If there’s one dish that instantly brings comfort and a burst of color to your table, it’s Stuffed Bell Peppers with Rice and Kefta. Juicy, sweet bell peppers cradle a perfectly spiced blend of ground meat, tender rice, and herbs, all bubbling together in a tangy tomato sauce. Whether you’re looking to impress at a dinner party or just make a satisfying weeknight dinner, this Mediterranean-inspired delight delivers flavor, heartiness, and plenty of wow factor in every bite.
Ingredients You’ll Need
Let’s talk ingredients: you don’t need anything fancy, just a handful of simple staples that work together to create magic. Each element plays its part, adding taste, color, and texture to make these Stuffed Bell Peppers with Rice and Kefta truly unforgettable.
- Bell Peppers: Choose vibrant and firm peppers — red, yellow, or green all work and add gorgeous presentation.
- Olive Oil: For sautéing and lending a subtle fruity flavor to the filling.
- Ground Beef or Lamb: The heart of the kefta! Both add richness and savoriness; lamb brings extra depth if you like it.
- Onion: Adds sweetness and rounds out the filling.
- Garlic: For an aromatic punch that wakes up every other flavor.
- Ground Cumin: Adds warming earthiness in true Middle Eastern style.
- Ground Coriander: Provides a citrusy, nutty note that brightens the mix.
- Ground Cinnamon: Lends a cozy hint of sweetness, typical of kefta blends.
- Cayenne Pepper (optional): A touch of heat if you want a little kick.
- Salt and Pepper: Boosts all the savory flavors and brings balance.
- Cooked White Rice: The hearty, pillowy base that makes the filling satisfying.
- Fresh Parsley: Chopped, for bursts of freshness in every bite and as a lively garnish.
- Canned Crushed Tomatoes: Moistens the filling and helps create a lush sauce for baking.
- Water: Helps the tomatoes bloom and creates a saucy bottom in the baking dish.
- Extra Parsley for Garnish: Because a touch of green on top makes everything pop.
How to Make Stuffed Bell Peppers with Rice and Kefta
Step 1: Prepare the Peppers
Start by cutting the tops off your bell peppers and removing the seeds and membranes. Choose peppers that can stand upright in your baking dish so nothing tips over while baking. A quick drizzle of olive oil on the inside surfaces gives them a lovely sheen and prevents sticking.
Step 2: Sauté the Aromatics
Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, stirring often for 2 to 3 minutes until they’re soft and fragrant. This step is where the kitchen starts to smell amazing, and it’s crucial for building depth in your filling.
Step 3: Brown the Meat
Add the ground beef or lamb to the skillet with the softened onions and garlic. Break up the meat with a spoon and cook until browned. As it cooks, season with cumin, coriander, cinnamon, cayenne (if you want extra spice), and a generous pinch of salt and pepper. The combination of spices infuses the meat as it cooks, turning it into classic kefta with a warm, aromatic undertone.
Step 4: Mix in the Rice and Herbs
Once the meat is fully cooked and beautifully browned, stir in the cooked white rice and chopped fresh parsley. This step blends all the textures and ensures every bite has a perfect balance of fluffy rice and juicy kefta. Remove the skillet from the heat.
Step 5: Layer the Sauces
In a small bowl, mix together the crushed tomatoes and water. Pour a spoonful of the tomato mixture into the bottom of your baking dish. This little pool of sauce keeps the peppers moist and creates a wonderful base as they bake.
Step 6: Stuff and Arrange the Peppers
Spoon the kefta rice mixture into each prepared bell pepper, pressing down gently and filling to the top. Arrange the stuffed peppers upright in the baking dish so the filling stays secure. Then, spoon the remaining tomato sauce mixture over each pepper, letting it trickle down for extra juiciness as they bake.
Step 7: Bake to Perfection
Cover the baking dish with foil and transfer to a 375°F (190°C) oven. Bake for 35 to 40 minutes, then remove the foil and bake uncovered for an additional 10 minutes. This final burst in the oven gently browns the tops and slightly caramelizes the tomato sauce, making your Stuffed Bell Peppers with Rice and Kefta impossible to resist.
How to Serve Stuffed Bell Peppers with Rice and Kefta
Garnishes
Fresh parsley is the classic choice, scattered generously over the stuffed peppers once they’re out of the oven. For even more sparkle, you could add a few pomegranate seeds, a drizzle of olive oil, or a dollop of tangy Greek yogurt on the side. These garnishes provide a pop of color and boost the flavor profile in the loveliest way.
