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A platter of classic Mediterranean stuffed bell peppers with rice and herbs.

Classic Mediterranean Stuffed Peppers

This Classic Mediterranean Stuffed Bell Peppers recipe (known as Gemista) features vibrant peppers filled with a savory blend of rice, lean ground beef, and a trio of fresh Greek herbs. Braised in a light tomato sauce and extra virgin olive oil, it’s a heart-healthy, gluten-free dinner that brings the authentic flavors of the Mediterranean to your table in just over an hour.
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Prep Time 20 minutes
Cook Time 1 hour
Servings: 6
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 345
Ingredients Method Notes

Ingredients
  

  • 6 large bell peppers any color
  • 1 lb lean ground beef
  • 1 cup long-grain rice uncooked
  • 1/2 cup extra virgin olive oil
  • 1 large onion diced
  • 3 garlic cloves minced
  • 15 oz crushed tomatoes divided
  • 1/2 cup fresh parsley chopped
  • 2 tbsp fresh dill chopped
  • 1 tsp dried oregano
  • 1/2 tsp cinnamon
  • Salt and pepper to taste

Method
 

  1. Prep: Preheat oven to 375°F (190°C). Cut tops off peppers and remove seeds.
  2. Sauté: In a pan, sauté onion and garlic in 2 tbsp olive oil. Add beef and brown.
  3. Mix: Stir in rice, half the tomatoes, herbs, and spices. Simmer for 5 mins.
  4. Fill: Stuff peppers 3/4 full and place in a baking dish.
  5. Sauce: Mix remaining tomatoes with 1/2 cup water and pour into the dish. Drizzle peppers with remaining olive oil.
  6. Bake: Cover with foil. Bake for 45 mins. Uncover and bake 10-15 mins more.
  7. Rest: Let stand for 10 minutes before serving.

Notes

  • Rice Tip: Ensure you use long-grain rice for a fluffy texture; short-grain rice can become too "mushy" inside the pepper.
  • Make it Vegan: Simply swap the ground beef for 2 cups of cooked brown lentils or extra chopped mushrooms.
  • The "Cap" Secret: Keeping the pepper tops on during baking acts as a natural steamer, keeping the filling moist.