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Mediterranean Stuffed Peppers

Spinach, feta, red onion, and herbs turn the classic stuffed pepper into a Mediterranean delight.
Mediterranean Stuffed Peppers

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Servings: 3
Total Time: 1 hour 15 minutes
Recipe by: Frankie


3 bell peppers
1/2 cup uncooked long grain rice
3/4 cup chicken broth
1/2 lb ground beef
10 oz frozen spinach, thawed
2 cloves garlic, minced
1/2 red onion, diced
2 TBSP tomato paste
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp red pepper flakes
4 oz feta cheese, crumbled
salt & pepper


1. Cut tops from the stem end of each bell pepper. Remove seeds and membranes and rinse the peppers. If necessary, cut a thin slice from the bottom of the peppers so they stand up straight. Add the peppers to a large pot and lightly salt then cover them with water. Bring to a boil and cook about 5 minutes or until peppers are tender. Drain peppers and set aside.

2. Add the rice and chicken broth to a medium size saucepan and bring to a boil. Cover and reduce heat to low. Cook, while keeping covered, 10 minutes. Remove from heat leaving the lid on the pan and let sit 15 minutes, do not remove the lid.

3. While the rice sits add the onion and beef to a pan and cook over medium heat, breaking up beef, until beef is no longer pink, about 6 to 7 minutes. Add the spinach to the pan and cook, stirring occasionally, until heated through and any liquid has evaporated, about 5 minutes. Stir in the garlic and cook for 20 seconds or until garlic is fragrant.

4. Add the rice, tomato paste, oregano, basil and red pepper flakes to the pan and stir to combine. Add salt & pepper to taste and remove from heat. T

5. Preheat oven to 350°F. Place peppers in a baking dish and fill peppers with the rice mixture (some will probably fall to the sides but that's okay). Bake uncovered for 20 minutes, sprinkle on the feta cheese and bake 10 more minutes.

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