Mediterranean Ground Beef Stuffed Peppers

Mediterranean Ground Beef Stuffed Peppers are bell peppers that are roasted with a delicious Mediterranean ground beef mixture, rice, diced tomatoes and warm spices. They are then topped with fresh herbs, feta cheese and served warm. This is a great recipe to use up summer produce.

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Total Servings: 6


  • 6 large bell peppers, red or any color, seeds removed and peppers cut in half 
  • 1 cup cooked rice {I used white jasmine rice, white or brown rice} 
  • 2 tablespoons olive oil 
  • 1 pound ground beef, 80/20
  • 1/2 teaspoon salt 
  • 1/8 teaspoon black pepper 
  • 2 garlic cloves, minced 
  • 1 teaspoon cinnamon 
  • 1 teaspoon allspice 
  • 1/4 teaspoon cayenne pepper 
  • 1/4 teaspoon paprika 
  • 1/4 teaspoon clove
  • 1 - 15 ounce can of diced tomatoes, drained 
  • 1/2 cup feta cheese, crumbled 
  • 1/4 cup pine nuts {optional} 
  • Fresh parsley and mint for garnish


  1. Preheat the oven to 400 degrees F. 
  2. Cut the peppers in half and remove seeds and the membrane. Lay them in a 9 by 13 baking dish {you might need two baking dishes depending on how big the peppers are}. 
  3. Add one cup of water or tomato sauce to the bottom of the dish (the bell peppers will steam and cook faster this way). 
  4. In a large skillet heat the 2 tablespoons of olive oil over medium heat. Add the ground beef, salt, pepper, garlic and spices and cook until the beef is browned. Optional: you can add in the pine nuts at this step if you want. 
  5. Drain the beef and add to a large mixing bowl. 
  6. Mix in the diced tomatoes and rice with the beef and stir well. 
  7. Spoon the stuffing mixture evenly into the bell peppers. 
  8. Cover the baking dish with the foil tightly and place in the oven. Bake for 40-50 minutes or until the peppers are soft. 
  9. Remove the foil and sprinkle the feta cheese {optional} and bake another 5 to 10 minutes or until the feta is starting to melt. 
  10. Serve warm with fresh parsley and mint {and pine nuts if you didn't add them into the mixture}.


HOW TO STORE THEM: Stuffed peppers will stay good in the fridge for up to 4 days in an air tight container. You can also freeze them for up to 3 months. When you are ready to eat the frozen peppers make sure to thaw them overnight in the fridge before you heat them.

HOW TO REHEAT YOUR STUFFED PEPPERS IN THE MICROWAVE: You can microwave stuffed peppers until heated through which usually takes about 2-3 minutes. Sometimes I find the center of the stuffing isn't heated through so you might want to try a bite and heat another 1 to 2 minutes if you need to.

HOW TO REHEAT IN THE OVEN: My favorite way to reheat the stuffed peppers is in the oven. This helps them reheat evenly and the peppers don't get too soggy.   Preheat your oven to 350 degrees. Put the stuffed peppers in a baking dish and cover with foil. Bake the peppers covered for about 20 minutes and then uncover and cook another 5 minutes.

HOW TO REHEAT IN THE AIR FRYER: You can reheat your stuffed peppers in the air fryer. I find it best to quickly microwave the peppers for about 1 to 2 minutes and then air fry them for about 5 to 7 minutes at 350 degrees F.