Greek Stuffed Peppers with Beef, Rice, and Feta
These Greek stuffed peppers are a perfect balance of savory ground beef, fluffy rice, and creamy, tangy feta, all cradled in a tender roasted bell pepper. With a bright, herb-forward flavor from fresh dill and mint, this easy recipe is a satisfying weeknight meal that feels special enough for company.
Equipment
- Large skillet
- Baking dish (just large enough to hold the peppers snugly)
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- fine mesh sieve
- Aluminum foil
- Small bowl (for draining tomatoes)
Ingredients
- 4 large bell peppers any color
- 1 lb ground beef 85/15
- 1 cup cooked long-grain rice white or brown
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 cup crumbled feta cheese from a block in brine, preferably
- ¼ cup fresh dill, chopped
- 2 tablespoons fresh mint, chopped
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- ½ cup beef broth or water
- Optional: 1/4 cup tomato sauce or passata
Instructions
- Preheat your oven to 375°F (190°C). Wash the bell peppers and slice the tops off, about 1/2 inch from the stem. Remove the seeds and white membranes from inside each pepper. If the peppers don't sit flat, trim a tiny sliver off the bottom, being careful not to cut a hole through.
- In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until browned and no longer pink (about 5-7 minutes). Drain off any excess fat, leaving about a tablespoon in the pan.
- Add the diced onion to the skillet and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Reduce the heat to low. Add the drained diced tomatoes, cooked rice, dried oregano, and a generous pinch of salt and pepper. Stir together and cook for 2 minutes, allowing the flavors to meld.
- Remove the pan from the heat. Stir in the crumbled feta, fresh dill, and fresh mint. Taste the filling and adjust the seasoning as needed.
- Stand the hollowed-out peppers upright in a baking dish that's just large enough to hold them snugly. Spoon the beef and rice filling evenly into each pepper, mounding it slightly on top.
- Pour the beef broth (or water and optional tomato sauce) into the bottom of the dish, being careful not to get it on the peppers themselves.
- Cover the baking dish tightly with foil and bake for 35 minutes. Then, remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the tops are lightly golden.
- Let the peppers rest in the dish for 5 minutes before serving. Carefully transfer to plates and spoon a little of the pan juices over the top. Garnish with extra fresh dill or feta crumbles if desired.
Notes
For the best flavor, use a block of feta cheese stored in brine rather than pre-crumbled feta. Cook the rice just until al dente (about 10 minutes for white rice) to prevent it from becoming mushy during baking. Always drain the diced tomatoes well to avoid soggy peppers. The filling needs a generous amount of salt, as the peppers, rice, and beef all absorb it. Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a covered baking dish with a splash of broth or water and warm in a 350°F oven until heated through. For a variation, substitute ground lamb for the beef, or add a pinch of cinnamon (1/4 teaspoon) to the filling for a classic Greek touch.