Recipes and Cooking Beef Recipes Middle Eastern-Style Stuffed Peppers 4.0 (2) 2 Reviews Spice up your weekday dinners with these protein-packed peppers. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 3, 2023 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 25 mins Cook Time: 50 mins Total Time: 1 hr 15 mins Servings: 4 Yield: 8 Jump to Nutrition Facts Add a little spice to your week with our Middle Eastern-Style Stuffed Peppers. These hearty peppers are stuffed with beef, quinoa, and feta cheese, plus a sprinkling of spices like paprika, cumin, and cinnamon. This stuffed pepper recipe even has toasted walnuts and dried cranberries mixed in for even more texture and flavor. The recipe calls for fresh parsley or mint as a garnish. You can use either or both. Our recipe testers preferred the combination of both parsley and mint. When picking out your peppers, look for ones that are short and wide. They will be easiest to both stuff and eat, and you'll be able to pack them full with your filling. Quinoa is great if you want a gluten-free meal or looking for some extra protein, zinc, or fiber in your diet. However, if you're not a fan of quinoa or just want to mix it up, this recipe easily allows for substituting brown rice or any other rice or grain blend. Like quinoa, brown rice is also fiber-rich and gluten-free. When in doubt, stick to a whole-grain substitution, since most of the fiber and nutrients are found in the bran. When it comes to a delicious and healthy meal, you can't go wrong with these stuffed peppers. Serve them with this Fresh Fava Bean Salad for a fresh and flavorful dinner. Ingredients 1 lb. ground beef 1 cup chopped onion 8 ounces cooked quinoa or brown rice 1 cup crumbled feta cheese (4 oz.) ½ cup chopped toasted walnuts ⅓ cup dried cranberries, chopped 1/4 cup chopped fresh flat-leaf parsley and/or fresh mint 1½ tsp. ground cumin 1½ tsp. tsp. paprika ¼ tsp. salt ¼ tsp. ground cinnamon ¼ tsp. black pepper 4 red, yellow, or orange bell peppers, halved lengthwise Directions Preheat the oven to 400°F. In a 10-inch skillet cook beef and onion over medium until meat is browned; drain off any fat. Stir in next 10 ingredients (through black pepper) until well combined. Remove the seeds and membranes from the bell peppers. Arrange cut pepper halves in a 3-qt. rectangular baking dish. Spoon the beef mixture into the pepper halves. Pour 3/4 cup water into bottom of dish around peppers. Bake, covered, until the peppers are tender, about 50 minutes. Serve topped with additional parsley, mint, and/or crumbled feta Make-Ahead Tip: To make this stuffed pepper recipe ahead, prepare as directed, except after filling pepper halves with beef mixture, cover and chill them up to 24 hours. Add water to dish and bake as directed, except increase baking time to 1 hour. Rate it Print Nutrition Facts (per serving) 629 Calories 35g Fat 40g Carbs 40g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 628.8 % Daily Value * Total Fat 35.1g 45% Saturated Fat 12.6g 63% Cholesterol 126.2mg 42% Sodium 516.8mg 22% Total Carbohydrate 40.2g 15% Dietary Fiber 4.1g 15% Total Sugars 14.6g Protein 39.8g Vitamin D 0.1mcg 1% Vitamin C 48.9mg 245% Calcium 233.4mg 18% Iron 5.3mg 30% Potassium 765.3mg 16% Fatty acids, total trans 0.9g Vitamin D 6.8IU Alanine 2.3g Arginine 2.7g Ash 4.3g Aspartic acid 3.5g Caffeine 0mg Carotene, alpha 9.6mcg Choline, total 114.4mg Copper, Cu 0.5mg Cystine 0.4g Energy 2630.5kJ Fluoride, F 0.8mcg Folate, total 56.6mcg Glutamic acid 6.2g Glycine 2.3g Histidine 1.2g Isoleucine 1.8g Leucine 3.1g Lysine 3.1g Methionine 1g Magnesium, Mg 79.2mg Manganese, Mn 1.3mg Niacin 7.8mg Phosphorus, P 460.5mg Pantothenic acid 1.7mg Phenylalanine 1.6g Phytosterols 16.4mg Proline 2.2g Retinol 38.8mcg Selenium, Se 34.4mcg Serine 1.8g Starch 0g Theobromine 0mg Threonine 1.5g Vitamin E (alpha-tocopherol) 1.1mg Tryptophan 0.3g Tyrosine 1.3g Valine 2.1g Vitamin A, IU 1247.2IU Vitamin A, RAE 94.6mcg Vitamin B-12 3.7mcg Vitamin B-6 0.9mg Vitamin K (phylloquinone) 71.7mcg Water 198.3g Zinc, Zn 9.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.