Stuffed Bell Peppers with Spicy Ground Beef, Rice and Hot Honey Feta

• Prep (15 min) – Preheat oven, chop veggies, cook rice, cut peppers.

• Cook Filling (10 min) – Brown beef, sauté aromatics, simmer sauce.

• Stuff & Bake (25 min) – Assemble peppers, bake until tender.

• Finish (5 min) – Add feta, drizzle hot honey, broil for 1 minute (optional).

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📝 Ingredients (Serves 4 – 2 pepper halves per person)

For the Peppers

• 4 large bell peppers (any color – red or orange are sweetest)

• 1 tbsp olive oil

• Salt and black pepper, to taste

For the Spicy Beef & Rice Filling

• 1 lb (450g) lean ground beef (85/15 recommended)

• 1 small yellow onion, finely diced

• 3 cloves garlic, minced

• 1 can (14.5 oz / 400g) fire-roasted diced tomatoes, undrained

• 1 cup cooked white rice (from ⅓ cup uncooked)

• 2 tsp smoked paprika

• 1 tsp ground cumin

• ½ tsp cayenne pepper (reduce to ¼ tsp for mild)

• ½ tsp red pepper flakes

• 1 tsp Worcestershire sauce

• Salt to taste

For the Hot Honey Feta Topping

• ½ cup (75g) good-quality feta cheese, crumbled

• 3 tbsp hot honey (e.g., Mike’s Hot Honey; or regular honey + pinch cayenne)

• 2 tbsp fresh parsley or cilantro, chopped (for garnish)

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👩‍🍳 Instructions

1. Prep the Oven & Peppers (10 minutes)

Preheat your oven to 375°F (190°C). Line a baking dish (9×13 inch works well) with parchment paper or lightly grease it.

Cut each bell pepper in half vertically through the stem (keep stem on for presentation, or remove it). Scoop out the seeds and white membranes using a spoon. Arrange pepper halves cut-side up in the baking dish. Brush the insides and edges with olive oil, then sprinkle lightly with salt and pepper.

Chef tip: If your peppers wobble, slice a thin sliver off the rounded back to create a flat base.

2. Cook the Rice (if not already done)

You need 1 cup of cooked rice. Use leftover rice, instant rice, or cook ⅓ cup uncooked rice according to package directions (approx. 15 minutes). Set aside.

3. Make the Spicy Filling (15 minutes)

While the rice cooks, heat a large skillet over medium-high heat. Add the ground beef. Cook, breaking it up with a wooden spoon, for 5–7 minutes until browned and no longer pink. Drain excess fat if necessary.

Push the beef to one side of the skillet. Add the diced onion to the empty space. Sauté for 2–3 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant.

Stir everything together. Add the smoked paprika, cumin, cayenne, red pepper flakes, and Worcestershire sauce. Cook for 1 minute to toast the spices.

Pour in the fire-roasted diced tomatoes (with juices) and stir. Bring to a simmer, then reduce heat to medium-low. Simmer uncovered for 5 minutes until the liquid reduces slightly.

Remove from heat. Stir in the cooked rice until fully combined. Taste and add salt if needed (remember feta and honey will add salt/sweet later).

4. Stuff the Peppers (5 minutes)

Spoon the beef-rice mixture generously into each pepper half, mounding it slightly. Pack it down gently with the back of the spoon. Use all the filling.

Cover the baking dish tightly with aluminum foil.

5. Bake (25 minutes)

Bake covered for 20 minutes. Then remove the foil and bake for another 5 minutes uncovered. The peppers should be tender but still hold their shape (test with a fork – it should slide in easily).

6. Add Hot Honey & Feta (5 minutes)

Remove dish from oven. Preheat your broiler to high (optional but recommended).

Sprinkle the crumbled feta evenly over the stuffed peppers. Drizzle each pepper with hot honey (about 1 tsp per half, more if you like).

If using the broiler, place dish on the top rack (6 inches from heat) and broil for 1–2 minutes until the feta is lightly golden in spots and honey bubbles. Watch closely – it burns fast!

7. Garnish & Serve

Sprinkle with fresh parsley or cilantro. Serve immediately with a side salad or crusty bread.

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🍽 Yield & Storage

• Serving size: 2 stuffed pepper halves per person (1 whole pepper)

• Total yield: 4 servings (8 pepper halves)

• Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven for 10–12 minutes or microwave for 90 seconds.

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📊 Nutrition Information (Per Serving – 2 pepper halves)

*Calculated using 85/15 ground beef, white rice, full-fat feta, and standard hot honey. Estimates may vary.*