If you’re searching for a hearty, vibrant dinner that brings everyone to the table, Stuffed Bell Peppers with Rice and Kefta is about to become your new favorite. Each colorful pepper is filled to the brim with spiced kefta, fluffy rice, fresh herbs, and a hint of smokiness, then baked in a pool of rich tomato sauce until irresistibly tender. This dish blends comforting flavors with eye-catching presentation, making it a showstopper whether it’s a casual family meal or an impressive centerpiece for guests.

Stuffed Bell Peppers with Rice and Kefta Recipe - Recipe Image

Ingredients You’ll Need

This recipe calls for simple yet essential ingredients, each one playing a special role in building flavor, texture, and color. As you gather these, you’ll see how every component, from vibrant peppers to aromatic spices, is truly indispensable for Stuffed Bell Peppers with Rice and Kefta.

Bell Peppers: Choose any color you love; they become sweet and tender when baked, doubling as both vessel and star of the show.
Ground Beef or Lamb (Kefta): Rich and savory, this forms the flavorful core of your stuffing—lamb adds a Mediterranean flair, while beef keeps things classic.
Cooked Rice: Fluffy rice soaks up the juices and helps bind the filling, giving a satisfying bite to every forkful.
Yellow Onion: Finely diced onion melts into the filling, adding sweetness and depth.
Garlic: Two cloves bring a warm, aromatic kick that rounds out the kefta.
Fresh Parsley: This herb brightens up the filling with its fresh, grassy notes.
Fresh Mint (Optional): For a refreshing lift, mint is a traditional touch—use it if you want extra complexity.
Ground Cumin: Earthy and warm, cumin is a must-have for that signature kefta taste.
Ground Coriander: This spice adds a subtle citrusy undertone that pairs beautifully with the herbs.
Paprika: A pinch of paprika introduces smoky-sweet flavor and gorgeous color.
Salt: Essential for seasoning every layer.
Black Pepper: Adds gentle heat and balances the other spices.
Ground Cinnamon (Optional): Just a hint of cinnamon brings warmth and a whisper of the Middle East.
Canned Tomato Sauce: This forms the rich, tangy base for the peppers to bake in.
Water: Helps thin the sauce so everything cooks gently and evenly.
Olive Oil: A drizzle adds silkiness to the sauce and keeps the peppers moist as they roast.

How to Make Stuffed Bell Peppers with Rice and Kefta

Step 1: Prep the Bell Peppers

Start by slicing the tops off your bell peppers and carefully removing the seeds and membranes. Aim to keep each pepper intact so they can be generously filled later. Rinse them under cold water and pat dry—this is your edible canvas for all the deliciousness to come!

Step 2: Mix the Kefta and Rice Filling

In a large mixing bowl, combine your ground beef or lamb with the cooked rice, finely diced onion, minced garlic, parsley, mint (if using), and all the aromatic spices. Use clean hands to gently mix until everything is just combined—overworking can make the filling dense, so keep it light and fluffy.

Step 3: Stuff the Peppers

Generously spoon the kefta-rice mixture into each bell pepper, pressing down lightly but not packing too tightly. You want the filling to stay moist and tender as it cooks. Arrange the stuffed peppers upright in a greased baking dish so they stay snug and upright.

Step 4: Make the Tomato Sauce

In a small bowl, stir together the tomato sauce, water, and olive oil. This simple sauce is going to infuse the peppers with tangy, savory flavor as they bake. Pour the sauce around the base of the stuffed peppers in the baking dish, making sure each one is surrounded by plenty of sauce.

Step 5: Bake to Perfection

Cover the dish tightly with foil and bake in a preheated oven at 375°F (190°C) for 45 minutes. Then, remove the foil and bake for another 15 minutes, allowing the tops to brown lightly and the peppers to become wonderfully soft. The aroma will tell you when they’re ready!

Step 6: Serve and Savor

Once the peppers are beautifully tender and the sauce is bubbling, spoon extra sauce over the top and garnish with more fresh herbs if you like. Serve hot and enjoy every bite of your Stuffed Bell Peppers with Rice and Kefta!

How to Serve Stuffed Bell Peppers with Rice and Kefta

Garnishes

A final flourish of fresh parsley or mint elevates both the look and flavor of your Stuffed Bell Peppers with Rice and Kefta. For extra brightness, a squeeze of lemon juice or a dollop of tangy yogurt can work wonders right before serving.

Side Dishes

These peppers are hearty enough to be a meal on their own, but they pair wonderfully with a crisp green salad, some roasted vegetables, or a side of warm, crusty bread to mop up the luscious tomato sauce.

