Baked Peppers Stuffed with Ground Beef, Wild Rice & Goat Cheese


It had been a while since I planned a big dinner, and I decided I wanted to make a Mediterranean feast!  I had fallen in love with Stuffed Capsicums (Peppers) while I was in Greece, and it was one of the first recipes I tried after buying The Essential Mediterranean Cookbook.  I decided to ramp up the recipe this time around after stumbling upon one at Teri’s Kitchen, which added goat cheese and ground beef to the mix.  I edited it a bit to work with the ingredients I had on hand and I think the results were delicious!

One disclaimer: I did cheat a bit by just purchasing a box of Wild Rice Pilaf mix… it probably isn’t too difficult to make the wild rice pilaf from scratch (at the bare minimum just cook long grain white rice with chicken stock) but most of the better recipes ask for all these spices and vegetables to add… and while I think I can be fairly motivated in the kitchen… my laziness wins out often.  Maybe someday I will try to make Wild Rice and will update this recipe in turn…

Try serving these with a couple refreshing meze dishes such as Marinated Feta with Olives and Tzatziki for a complete Mediterranean feast!

Baked Peppers Stuffed with Ground Beef, Wild Rice & Goat Cheese (adapted from Teri’s Kitchen and The Essential Mediterranean Cookbook)

Yields: 6 servings

Ingredients:

  • 6 oz package Long Grain & Wild Rice Pilaf
  • 6 large red, yellow or orange peppers (capsicums)
  • 1 T olive oil
  • 1 lb ground beef
  • 1 tsp fennel seed
  • 6 T dry herb mix (Herbs de Provence, Italian, or whatever dry aromatics you have: basil, thyme, marjoram)
  • Salt and pepper to taste
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 large tomato, diced
  • 1/4 C tomato paste
  • 4 oz mild goat cheese, crumbled
  • 4 T freshly grated Parmesan cheese
  • Fresh basil leaves, coarsely chopped

Directions:

Preheat oven to 350°F.  Cook the rice according to package instructions.  Set aside.

Bring a large pot of water to a boil.  You can either cut the tops off the peppers or cut the peppers in half vertically.  I tried both methods and my verdict: the former method is a bit “prettier” for presentation purposes, but the latter method is a lot easier to eat… so choose whichever you prefer!  Remove the membranes and seeds from the peppers and discard.

Blanch the peppers in the boiling water (not the lids) for 2 minutes, then drain and leave upturned to dry on paper towels.

Heat the olive oil in a large skillet over medium high heat.  Sauté the ground beef until browned, stirring in the fennel and other dry herbs.  Season with salt and pepper to taste.

Add the onions and chopped peppers to the pan; cook until softened, about 4 minutes.  Add the garlic and sauté for another minute.  Remove from heat.

Place the peppers in one layer in a lightly oiled or sprayed baking dish.  In a large bowl, mix together the ground beef mixture, rice, goat cheese, 3/4 of the diced tomato, tomato paste, and 2 T of Parmesan cheese.  Taste for seasoning and adjust as needed.

Stuff each pepper with the mixture.  Top each pepper with the remaining diced tomatoes, fresh basil, and the remaining 2 T of Parmesan cheese.

Pour 100 ml (3 1/2 fl oz) boiling water into the dish.  Bake, covered (or just replace the lids depending on how you cut the peppers), for 40 minutes or until the peppers are just tender when tested with the point of a small knife.

These can be served warm or cold.  Also, try serving with a Greek Salad or with a Falafel Sandwich with Tzatziki.

Comments
81 Responses to “Baked Peppers Stuffed with Ground Beef, Wild Rice & Goat Cheese”
  1. whenquiet says:

    Love your photos and your recipe.

  2. Tried the recipe and loved it. Thank you!

  3. These look amazing! I looove stuffed peppers, but usually just stuff them with some ground beef/veal,rice and tomatoes. LOVE the goat cheese idea, will be trying this for sure!!

  4. Looks great! I love goat cheese.

  5. ck underwear says:

    great article,thanks for you post.

