It’s Friday afternoon, and I’m already dreaming about a relaxed weekend meal. I’m craving something that’s both deeply satisfying and comfortingly familiar, but with a fresh, vibrant twist. That’s when my mind always goes to this recipe: my absolutely delicious Mediterranean Ground Beef Stuffed Peppers.
Growing up here in Germany, gefüllte Paprika (stuffed peppers) were a staple of cozy family dinners. This recipe takes that wonderful, nostalgic idea and sends it on a sunny holiday to the Mediterranean. We’re talking sweet, tender bell peppers, baked to perfection and filled to the brim with a mouth-watering mixture of savory ground beef, tender orzo pasta, briny Kalamata olives, and salty feta cheese, all seasoned with a beautiful blend of fresh herbs and lemon.
This is a stunning, all-in-one meal that’s packed with color and incredible flavor. It’s surprisingly easy to assemble, and it makes the whole house smell amazing as it bakes. It’s the perfect, healthy-ish way to welcome the weekend.
A Sun-Kissed Twist on a Classic
The inspiration for this dish was to take the comforting architecture of a classic stuffed pepper and infuse it with the bright, bold, and healthy flavors of the Mediterranean. Instead of a heavy filling, we’re creating something that’s both hearty and light, full of interesting textures and tastes.
The magic is in the filling. The combination of savory beef, fresh herbs like dill and parsley, the salty pop of feta, the briny bite of Kalamata olives, and a bright squeeze of lemon creates a flavor profile that is absolutely irresistible. It’s a perfect example of how a few well-chosen ingredients can completely transform a humble dish into something truly special. This isn’t your grandmother’s stuffed pepper; it’s a vibrant, modern classic you’ll make again and again.
Why You’ll Adore This Stuffed Pepper Recipe:
- A Complete Meal in a Pepper: You’ve got your protein, your carbs, and a double dose of veggies all in one neat, beautiful package. It’s a true all-in-one dinner.
- Bursting with Vibrant, Fresh Flavor: This isn’t a heavy, one-note dish. The combination of savory beef, salty feta, briny olives, and fresh herbs is a true party for your taste buds.
- Looks Beautiful on the Table: The bright, colorful peppers make for a stunning presentation. It’s a dish that looks impressive but is secretly so easy.
- Perfect for Meal Prep: These peppers are fantastic to make ahead of time. They hold up beautifully and the flavors get even better as they sit, making them perfect for leftovers.
Ingredients & Equipment
For the Stuffed Peppers:
- Bell Peppers (Paprika): 4 large, any color (a mix of red, yellow, and orange looks beautiful).
- Lean Ground Beef (mageres Rinderhackfleisch): 500g (about 1 lb).
- Orzo Pasta (or Kritharaki): 100g (½ cup), uncooked.
- Olive Oil: 1 tablespoon.
- Yellow Onion: 1 medium, finely chopped.
- Garlic: 3 cloves, minced.
- Tomato Sauce or Passata: 240 ml (1 cup).
- Feta Cheese: 150g (about 1 cup), crumbled, divided.
- Kalamata Olives: ½ cup, pitted and roughly chopped.
- Fresh Parsley: ¼ cup, chopped.
- Fresh Dill: 2 tablespoons, chopped.
- Dried Oregano: 1 teaspoon.
- Lemon Juice: 1 tablespoon, freshly squeezed.
- Salt and Black Pepper: To taste.
Helpful Equipment:
- A large baking dish (9×13 inch or similar).
- A large skillet.
- A pot for cooking the orzo.
Time Estimates
- Prep Time: 20 minutes
- Cook Time: 35-45 minutes
- Total Time: Approximately 1 hour
Step-by-Step Instructions
Let’s assemble these beautiful, flavor-packed pepper boats!
Step 1: Prepare the Peppers and Oven Preheat your oven to 200°C (400°F). Slice the bell peppers in half lengthwise, from stem to bottom. Remove the seeds and white membranes. Place the pepper halves, cut-side up, in your baking dish. Drizzle lightly with olive oil and a pinch of salt. Bake for 15 minutes to give them a head start and ensure they will be perfectly tender.
Step 2: Cook the Orzo and Beef While the peppers are pre-baking, bring a small pot of salted water to a boil and cook the orzo according to package directions until al dente. At the same time, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the ground beef and cook, breaking it up with a spoon, until it is browned. Drain off any excess fat. Stir in the minced garlic and cook for 1 minute more until fragrant. Remove from heat.
Step 3: Create the Filling Drain the cooked orzo and add it to a large mixing bowl. Add the cooked ground beef and onion mixture to the bowl. Add half of the crumbled feta cheese, the chopped Kalamata olives, fresh parsley, fresh dill, dried oregano, and fresh lemon juice. Stir everything together gently until well combined. Season with salt and pepper to your taste.
Step 4: Stuff and Bake Remove the pre-baked peppers from the oven. Pour the tomato sauce or passata into the bottom of the baking dish, around the peppers. Generously spoon the beef and orzo mixture into each pepper half, mounding it slightly.
Step 5: Final Bake Sprinkle the remaining half of the crumbled feta cheese over the top of the stuffed peppers. Return the dish to the oven and bake for 20-25 minutes, or until the filling is heated through, the peppers are completely tender, and the feta on top is soft and slightly golden.
Step 6: Rest and Serve Let the peppers rest for 5 minutes before serving. This allows the filling to set a little. Garnish with a little extra fresh parsley if desired.
Notes, Tips & Variations
- Pre-Baking the Peppers is Key: Don’t skip this step! It ensures your peppers will be perfectly tender and cooked through, not crunchy or raw-tasting, by the time the filling is hot and bubbly.
- Grain Swaps: If you don’t have orzo, this filling is also fantastic with an equal amount of cooked rice, quinoa, or even couscous.
- Make it Vegetarian: For a delicious vegetarian version, simply replace the ground beef with 1 can of rinsed brown or green lentils and 225g (8 oz) of finely chopped and sautéed mushrooms.
- Make Ahead and Meal Prep: You can fully assemble the stuffed peppers, cover the dish, and store it in the refrigerator for up to 24 hours. When you’re ready to eat, just pop it in the oven, adding about 10-15 minutes to the baking time since it will be starting from cold.
Flavor-Packed Mediterranean Ground Beef Stuffed Peppers
Ingredients
- 4 large bell peppers halved lengthwise
- 500 g 1 lb lean ground beef
- 100 g ½ cup orzo pasta, uncooked
- 1 tbsp olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 240 ml 1 cup tomato sauce (passata)
- 150 g 1 cup crumbled feta cheese, divided
- ½ cup Kalamata olives chopped
- ¼ cup fresh parsley chopped
- 2 tbsp fresh dill chopped
- 1 tsp dried oregano
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Prep: Preheat oven to 200°C (400°F). Place pepper halves in a baking dish, drizzle with oil and salt, and pre-bake for 15 minutes.
- Cook Fillings: While peppers bake, cook orzo according to package directions. In a skillet, brown the ground beef with the onion; drain fat. Stir in garlic and cook for 1 minute.
- Combine Filling: In a large bowl, combine the cooked beef mixture, drained orzo, half the feta, olives, parsley, dill, oregano, and lemon juice. Season with salt and pepper.
- Stuff: Pour the tomato sauce into the bottom of the baking dish with the pre-baked peppers. Fill each pepper half with the beef and orzo mixture.
- Bake: Top the peppers with the remaining feta cheese. Bake for 20-25 minutes, until hot and the cheese is slightly golden.
- Rest & Serve: Let rest for 5 minutes before serving.
Notes
- Pre-baking the peppers ensures they are tender.
- The stuffed peppers can be assembled up to 24 hours in advance and refrigerated before baking.
- For a vegetarian version, use lentils and mushrooms instead of beef.
Frequently Asked Questions (FAQ)
1. What kind of peppers are best for stuffing? Standard bell peppers (Paprika) are perfect for this. I love using a mix of red, yellow, and orange peppers because they are sweeter than green ones and look absolutely beautiful in the baking dish. Look for peppers that are uniform in size and have a relatively flat bottom so they sit nicely.
2. Can I make these stuffed peppers vegetarian? Absolutely! This recipe is very easy to adapt. For a hearty vegetarian filling, I recommend replacing the ground beef with one can of rinsed brown or green lentils and about 225g (8 oz) of finely chopped mushrooms that you’ve sautéed with the onion until they are well-browned.
3. Can I prepare these ahead of time? Yes, this is a fantastic make-ahead meal. You can fully prepare and stuff the peppers, arrange them in the baking dish, cover tightly, and store them in the refrigerator for up to 24 hours. When you’re ready to eat, you may need to add about 10-15 minutes to the baking time since the dish will be cold.
4. How do I prevent my peppers from being too tough or watery? The two key steps are pre-baking and using a sauce in the bottom of the dish. Pre-baking the peppers for 15 minutes before stuffing them gives them a head start on cooking, ensuring they become perfectly tender. The tomato sauce in the bottom helps to gently steam the peppers from the outside as they bake, keeping them moist.
Ready for a Mediterranean Getaway?
This is one of my favorite ways to enjoy a comforting classic while still eating a meal that feels fresh, healthy, and vibrant. I hope you love this sunny twist on stuffed peppers! If you make them, please leave a comment and a star rating below—I’d love to know what you think.
For more healthy and delicious meal ideas, be sure to follow me on Pinterest and Instagram! This dish is wonderful served with a side of Ground Beef and Mushroom Stroganoff Dinner Recipe.