 2 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 0.5 tsp ground cinnamon
- 1 tsp sea salt
- 0.5 tsp black pepper
- 0.25 cup chopped fresh parsley
- 0.25 cup chopped fresh mint (optional)
- 0.5 cup low-sodium vegetable or beef broth
Instructions
- 1
Preheat the oven to 190°C (375°F).
- 2
Slice the tops off the peppers and remove the seeds and membranes.
- 3
Heat the olive oil in a large skillet over medium heat.
- 4
Cook the onion until softened, then add the garlic and cook for 30 seconds.
- 5
Add the ground beef and cook until browned.
- 6
Stir in the tomatoes, tomato paste, cumin, paprika, oregano, cinnamon, salt, and pepper.
- 7
Mix in the cooked brown rice, parsley, and mint. Cook for another 2 minutes.
- 8
Fill each bell pepper generously with the beef and rice mixture.
- 9
Arrange the peppers upright in a baking dish and pour the broth into the bottom of the dish.
- 10
Cover loosely with foil and bake for 30 minutes.
- 11
Remove the foil and bake for another 10 minutes until the peppers are tender and lightly browned.
- 12
Serve warm with yogurt, tahini sauce, or a fresh Mediterranean salad.
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