Side Dishes
Stuffed Bell Peppers with Rice and Kefta are a meal on their own, but pairing them can make dinner feel like a feast. Try a crisp cucumber-tomato salad, warm flatbread for scooping, or a simple bowl of tzatziki. Roasted vegetables or a lemony tabbouleh also make a perfect match and add brightness to each bite.
Creative Ways to Present
If you want to go the extra mile, serve each Stuffed Bell Pepper with Rice and Kefta atop a bed of herbed couscous or a swirl of tomato sauce. You can even slice the peppers in half and layer them on a platter for appetizers, or hollow out mini bell peppers for bite-sized party snacks. Play with colorful peppers for a rainbow effect on your table!
Make Ahead and Storage
Storing Leftovers
If you have leftover Stuffed Bell Peppers with Rice and Kefta, just let them cool to room temperature and pop them in an airtight container. They’ll keep beautifully in the fridge for up to 3 days, making them perfect for next-day lunches or a fuss-free dinner.
Freezing
To freeze, wrap each cooked stuffed pepper individually in foil, then transfer to a freezer-safe bag or container. They’ll stay fresh for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for the best texture and flavor.
Reheating
For best results, reheat Stuffed Bell Peppers with Rice and Kefta in an oven-proof dish, covered at 350°F (175°C) for about 20 minutes or until heated through. You can also microwave individual servings, but keep in mind the peppers may soften further. Add a splash of water or extra tomato sauce to keep them moist during reheating.
FAQs
Can I make Stuffed Bell Peppers with Rice and Kefta vegetarian?
Yes! Swap the ground meat for a plant-based alternative or cooked lentils. The same spices and aromatics still shine, offering a hearty filling that’s completely vegetarian-friendly.
What kind of rice works best in this recipe?
Any long-grain white rice holds up well. If you want extra nuttiness, try brown rice or even quinoa — just make sure it’s fully cooked before mixing with the kefta and herbs.
How spicy is this dish?
With just a touch of cayenne, it’s mildly spiced. If you like it hotter, add extra cayenne, harissa, or finely chopped fresh chili to the filling before stuffing the peppers.
Can I prepare Stuffed Bell Peppers with Rice and Kefta in advance?
Absolutely! You can assemble the peppers, cover tightly, and refrigerate overnight. Just bake as directed before serving, adding a few extra minutes to the cooking time if baking straight from the fridge.
What’s the best way to prevent the peppers from tipping over during baking?
Choose peppers with a flat base, or gently slice a tiny bit off the bottom of each pepper to steady them. Snuggle them close together in your baking dish so they help keep each other upright.
Final Thoughts
I can’t recommend trying these Stuffed Bell Peppers with Rice and Kefta enough. Bursting with flavor, color, and simple goodness, they’re sure to become a regular on your dinner table. Invite friends or family, get cozy, and serve up a meal that everyone will remember long after the last bite!
Print
Stuffed Bell Peppers with Rice and Kefta Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4 stuffed peppers 1x
- Diet: Non-Vegetarian
Description
These Stuffed Bell Peppers with Rice and Kefta are a delicious Middle Eastern-inspired dish that combines flavorful spiced meat with rice, all stuffed into sweet bell peppers and baked to perfection.
Ingredients
Bell Peppers:
- 4 large bell peppers (any color), tops cut off and seeds removed
Kefta Filling:
- 1 tablespoon olive oil
- 1 pound ground beef or lamb
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 1 cup cooked white rice
- 2 tablespoons chopped fresh parsley
Sauce:
- 1/2 cup canned crushed tomatoes
- 1/4 cup water
Garnish:
- Extra parsley for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Cook the filling: In a skillet, sauté onion and garlic, then add and cook the ground meat with spices. Mix in rice and parsley.
- Prepare the sauce: Combine crushed tomatoes and water.
- Stuff and bake: Fill peppers with the meat mixture, place in a baking dish, pour sauce over, cover with foil, and bake.
- Final bake: Remove foil and bake until lightly browned. Garnish with parsley before serving.
Notes
- You can swap rice for quinoa or couscous for variation.
- This dish is great for meal prep as it can be made ahead and reheated.
- For added heat, consider incorporating chopped chili or harissa into the filling.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 390
- Sugar: 6g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 70mg
