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.




  • 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; 32 g total fat; 70 mg cholesterol; 702 mg sodium. 38 g carbohydrates; 25 g protein;