  6. Stephen Mc Elligott says:

    As I speak, my wife is already in my ear about making this recipie. thank you for your post.

    http://www.loyaltothemagisterium.wordpress.com

  7. clevelandkat says:

    This looks delicious! And serious kudos for your photos – beautiful!

    http://thegreatcookbookproject.wordpress.com

  8. Kat-Cat says:

    Looks so good, I’ll definitely try this recipe. Thank you for sharing

  9. calogeromira says:

    Amazing recipe and… happy Thanksgiving.

  10. Herb says:

    Well, I learned two things, what macro photography is and how to make a nice stuffed pepper meal. See both here

    http://s483.photobucket.com/albums/rr198/wayno100/?action=view&current=f4cde35d.pbw

    Thanks, and the camera I used was a canon sd800

  11. Yoonkee Kim says:

    Prepare me many of these.

  12. Eli says:

    Sounds and looks delicious.

  13. !Legato says:

    Stuffed things are awesome. I have only recently discovered this with the deliciousness that is stuffed mushrooms (http://semprestaccato.wordpress.com/2010/11/04/stuffed-mushrooms/).

    You have convinced me that it is definitely time to branch out and try stuffed peppers. These look delicious! They also seem to be a bit more of a balanced meal than mushrooms and probably large enough to serve as a whole meal. Thanks for sharing!

    • woo tang says:

      stuffed mushrooms has been on my list for a long time to cook – but yes definitely think of it more as an app! thanks for the link!

  14. Although I never had a chance to visit the region, I learned to love Mediterrenean Food while my visits in Germany. Mainly Turkish, Yugoslavian and Greek food is very popular over there and the restaurants providing this kind of food can be found everywhere over there.
    So I definitely will have to try this recipe. But in lieu of goat cheese I will use feta cheese which is made from the milk of sheep.
    Thanks for sharing this recipe. It for sure sounds delicious. It will be a nice exchange to the here in Texas so beloved and very popular mexican or tex mex food.
    Best Regards
    Paula Jo

  15. saif says:

    Hi dear

    great post i love to eat Baked Peppers i will try this recipe

  16. lidiako says:

    Wow. I’m already hungry:)

  17. evilcyber says:

    The problem is the peppers might become too soft and to me that makes them intolerable.

    Evil
    http://www.evilcyber.com/

  18. LorryD says:

    Oh my!, This looks soo good!

  19. syarifyasha says:

    easy to cook, and I want to learn it… thanks

  20. Generation 26 says:

    Wow I’m not a big fan of stuffed peppers, but that look pretty good.
    How does goat cheese taste by the way? Can you taste the goaty-ness lol

    • woo tang says:

      now you make me start thinking abt how other cheeses taste like cow… haha goat cheese is fabulous! its a pretty intense flavor, slightly tart but in a rich smooth way!

  21. Herb says:

    Wow , nice photos. What camera are you using? Getting hungry just looking at it. And I’m gonna try this recipe

  22. Full Body Transformation says:

    I love stuffed peppers! Though, I’ve only every made raw peppers with salad inside. Your post makes me want to try different varieties! And the pics are divine.

  23. ixult says:

    stuffed peppers are the best, i make them on a regular basis. nice pics!
    ixult

  24. CCarlos E. Cortez says:

    those stuffed pepppers, are the typical food here in peru! =)

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  1. […] It had been a while since I planned a big dinner, and I decided I wanted to make a Mediterranean feast!  I had fallen in love with Stuffed Capsicums (Peppers) while I was in Greece, and it was one of the first recipes I tried after buying The Essential Mediterranean Cookbook.  I decided to ramp up the recipe this time around after stumbling upon one at Teri's Kitchen, which added goat cheese and ground beef to the mix.  I edited it a bit to work … Read More […]

  2. […] Baked Peppers Stuffed with Ground Beef, Wild Rice & Goat Cheese (foodcomas.wordpress.com) […]

  3. […] Baked Peppers Stuffed with Ground Beef, Wild Rice & Goat Cheese […]

  4. […] It had been a while since I planned a big dinner, and I decided I wanted to make a Mediterranean feast!  I had fallen in love with Stuffed Capsicums (Peppers) while I was in Greece, and it was one of the first recipes I tried after buying The Essential Mediterranean Cookbook.  I decided to ramp up the recipe this time around after stumbling upon one at Teri's Kitchen, which added goat cheese and ground beef to the mix.  I edited it a bit to work … Read More […]



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