Creative Ways to Present

For a show-stopping presentation, serve each stuffed pepper on a shallow pool of extra sauce, or slice them in half to reveal the vibrant filling inside. Mini bell peppers also make adorable, appetizer-sized versions for parties or gatherings.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Stuffed Bell Peppers with Rice and Kefta, simply store them in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to three days, making for easy lunches or quick dinners.

Freezing

These peppers freeze surprisingly well! Once cooled, wrap each one individually or place them in a freezer-safe container. They’ll keep for up to three months—just thaw overnight in the fridge before reheating.

Reheating

To bring leftover Stuffed Bell Peppers with Rice and Kefta back to life, reheat them gently in the oven at 350°F (175°C) until hot throughout. You can also microwave in a pinch, but the oven keeps the flavors and textures at their best.

FAQs

Can I make Stuffed Bell Peppers with Rice and Kefta ahead of time?

Absolutely! You can assemble the peppers and keep them covered in the fridge for up to 24 hours before baking. This makes them perfect for entertaining or for prepping dinner ahead of a busy weeknight.

What’s the best type Main Course

Any cooked long-grain white rice works beautifully, but you can switch things up with brown rice or even cooked quinoa for a nutty, wholesome twist that still soaks up all the flavors.

Can I use ground turkey or chicken instead of beef or lamb?

Yes, ground turkey or chicken can be swapped in for a lighter version. Just keep in mind that these meats are leaner, so you might want to add a splash of olive oil or a bit more sauce for moisture.

Are Stuffed Bell Peppers with Rice and Kefta gluten-free?

They sure are! As long as you use gluten-free rice and check that your spices and tomato sauce are gluten-free, this dish fits perfectly into a gluten-free diet.

Can I make this vegetarian?

Definitely! Substitute the kefta with cooked lentils, chickpeas, or a hearty plant-based ground meat alternative, and keep all the same seasonings for a delicious vegetarian twist.

Final Thoughts

I hope you’re inspired to try Stuffed Bell Peppers with Rice and Kefta in your own kitchen. There’s something magical about the way all those flavors meld together inside each pepper—every bite is comforting, colorful, and just a little bit special. Gather your ingredients and give it a go; I promise, this is one dish that’s sure to become a regular on your dinner table!

Stuffed Bell Peppers with Rice and Kefta Recipe

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4.9 from 29 reviews

Author: admin
Total Time: 1 hour 20 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Delicious and hearty Mediterranean-inspired Stuffed Bell Peppers filled with a flavorful mixture of ground beef or lamb (kefta), rice, and aromatic spices. This wholesome dish is baked to perfection with a savory tomato sauce, making it a comforting main course perfect for family dinners or special occasions.

Ingredients

Scale

For the Stuffed Peppers

4 large bell peppers (any color), tops cut off and seeds removed
1 pound ground beef or lamb (kefta)
1 cup cooked rice
1 small yellow onion, finely diced
2 cloves garlic, minced
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh mint (optional)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cinnamon (optional)

For the Sauce

1 (15 oz) can tomato sauce
1/4 cup water
1 tablespoon olive oil

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Instructions

Prepare the oven and filling: Preheat the oven to 375°F (190°C). In a large bowl, combine the ground meat, cooked rice, finely diced onion, minced garlic, chopped parsley, optional mint, ground cumin, coriander, paprika, salt, black pepper, and optional cinnamon. Mix gently until well combined without overworking the meat to keep the filling tender.
Stuff the peppers: Generously fill each bell pepper with the meat and rice mixture, pressing lightly to pack the filling. Set the stuffed peppers upright in a greased baking dish ensuring they are stable and not tipping over.
Prepare and add the sauce: In a small bowl, mix together the tomato sauce, water, and olive oil. Pour this sauce around the base of the stuffed peppers in the baking dish, being careful not to pour it directly into the peppers.
Bake covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes to allow the peppers and filling to cook gently and absorb the flavors.
Bake uncovered: Remove the foil and continue baking for an additional 15 minutes. This will brown the tops slightly and ensure the peppers are tender but not mushy.
Serve: Remove the stuffed peppers from the oven and serve hot, spooning extra sauce over the top. Garnish with additional fresh herbs if desired for bright flavor and presentation.

Notes

You can prepare the stuffed peppers ahead of time and refrigerate for up to 24 hours before baking, which makes meal prep easy.
For a healthier alternative, try using brown rice or quinoa instead of white rice to increase fiber and nutrients.
If using lamb, drain any excess fat from the filling mixture before stuffing to reduce greasiness.
Feel free to add finely chopped vegetables like zucchini or carrots into the filling for extra texture and nutrition.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Main Course
Method: Baking
Cuisine: Mediterranean / Middle Eastern