Cuisine Network


Tantalizing Mediterranean Stuffed Peppers – Wholesome Supper

45 minutes. Cook
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Stuffed peppers are a culinary delight that transcends borders and cultures. One can find versions of this dish in countries all around the Mediterranean, from Greece to Turkey to Italy. These vibrant peppers, brimming with a flavorful mixture of ground meat, aromatic herbs, and grains, make for a hearty and wholesome supper. This recipe is a tribute to the rich tapestry of Mediterranean cuisine, where fresh ingredients and robust flavors are at the heart of every meal.

Historical Context

Stuffed peppers have a long and storied history, dating back to ancient times. The idea of using vegetables as a vessel for delicious fillings can be traced to the Roman Empire. In fact, the earliest recorded recipe for stuffed vegetables is found in “Apicius,” a Roman cookbook believed to have been written in the 4th or 5th century AD.

Throughout the centuries, this concept evolved and spread throughout the Mediterranean region. Different regions adopted their own variations, using local ingredients and spices, resulting in the diverse stuffed pepper dishes we know today.


1. Prepare the Peppers:

  • Preheat your oven to 375°F (190°C).
  • Wash the bell peppers, cut off the tops, and remove the seeds and membranes. Set them aside.

2. Parboil the Rice:

  • In a large pot, bring water to a boil. Add the rice and cook for 5-7 minutes, or until it’s slightly tender but not fully cooked. Drain the rice and set it aside.

3. Prepare the Filling:

  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until they’re translucent.
  • Add the ground beef or lamb and cook until it’s browned and crumbled. If you’re making a vegetarian version, sauté the mushrooms or tofu until they’re golden brown.
  • Stir in the cumin and coriander, and season with salt and pepper.
  • Add the diced tomatoes and cooked rice to the skillet, mixing everything together. Cook for a few minutes, allowing the flavors to meld.
  • Remove the skillet from the heat and fold in the crumbled feta cheese and chopped parsley.

4. Stuff the Peppers:

  • Carefully stuff each bell pepper with the mixture, pressing it down gently to ensure they are well-packed.

5. Bake:

  • Place the stuffed peppers in a baking dish. Pour the vegetable or chicken broth into the bottom of the dish to keep the peppers moist during cooking.
  • Cover the dish with aluminum foil and bake for about 40-45 minutes, or until the peppers are tender.

6. Serve and Enjoy:

  • Carefully remove the foil and serve your tantalizing Mediterranean stuffed peppers while they’re still hot. The aromatic flavors and contrasting textures of this dish are sure to impress your family and guests.


Tantalizing Mediterranean Stuffed Peppers are a testament to the enduring appeal of stuffed vegetable dishes. Drawing inspiration from the rich history of Mediterranean cuisine, these peppers are not only delicious but also a visual feast. The blend of herbs, spices, and vibrant ingredients in this recipe showcases the essence of Mediterranean cooking, bringing a taste of the sun-drenched region to your dinner table. Whether you serve them as a vegetarian main course or with ground meat, these stuffed peppers are a wholesome supper that will transport your taste buds to the heart of the Mediterranean. Enjoy!


prep time
30 minutes.
cooking time
45 minutes.
total time
75 minutes.


  • Large pot for boiling water

  • Knife and cutting board

  • Large skillet or frying pan

  • Mixing bowls

  • Baking dish

  • Aluminum foil

  • Measuring cups and spoons

  • Wooden spoon or spatula


  • 4 large bell peppers (red, green, or yellow for a colorful presentation)

  • 1 cup uncooked long-grain rice (such as jasmine or basmati)

  • 1 pound ground beef or lamb (substitute with mushrooms or tofu for a vegetarian version)

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 can (14 ounces) diced tomatoes

  • 1/2 cup crumbled feta cheese

  • 1/4 cup chopped fresh parsley

  • 2 tablespoons olive oil

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • Salt and pepper to taste

  • 1 cup vegetable or chicken broth


Prepare the Peppers
Parboil the Rice
Prepare the Filling
Stuff the Peppers
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