Stuffed Bell Peppers Mediterranean Style

I first fell in love with stuffed peppers at my aunt's summer house where she'd make them using whatever vegetables overflowed from her garden. Something about the way the peppers sweeten as they bake, softening into the savory filling, just makes the whole house feel like home.

My neighbor used to make these every Sunday, and I'd catch the most incredible aroma drifting through our shared wall. Now whenever I bake them, that familiar smell fills my kitchen and I'm instantly transported to those lazy weekend afternoons.

Ingredients

• 4 large bell peppers: Pick ones that stand upright easily, red and yellow will be sweeter while green adds a slight bitterness that balances the rich filling
• 400 g ground beef or turkey: Turkey keeps it lighter, but beef brings that extra depth of flavor, either way drain excess fat after browning
• 150 g cooked rice: Use day-old rice if possible, it absorbs the flavors better and won't turn mushy in the filling
• 120 g shredded mozzarella or cheddar: Divide this, half goes inside the filling for creaminess, half melts on top for that golden finish
• 500 ml tomato sauce: A good quality sauce makes all the difference here, it becomes the cooking liquid and final glaze
• 1 small onion and 2 cloves garlic: These aromatics build the foundation, cook them gently so they sweeten rather than brown
• 1 tsp dried oregano and 1 tsp dried basil: The classic Mediterranean pairing that makes everything taste comforting and familiar
• 30 g grated Parmesan: This adds a salty umami punch that ties all the other flavors together
• 2 tbsp olive oil: For sautéing the aromatics, a little fat here carries the spices through the whole dish

Instructions

Get your oven ready and prep the peppers:

Preheat to 180°C and slice the tops off your peppers, pulling out all the white membranes and seeds so they're ready to be filled

Build the flavor base:

Warm the olive oil in a large skillet and cook the onion until it's soft and fragrant, about 4 minutes, then add the garlic for just one minute more

Brown the meat:

Add your ground meat, breaking it up with your spoon, and cook until it's fully browned and no longer pink, letting those crispy bits form on the bottom of the pan

Mix the filling:

Stir in the cooked rice, half the shredded cheese, Parmesan, herbs and spices, then taste and adjust the seasoning before filling

Set up the baking dish:

Pour half the tomato sauce into the bottom of your baking dish, this creates a bed that keeps the peppers from sticking and infuses them from below

Stuff the peppers:

Pack each pepper generously with the meat mixture, pressing down slightly to eliminate air pockets, then nestle them upright in the sauce

Add the sauce and bake covered:

Spoon the remaining tomato sauce over the tops of the peppers, cover tightly with foil, and bake for 35 minutes until the peppers start to soften

Add the cheese and finish baking:

Uncover the dish, sprinkle the remaining cheese over each pepper, and return to the oven for another 10 to 15 minutes until everything is bubbling and golden

Save

These have become my go-to when friends need a meal that feels special but doesn't require standing at the stove all evening. There's something so satisfying about serving those vibrant pepper boats, still steaming from the oven, everyone digging in together.

Making Ahead

You can assemble everything up to a day in advance, cover tightly, and refrigerate. Just add 5 to 10 minutes to the covered baking time if going in cold from the fridge.

Vegetarian Option

Swap the meat for chopped mushrooms, zucchini, and extra rice. The vegetables release moisture as they cook, so you might want to add a handful of breadcrumbs to bind the filling.

Serving Ideas

A crisp green salad with a bright vinaigrette cuts through the richness, and crusty bread is perfect for mopping up that tomato sauce. Consider opening a medium-bodied red wine to echo the Mediterranean flavors.

• Leftovers reheat beautifully in the microwave or covered in the oven at 160°C
• The filling works just as well in hollowed-out tomatoes or zucchini boats
• Freeze unbaked stuffed peppers for up to 3 months, thaw before baking

Save

There's pure comfort in a dish that looks impressive but comes together with such honest, simple ingredients. Hope these bring warmth to your table.

Recipe Help & Answers

→ Can I make stuffed peppers ahead of time?

Yes, you can prepare the stuffed peppers up to 24 hours in advance. Assemble the peppers in the baking dish with sauce, cover tightly, and refrigerate. When ready to bake, add 5-10 minutes to the covered baking time since they'll be cold.

→ What type of rice works best for stuffed peppers?

Both white and brown rice work well. Brown rice adds more fiber and nutrients but requires slightly longer cooking. Make sure the rice is fully cooked before mixing it into the filling, as it won't cook much more during baking.

→ How do I know when the peppers are done?

The peppers are finished when they're tender when pierced with a knife and the filling is hot throughout, typically after 35 minutes covered. The final uncovered baking ensures the cheese melts and becomes lightly golden.

→ Can I freeze stuffed bell peppers?

Absolutely. Assemble the peppers in a freezer-safe dish, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, or bake from frozen adding about 20 minutes to the covered baking time.

→ What vegetables pair well with this dish?

A crisp green salad with vinaigrette complements the rich stuffed peppers beautifully. Roasted vegetables like zucchini, eggplant, or Mediterranean-style ratatouille also make excellent side dishes that echo the flavor profile.

→ How can I make this vegetarian?

Simply omit the ground meat and add chopped mushrooms, zucchini, or eggplant for bulk and texture. You might also increase the rice slightly or add plant-based protein crumbles. The seasoning and cheese topping remain just as delicious.