Beef and Rice Stuffed Bell Peppers
Aug 17, 2023, Updated Oct 16, 2024
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Today, we're diving into one of my all-time Mediterranean favourites: beef and rice stuffed bell peppers. This easy and colourful dish is guaranteed to tantalise your taste buds and give you a warm embrace from the Mediterranean coast! The hearty beef and rice filling is packed with flavour and goes beautifully with the sweet red peppers.
Pair these stuffed peppers with other Mediterranean favourites like my summer tomato tart and these grilled chicken kebabs.
When I think of the Mediterranean, I picture sun-kissed shores, bustling markets with the freshest ingredients, and family gatherings over hearty meals. This dish encapsulates it all. Filled with flavours, colours, and textures, it’s more than just a meal; it's a journey!
Ingredients
For the best Mediterranean stuffed bell peppers, you'll want to choose fresh, vibrant ingredients that are of high quality. Grab these key ingredients, along with a few others, and you'll be ready to whip up this amazing dish in no time!
- Bell Peppers: I recommend using medium to large bell peppers with firm, smooth skins so they hold up well when baking. Also, I like to use red ones since they're sweeter than any other colour of bell pepper.
- Tomatoes: I like to use tinned tomatoes for this recipe, but fresh ones also work well! If you do use fresh tomatoes, make sure they are well-cooked and broken down.
- Olive Oil: You'll be amazed at how much of a difference a good quality olive oil makes in these stuffed bell peppers! It lifts the flavour and makes it robust and rich.
See recipe card for full information on ingredients and quantities.
Variations
- Vegetarian Version: Swap the beef for a hearty plant-based meat alternative like lentils, chickpeas, or finely chopped mushrooms. Sauté with the same Mediterranean spices for a satisfying and flavourful filling.
- Low Carb Option: Replace the rice with finely chopped cauliflower “rice” or cooked quinoa for a lighter, low carb twist.
- Spicy Version: Add a pinch or two of chilli flakes or a dash of spicy paprika or cayenne pepper to the filling for a kick of heat that balances beautifully with the sweet peppers.
How to Make Beef and Rice Stuffed Bell Peppers
- Make the tomato sauce. Cook the garlic cloves in olive oil, then discard them. Crush the tomatoes, then add them to the pot with some water, season with salt and pepper, and simmer covered.
- Make the stuffing. Combine the stuffing ingredients together in a large bowl until it is well combined, but be careful not to overmix or the meat may get tough.
- Cut off the tops of each bell pepper and scoop out the seeds and membranes. Stuff each pepper three-quarters of the way with the beef and rice mixture, as it will expand as it cooks. Place the stuffed peppers in the pot of sauce and put the tops back on.
- Put the lid on the pot and simmer on low heat for 1 ½ to 2 hours, or until the rice and meat is cooked. Serve hot with the tomato sauce and enjoy!
Recipe FAQs
Stuff bell peppers with a mixture of beef mince (ground beef), breadcrumbs, rice, aromatics, and seasonings for a quick and easy filling that's also very tasty! I use arborio rice along with dried oregano, garlic, onion, and parsley to bring a lot of great Mediterranean flavours to my stuffed bell peppers.
There's no need to pre-cook the peppers before stuffing them. If you do, they may get too soft and mushy and fall apart during the cooking process later.
I like to use dried oregano, crushed garlic cloves, diced onion, and fresh parsley in my stuffed pepper filling. But a lot of flavour also comes from the wonderful tomato sauce in which the peppers are simmered and served. You'll flavour that with garlic-infused olive oil, fresh basil, salt, freshly ground black pepper, and a touch of brown sugar.
Serving Beef and Rice Stuffed Bell Peppers
Want to enjoy these beef and rice stuffed bell peppers with other Mediterranean favourites? I recommend rounding out this spread with an appetiser of crispy fried calamari or this mouthwatering roasted garlic and tomato burrata. For side dish options, try this rockmelon and proscuitto salad or crispy garlic butter smashed potatoes. To complete this meal with a sweet summery dessert, serve slices of my showstopping strawberries and cream sponge cake!
