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Mediterranean Beef and Rice Stuffed Peppers Casserole Bake

Mediterranean beef and rice stuffed peppers - featured image
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This easy Mediterranean-inspired casserole combines savory ground beef, tender rice, sweet bell peppers, and a cheesy topping for a hearty, family-friendly dinner. All the flavors of classic stuffed peppers in a simple, scoopable bake—perfect for busy weeknights or gatherings.

Ingredients

Scale
  • 4 large bell peppers (red, yellow, or orange), sliced into rings or strips
  • 1 tablespoon olive oil
  • 1 lb lean ground beef (90/10 recommended)
  • 1 large yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 cup cooked white or brown rice
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1/2 cup frozen spinach, thawed and squeezed dry (or fresh, chopped spinach)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon sea salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • Pinch of crushed red pepper flakes (optional)
  • 1 can (15 oz) tomato sauce or passata
  • 1 tablespoon tomato paste
  • 1 teaspoon honey or sugar (optional)
  • 1/2 teaspoon dried thyme or Italian seasoning
  • 1 cup shredded mozzarella cheese
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with olive oil.
  2. Slice bell peppers into 1/2-inch rings or strips, removing seeds and membranes. Arrange in an even layer in the casserole dish. Drizzle with 1 tablespoon olive oil and a pinch of salt. Set aside.
  3. Heat a large skillet over medium-high heat. Add ground beef and cook, breaking up with a spoon, until browned and no longer pink (about 5-6 minutes). Drain excess fat if needed.
  4. Add diced onion and sauté for 3 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
  5. Stir in cooked rice, drained diced tomatoes, spinach, oregano, basil, cumin, smoked paprika, salt, black pepper, and red pepper flakes. Mix well and cook for 2-3 minutes to blend flavors. Taste and adjust seasoning if needed.
  6. Spread the beef and rice mixture evenly over the peppers in the casserole dish, pressing gently to make an even layer.
  7. In a small bowl, stir together tomato sauce, tomato paste, honey (if using), and thyme or Italian seasoning. Pour sauce evenly over the casserole and spread to the edges.
  8. Cover casserole tightly with foil and bake for 30 minutes.
  9. Remove foil, sprinkle mozzarella and feta evenly over the top, and bake uncovered for another 10-15 minutes, until cheese is melted and bubbly with golden spots.
  10. Remove from oven and let cool for 10 minutes before serving. Sprinkle with fresh parsley.

Notes

For best results, use firm, glossy bell peppers. Leftover rice works great and saves time. For a vegetarian version, substitute beef with chickpeas or lentils. Let the casserole rest for 10 minutes before serving for cleaner slices. Can be assembled ahead and baked later. Freezes well for up to 2 months.

Nutrition

Keywords: stuffed peppers, casserole, Mediterranean, beef, rice, family dinner, easy bake, gluten-free, meal prep, comfort food

Find it online: https://atomicbite.com/mediterranean-beef-and-rice-stuffed-peppers-easy-casserole-bake-for-family-dinners/