EFK Tested
EFK Mediterranean Stuffed Bell Peppers
EFK Mediterranean Stuffed Bell Peppers is the kind of food we build at Erickson Family Kitchen: practical, deeply seasoned, and meant to bring people back to the table. This EFK-tested recipe keeps the method clear, the ingredients purposeful, and the finished dish grounded in real family cooking.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 45 min
- Yield
- 6 servings
- Cuisine
- Mediterranean
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Heat BlueStar oven to 375°F. Prepare peppers by halving lengthwise or removing tops and seeds for whole stuffed peppers. Brown ground beef with onion in a de Buyer skillet. Add garlic and cook briefly, then add drained tomatoes, oregano, paprika, salt, and pepper. Fold in cooked rice, parsley, and half the feta. Fill peppers generously. Arrange in a baking dish and pour stock around the bottom. Cover and bake about 30 minutes. Uncover, top with remaining feta, and bake another 10 to 15 minutes until peppers are tender and the beef filling reaches 160°F. Rest briefly before serving.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; de Buyer 12-inch or 14-inch carbon-steel skillet; baking dish; wooden spoon or spatula; instant-read thermometer; BlueStar range and oven.
Food safety & storage
Cook ground beef filling to 160°F. Refrigerate promptly and use within 3–4 days. Reheat covered until hot throughout, uncovering near the end if needed to restore the roasted pepper texture.
View this recipe on the original EFK website ↗