Expert Tips
- How to choose the best peppers for stuffing: I recommend using red peppers rather than green ones, as they are the sweetest colour of bell pepper. Look for firm, medium to large peppers with smooth skin and a flatter base so they sit in the pan without tipping over.
- Any leftover stuffing can be rolled into small meatballs and popped into the sauce around the peppers while they cook.
- Before serving, always taste the sauce and adjust seasonings if necessary. An extra touch of freshly ground black pepper or olive oil can elevate your dish to the next level.
Other Mediterranean Recipes You'll Love
Have questions or want to leave a review? Please do so below the recipe card! I always love answering your questions and hearing your feedback.
If you make this recipe, please follow me and tag me on Instagram, Tik Tok, or Pinterest so I can see your wonderful creations!
Beef and Rice Stuffed Bell Peppers
Ingredients
For the Tomato Basil Sauce
- 3 tablespoons olive oil
- 6 cloves garlic, peeled
- 14 ounces tinned whole tomatoes, peeled
- 1 cup water
- 1 bunch fresh basil
- salt, to taste
- freshly ground black pepper, to taste
- 1 tablespoon brown sugar, optional
For the Stuffed Peppers
- 6 large red bell peppers
- 1 cup milk
- 3 slices stale white bread, or 1 cup of fresh breadcrumbs
- 18 ounces beef mince, ground beef
- 1 cup arborio rice
- 2 eggs
- 1 tablespoon dried oregano
- 4 cloves garlic, crushed
- ¼ cup fresh parsley, finely chopped
- 1 onion, finely diced
- 1 cup grated Pecorino Romano, plus extra for serving
Instructions
Making the Tomato Sauce
- Infuse Oil: Heat the olive oil in a large Dutch oven set over medium heat. Add the garlic cloves to the hot oil and cook for 2-3 minutes, or until slightly golden. Remove with a slotted spoon and discard.
- Finish Sauce: Turn the heat to low. Crush the tinned tomatoes with your hands over the pot, then add them to the pot along with the water. Season very generously with salt and pepper. Add the fresh basil leaves and sugar if using, then stir well, cover, and simmer over low heat as you prepare the peppers.
Stuffing the Bell Peppers
- Prep the Peppers: While the sauce is simmering, prepare the peppers by slicing off their tops about 4 cm (1 ½ inches) down from the top. Remove the core by running a knife around the edges, then pull the core and seeds out. Rinse the peppers under cold water to ensure all the seeds have been removed. Set aside.
- Soak Bread: Combine the milk and bread in a large bowl and leave to sit for 10 minutes.
- Make Stuffing: Add the remaining ingredients to the bowl of bread and milk and mix together with your hands until well combined.
- Stuff Peppers: Use a spoon to stuff the capsicums with the beef and rice filling, ensuring that you pack it in nice and tight. Only fill the peppers ¾ of the way to the top, as the rice will expand when it cooks.
- Simmer: Place the peppers in the pot with the simmering tomato sauce and put their tops back on. (The sauce should go ¾ of the way up the peppers.) Cover and simmer on a low heat for 1 ½ to 2 hours, or until the rice has cooked.
- Serve: Take off the heat and serve with the sauce and a generous sprinkling of Pecorino Romano.
Notes
- How to choose the best peppers for stuffing: I recommend using red peppers rather than green ones, as they are the sweetest colour of bell pepper. Look for firm, medium to large peppers with smooth skin and a flatter base so they sit in the pan without tipping over.
- Any leftover stuffing can be rolled into small meatballs and popped into the sauce around the peppers while they cook.
- Before serving, always taste the sauce and adjust seasonings if necessary. An extra touch of freshly ground black pepper or olive oil can elevate your dish to the next level.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I've always enjoyed stuffed peppers, and this version looks so easy and fun. The tomato sauce with fresh basil sounds lovely--especially with garnish of Pecorino Romano!
Can I use cooked rice in these stuffed capsicums & how to adjust
You absolutely could! I would cook them for a little less time. Let me know how it turns out!