Description
A cozy, wholesome dinner featuring bell peppers stuffed with a savory Greek-inspired beef and rice filling, topped with tangy feta cheese. This easy recipe combines bright lemon, oregano, and cinnamon for a flavorful Mediterranean twist.
Ingredients
- 4 large bell peppers (red or yellow preferred)
- 1 pound ground beef (80/20)
- 1 cup cooked rice (white or brown)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons extra virgin olive oil
- ½ cup low sodium beef broth
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- ¼ teaspoon ground cinnamon
- Salt and pepper to taste
- ½ cup crumbled feta cheese
Instructions
- Step: Preheat oven to 375°F (190°C). Slice tops off bell peppers and remove seeds and membranes. Trim bottoms slightly if needed to stand upright. Place peppers in a baking dish.
- Step: Heat olive oil in a large skillet over medium heat. Sauté diced onion until soft and translucent, about 3-4 minutes. Add minced garlic and cook for 1 minute until fragrant.
- Step: Add ground beef, breaking it up with a spoon. Cook until browned and no longer pink, about 6-7 minutes. Drain excess fat.
- Step: Stir in tomato paste, dried oregano, cinnamon, salt, and pepper. Pour in beef broth and lemon juice. Simmer for 2-3 minutes until flavors meld and liquid reduces slightly.
- Step: Remove skillet from heat. In a large mixing bowl, combine beef mixture with cooked rice and half of the crumbled feta. Mix gently but thoroughly.
- Step: Stuff each bell pepper with the beef and rice mixture, pressing gently but not packing tightly. Sprinkle remaining feta on top of each pepper.
- Step: Cover baking dish loosely with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 5-10 minutes until peppers are tender and feta is slightly golden.
- Step: Let stuffed peppers rest for 5 minutes before serving. Garnish with fresh parsley or dill if desired.
Notes
Do not overfill the peppers to prevent overflow during baking. Use day-old rice for better texture in the filling. Drain cooked beef well to avoid greasy filling. Fresh lemon juice brightens and balances the dish. Use good-quality block feta cheese for best flavor and texture. Cover with foil initially to trap steam and keep peppers moist. Add crushed red pepper flakes for a subtle spicy kick if desired. Prepare filling a day ahead for convenience.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 stuffed bell pepper
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 60 mg
Keywords: Greek stuffed peppers, beef stuffed peppers, rice stuffed peppers, feta cheese, Mediterranean dinner, easy dinner recipe, healthy stuffed peppers