Finely chopped mushrooms replace some of the beef in these hearty stuffed peppers, flavored with warm spices, feta cheese, pine nuts, dried cranberries and herbs.

Source: Midwest Living


Recipe Summary

25 mins
1 hr 25 mins


Ingredient Checklist


Instructions Checklist
  • In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes. Add mushrooms. Cook until tender and most liquid has evaporated, about 8 minutes. Transfer to a large bowl.

  • Add beef to skillet, breaking it up with a spoon. Add cumin, paprika and cinnamon. Cook until meat is no longer pink, about 5 minutes.

  • Add meat to mushroom mixture. Add cooked rice, feta cheese, pine nuts, dried cranberries, parsley and mint. Stir well; season with salt and pepper.

  • Split bell peppers lengthwise. Remove seeds and membranes. Arrange pepper halves in a 3-quart baking dish and fill with meat mixture. Pour broth into the bottom of the dish. Cover with foil and bake at 400° until peppers are tender and filling is warm, about 1 hour. Serve garnished with extra mint.


*When choosing peppers for stuffing, pick shorter, wider peppers with flat bottoms.
*Peppers can be stuffed and refrigerated, covered, up to one day in advance.

Nutrition Facts

520 calories; fat 32g; cholesterol 70mg; saturated fat 9g; carbohydrates 38g; mono fat 12g; poly fat 8g; insoluble fiber 6g; sugars 18g; protein 25g; vitamin a 4389.4IU; vitamin c 139.9mg; thiamin 0.3mg; riboflavin 0.8mg; niacin equivalents 7.8mg; vitamin b6 0.9mg; folate 93.9mcg; vitamin b12 1.9mcg; sodium 702mg; potassium 806mg; calcium 239mg; iron 4.4mg.