Classic Mediterranean Stuffed Peppers Recipe
Classic Mediterranean Stuffed Peppers combine tender red bell peppers filled with a flavorful mixture of ground beef, basmati rice, fresh parsley, and spices, all simmered in a rich tomato and chicken stock sauce. This comforting dish is perfect for a hearty family meal and pairs wonderfully with freshly made bread for dipping in the savory sauce.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 23 stuffed peppers (serves approximately 6-8 people)
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
Stuffing
- 1/2 cup rinsed basmati rice
- 1/2 cup water
- 1 bunch parsley, washed and stems removed
- 1 medium onion, cut into large pieces
- 1 lb ground beef
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
Peppers and Sauce
- 23 medium red bell peppers, stem removed and cleaned from seeds
- 2 cups chicken stock
- 1 6oz can tomato paste
- 1 large onion, diced
- 4 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook the Rice: Add the rinsed basmati rice and 1/2 cup water to a small pot. Bring to a boil, then reduce the heat to low, cover, and cook for a few minutes until the water is fully absorbed. Remove from heat and let it cool slightly before fluffing with a fork.
- Prepare Parsley and Onion Mixture: Place parsley leaves and the medium onion pieces in a food processor. Pulse until finely chopped and combined to form a fresh herb and onion mixture.
- Mix the Stuffing: In a large bowl, combine the cooked rice, parsley/onion mixture, and ground beef. Season with cumin, salt, and black pepper. Use your hands to mix everything thoroughly until well incorporated.
- Stuff the Peppers: Fill each cleaned red bell pepper with the meat and rice mixture, packing gently but fully. Arrange the stuffed peppers standing upright in a casserole dish and set aside.
- Make the Tomato Sauce: In a small pot, bring the chicken stock to a boil. Stir in the tomato paste and mix until fully dissolved. Remove from heat and set aside.
- Cook Onions for Sauce Base: Heat olive oil in a wide, shallow pan over medium-high heat. Add the diced onion and fry until it starts to brown and soften. Season the onions with salt and black pepper, stirring to combine.
- Add Peppers to Pan: Remove the pan from heat briefly to arrange the stuffed peppers standing on their ends, crowding them close together.
- Simmer Peppers in Sauce: Return the pan to the heat immediately, pour the prepared tomato sauce over the peppers ensuring they are mostly covered. Cover the pan with a lid, bring the sauce to a boil, then reduce heat to medium and cook covered for about one hour until peppers are tender and filling is cooked through.
- Serve: Serve the stuffed peppers hot, ideally with freshly made bread for dipping into the delicious sauce.
Notes
- Storing: In the fridge, store stuffed peppers in the pot covered or transfer to a plastic container for 4-7 days. Reheat with microwave or stovetop, adding a little water if sauce is too thick.
- Freezing: Cool stuffed peppers completely, portion into freezer-safe containers with some sauce, and freeze. Thaw on the counter then reheat by microwave, stovetop, or oven.
- Peppers Variations: Use different varieties such as poblano peppers for a different flavor profile.
- Vegetarian Option: Substitute ground beef with cooked lentils and vegetables mixed with rice for a vegetarian stuffing.
