Spiced Beef Stuffed Peppers with Tomato Rice and Creamy Feta Sauce

Name: Spiced Beef Stuffed Peppers with Tomato Rice and Creamy Feta Sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Mediterránea fusión
Ingredients: whole large red bell peppers; 14 oz ground beef; 2 cups cooked long-grain rice; 1 cup yellow onion; 3 cloves garlic; 3/4 cup crushed tomato; 4 oz feta cheese; 1/2 cup plain Greek yogurt; 1/2 cup vegetable broth; 2 tbsp olive oil; 1 tbsp lemon juice; 2 tsp smoked paprika; 1 tsp ground cumin; 1/2 tsp dried oregano; 1/4 cup fresh parsley; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp red pepper flakes

An original, comforting dinner of roasted bell peppers stuffed with spiced beef, tomato rice, onion, and herbs, finished with a creamy feta-lemon sauce. Flavorful, complete, and perfect for a special weeknight meal.

20 minPrep

35 minCook

55 minTotal

4Servings

High Protein

Ingredients

Adjust servings

4 unit large red bell peppers (partidos por the mitad a lo largo and without semillas)
400 g ground beef (preferiblemente magra)
300 g cooked long-grain rice (templado)
150 g yellow onion (chopped fina)
3 cloves garlic (chopped)
200 g crushed tomato (divided)
120 g feta cheese (divided)
120 g plain Greek yogurt (for the sauce)
120 ml vegetable broth (for the fuente of horno)
30 ml olive oil (divided)
15 ml lemon juice (freshly squeezed)
4 g smoked paprika
2 g ground cumin
1 g dried oregano
15 g fresh parsley (chopped, divided)
6 g salt (or to taste)
2 g black pepper (or to taste)
1 g red pepper flakes (optional)

Nutrition facts

per serving

468 kcal

Calories

28 g

Protein

25 g

Carbs

27 g

Fat

4 g

Fiber

21 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
Preheat the oven to 200 °C / 400 °F. Place the red bell peppers in a baking dish cut side up, brush them with 1 tablespoon olive oil, and season with a pinch of salt and pepper.
2
Roast the peppers for 12 minutes at 200 °C / 400 °F so they begin to soften while you prepare the filling.
3
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 4 minutes until softened. Stir in the garlic and cook 30 seconds more.
4
Add the ground beef and cook for 6 to 8 minutes, breaking it up with a spoon, until well browned and no pink remains.
5
Add the smoked paprika, ground cumin, dried oregano, and red pepper flakes, and stir for 30 seconds so the spices bloom.
6
Stir in 150 g (about 1/2 cup) crushed tomato, the cooked rice, half of the parsley, 60 g crumbled feta, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook for 2 minutes, mixing well, until the filling is moist but compact.
7
Remove the peppers from the oven and fill each half with the beef and rice mixture, pressing lightly so they are generously packed.
8
Mix the vegetable broth with the remaining 50 g crushed tomato in the baking dish and pour it around the peppers to keep moisture in the oven.
9
Cover the dish loosely with foil and bake for 15 minutes at 190 °C / 375 °F. Remove the foil and bake 8 minutes more at 190 °C / 375 °F, until the peppers are tender and the filling is fully hot.
10
Meanwhile, make the sauce by mixing the Greek yogurt, lemon juice, the remaining 60 g crumbled feta, and the rest of the parsley. Blend or mash with a fork until creamy with a rustic texture.
11
Serve the stuffed peppers hot with the creamy feta sauce spooned on top or on the side. Adjust with salt and pepper to taste before serving.

Chef tips

If you want a more browned top, place the peppers under the broiler for 2 to 3 minutes at the end, watching carefully so they do not burn. You can also prepare the filling ahead and assemble just before baking.

Substitutions

You can use yellow peppers instead of red. The beef can be swapped for ground turkey, and the feta for firm goat cheese if you want a different profile. Long-grain rice can be replaced with cooked brown rice, adjusting moisture slightly if needed.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon