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–+ servings
White plate with high edges holds a lake of marinara sauce with three large roasted bell pepper halves nestled in the sauce. Peppers are stuffed with ground meat and rice. They are topped with crumbled feta cheese, fresh parsley. and garnished with purple shiso leaves.

Stuffed Bell Peppers with Feta Cheese

Sweet bell peppers stuffed with spiced ground beef and rice and topped with soft cheese.
5 from 2 votes
Print Recipe Pin Recipe
Course Main Course
Cuisine Wheel of Time
Servings 4 servings (two pepper halves each)

Equipment

  • 9x13" baking dish
  • Aluminum foil
  • Meat thermometer

Ingredients
  

  • 4 large red orange, and/or yellow bell peppers
  • 1 cup cooked white rice COOLED (recommended: medium-grain Nishiki or Botan Calrose)
  • 1 tsp table salt
  • ¼ tsp ground black pepper
  • ¼ tsp ground cinnamon
  • ½ tsp ground cumin
  • ½ tsp crushed red pepper flakes
  • 1 tsp sweet paprika
  • 1 Tbsp dried parsley flakes
  • 2-3 fresh purple shiso leaves chopped (optional)
  • 2 ¾ cups spaghetti sauce (24 oz) (recommended: Prego mushroom)
  • 1 lb ground beef 80% or 90% lean
  • 1 large egg
  • 2 oz feta cheese (about 1/2 cup)

Instructions
 

  • Cook rice and let cool enough to touch. (can cook rice the day before and use straight from the fridge)
  • Preheat oven to 350 F and position rack in the center.
  • Half the bell peppers lengthwise and clean out the cores and seeds. Set aside.
  • In a large bowl, combine rice, herbs, spices, and 1/2 cup of spaghetti sauce.
  • Add ground beef and egg. Mix thoroughly (hands work best, or use the paddle attachment in a stand mixer).
  • Spread the rest of the sauce (about 2 1/4 cups) into a 9x13" baking dish and arrange the pepper halves on top.
  • Spoon the filling evenly into the peppers, pressing down as needed. All of the filling should be used.
  • Top each pepper with 1 Tbsp of feta cheese.
  • Cover the dish with foil and bake for 50 minutes.
  • Uncover and bake another 10-15 minutes, until the filling reaches 165 degrees F.
Keyword stuffed peppers
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