Stuffed bell peppers are some of my favorite things to eat. I learned this recipe from a dear friend who once made it for us. As soon as I took a bite, I immediately asked him for the recipe. That was many years ago, and I have been making stuffed bell peppers regularly since then. Of course, I have made some changes to suit my taste, and this recipe is the result of that!
I like that the filling is cooked prior to stuffing the bell peppers, but what makes this a winner every time is the feta cheese. It is one of my favorite cheeses to add to savory meals, like quiches and hash. It elevates a simple ground meat recipe into a wonderful and very satisfying meal.
You can use whatever mince you prefer. I usually make these with a mix of ground pork and beef which are readily available at the supermarket. I would love to try these with ground chicken or turkey as well. You can also add other vegetables that you fancy, like zucchini or mushrooms. Just note that the filling to bell pepper ratio might then change and you will have more or less filling.
Not yet sold? Just give it a try! Even my 2-year old likes it (though she calls the bell pepper “mato” (tomato), hehe, but whatever makes her eat vegetables, right?)
Let’s make stuffed bell peppers!
Get your bell peppers.
The recipe makes enough for 4 large bell peppers, but I only had 3. Since the filling is already cooked, you can eat it on its own.
Cut off the tops of the bell peppers. Clean the insides by removing the seeds and the membranes.
Remove the stems then finely chop the tops and set aside.
Place the peppers cut side up on a baking pan large enough to snugly hold them. You may trim off a bit of the bottom of the bell peppers if they have a hard time standing straight.
Heat a large pan over medium heat. Add a tablespoon of oil.
Sauté the onion until translucent. Add in the garlic and stir around for a minute until slightly golden. Then add in the carrots and sauté for a couple of minutes.
Put in your meat of choice. Season the ground meat with salt, pepper and the fish sauce. Break the lumps apart and stir around until cooked through and just beginning to brown, about 5 minutes. Spoon out the fat if too much fat has been rendered. Mix in the tomato paste then add in the chopped bell peppers and crumbled feta cheese and mix well.
Fill the peppers with meat mixture.
Bake for 20 minutes, or until the tops are lightly browned.
Serve with rice or other vegetables, like roasted broccoli (see here for our favorite recipe) or roasted cauliflower. We had ours with roasted broccoli as we are cutting down on carbs consumption during dinner time. Time will tell how that will work for us 😀
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