Description

This recipe upgrades traditional stuffed peppers with a rich, creamy feta-ricotta swirl mixed with savory ground beef and rice filling, creating a high-protein, sophisticated meal for family dinners.

Ingredients

3 large bell peppers, red, yellow, or orange recommended
1 lb lean ground beef (85/15 recommended)
1 tbsp olive oil
1 medium yellow onion, finely diced
2 cloves garlic, minced
0.75 cup uncooked long-grain white rice
4 oz tomato paste
1 tsp smoked paprika
0.5 tsp dried oregano
0.5 tsp salt
0.25 tsp black pepper
1 cup vegetable broth
7 oz crumbled feta cheese
0.5 cup whole milk ricotta cheese
2 tbsp fresh dill, chopped
0.5 tsp lemon zest
14.5 oz can crushed tomatoes
0.5 cup water

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Instructions

Prepare Peppers and Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Slice the bell peppers lengthwise and remove the seeds and membranes. Arrange the pepper halves cut-side up in the baking dish.
Brown the Ground Beef: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it apart until thoroughly browned and no longer pink. Drain any excess fat from the skillet.
Build the Filling Base: Add the diced yellow onion and minced garlic to the skillet with the beef. Cook for about 5 minutes, stirring occasionally, until the onion has softened. Stir in the uncooked long-grain rice, tomato paste, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute, stirring constantly to toast the rice and activate the spices.
Pre-cook the Rice and Create Swirl: Pour in the vegetable broth and bring the mixture to a gentle simmer. Reduce heat to low, cover the skillet, and cook for 10 minutes, allowing the rice to absorb some liquid. Remove from heat and keep covered while preparing the cheese swirl.
Prepare Cheese Swirl and Stuff Peppers: In a separate medium bowl, combine the crumbled feta cheese, ricotta cheese, chopped fresh dill, and lemon zest. Gently fold half of this mixture into the pre-cooked ground beef and rice filling. Generously spoon the filling into each bell pepper half.
Top and Create Sauce Base: Dollop the remaining feta-ricotta mixture onto the top of each stuffed pepper. In a small bowl, whisk together the crushed tomatoes and 0.5 cup water. Pour this sauce around the peppers in the baking dish.
Bake and Finish: Cover the baking dish tightly with aluminum foil and bake for 40 minutes. Remove the foil and continue baking uncovered for an additional 15–20 minutes, or until the bell peppers are tender-crisp and the cheese topping is golden and bubbly.
Rest and Garnish: Allow the stuffed peppers to rest for 5 minutes before serving. Garnish with a sprinkle of fresh chopped dill and a crack of fresh black pepper.

Notes

Use lean ground beef to avoid excess grease; ground turkey or a beef/pork mixture can be substituted. If peppers are still too firm after the covered bake, try adding another 10 minutes to the covered time. Rest for 5 minutes before serving to ensure the filling sets properly.

Prep Time: 20 minutes
Cook Time: 80 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed pepper half
Calories: 280 calories
Sugar: 4 g
Sodium: 650 mg
Fat: 13 g
Saturated Fat: 5 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 17 g
Cholesterol: 65 mg