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Mediterranean Diet Recipes

Mediterranean Stuffed Red Peppers

Bring the flavors of the Mediterranean to your kitchen with these delicious stuffed red peppers! Filled with ground beef, chickpeas, basmati rice, and topped with creamy feta, these peppers are seasoned with oregano, turmeric, cinnamon, thyme, and dried mint for a flavorful, nutritious dish. Packed with vitamins A and C from the red peppers, along with protein and fiber, this meal promotes health and wellbeing.

Serves 6

  • 2 cups cucumber, diced (cold)
  • 2 cups tomatoes, diced (cold)
  • 1/4 cup red onion, finely chopped (hot)
  • 1/4 cup fresh parsley, chopped (hot)
  • 1 tsp dried mint (hot)
  • 3 tbsp lemon juice, fresh (cold)
  • 1 tbsp olive oil (hot)
  • 1 tsp kosher salt (hot)
  • 1/2 tsp black pepper (hot)
  1. Dice the cucumbers and tomatoes, and finely dice the red onion into a medium bowl.
  2. Add chopped fresh parsley, and dried mint to the salad.
  3. Add fresh lemon juice, salt and pepper and mix to combine.
  4. Next, drizzle the olive oil over the salad and give it a final toss.
  5. Taste again for salt and pepper.
  6. Serve immediately
  • 8 large red peppers
  • 5 cloves of garlic
  • 4 tbsp extra virgin olive oil
  • 1 cup of basmati rice
  • 2 ¼ cups of water
  • 1 ½ tbsp kosher salt
  • 1 tsp fresh cracked black pepper
  • 1 lb. of ground beef
  • 1 tsp dried oregano
  • ½ tsp of dried thyme
  • ½ tsp of turmeric
  • ¼ tsp of cinnamon
  • 1 tsp of dried mint
  • 1 large yellow onion, diced
  • 2 cups baby bella mushrooms, chopped
  • 1 lemon, juiced
  • 2 cups of chopped canned tomatoes
  • 1 cup of chickpeas (garbanzo beans)
  • 1 cup crumbled feta cheese

Directions:

  1. Preheat a medium sauté pan to medium heat. Once warm, add olive oil, then the basmati rice and begin to toast the rice.
  2. After the rice has toasted, add some salt, and then the water. Bring to a boil, cover and simmer until rice is almost cooked through. You can tell because almost all of the liquid will have evaporated.
  3. Preheat your oven to 375 degrees.
  4. Meanwhile, prep your red peppers by cutting the tops off and de-seeding them. Place them in a baking tray or Pyrex and season with olive oil, salt, pepper, and chopped garlic inside. Coat the entire pepper so it cooks evenly. Once oven is preheated, roast peppers until 90% cooked through (approx. 20-25 minutes)
  5. Add 2 tbsps. of olive oil to a preheated pan on medium high heat then begin to brown the ground beef.
  6. After a minute, season the ground beef with salt, pepper, oregano, thyme, turmeric, cinnamon, and dried mint.
  7. After a couple of minutes, add the onion and mushrooms and continue to cook. Add a little more salt and pepper to season each layer of the dish.
  8. After 10 minutes, add the lemon juice and de-glaze the pan.
  9. Next, add your chickpeas and chopped tomatoes.
  10. Bring to a boil, and then let simmer for 10 more minutes to let the flavors come together.
  11. Add your cooked rice to a mixing bowl and then add your beef and chickpea mixture.
  12. Toss in about a ½ cup of crumbled feta cheese.
  13. Place a little tomato sauce and olive oil on the bottom of a sheet pan.
  14. Pour the juices of the roasted red peppers with the garlic into your rice mixture and get ready to stuff the peppers!
  15. Stuff each pepper to the brim with the mixture, and then top them with more crumbled feta cheese.
  16. Roast in the oven for 10-15 more minutes, and you are ready to eat!
  17. Enjoy!

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