Feta Stuffed Peppers
These delicious stuffed peppers are filled with a tasty mix of minced beef, rice, and creamy feta. Baked until tender, they make a hearty and satisfying meal that's packed with flavour. Perfect for an easy family dinner!
Servings 8 Peppers
Calories 375.5kcal
Ingredients
- 1 Tablespoon Olive Oil
- 8 Bell Peppers any colour, flat bottoms if possible
- 1 Red Onion Diced
- 1 Teaspoon Garlic Puree
- 500 g Minced Beef
- 2 Tablespoons Tomato Puree
- Pinch Salt and Pepper
- 400 g Chickpeas drained - drained weight 215g
- 400 g Chopped Tomatoes
- 1 Teaspoon Cumin
- 1 Teaspoon Coriander
- 2 Teaspoons Oregano
- 250 g White Rice Dried weight - cooked to packet instructions
- 100 g Feta Cheese
Instructions
- Slice the tops off the peppers, as close to the top as you can.
- Throw away the top and stalk, scoop out the seeds, and remove as much of the white veins as possible.
- Set to one side.
- Heat the oil in a large, non-stick, flameproof pan over medium heat.
- Add the onions and fry for 5 minutes, stirring often.
- Stir in the garlic.
- Add the mince and fry for around 5 minutes, stirring often and breaking up with your spatula, until browned.
- Stir in the tomato puree and salt and pepper.
- Add the chickpeas, chopped tomatoes, cumin, coriander and oregano.
- Stir well.
- Crumble in half of the feta cheese.
- Bring to a simmer and cook for 15 minutes, stirring occasionally.
- Remove from the heat and stir in the cooked rice.
- Preheat the oven to 180 degrees C.
- Carefully spoon the mixture into the prepared peppers and place in a flat-bottomed baking tray or tin.
- Crumble over the remaining feta.
- Bake for 15-20 minutes until the feta is browning slightly and the filling is piping hot.
- Serve carefully. I use a serving spoon or spatula to scoop them out of the cooking dish.
Video
Notes
- Use 3 cloves of crushed garlic if you prefer.
- If you like your peppers softer, either bake for longer or parboil or roast them before adding the filling.
- Skip adding feta to the filling if it’s not for you.