Mediterranean Style Stuffed Peppers
You'll find beef, bulgur wheat and other flavour-loaded ingredients inside these satisfying, Mediterranean-style stuffed peppers. Finish with a topping of crumbly feta for a holiday-style bite. We can’t think of a tastier way to add some colour to your plate!
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NutritionPer Serving
- Calories354
- Carbs43g
- Protein26g
- Fat26g
- Saturates2.7g
- Sugars16g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Fun to look at and even better to eat, these bright and colourful flavour-loaded Mediterranean Style Stuffed Peppers are the main event on any plate.
From Dolma in Turkey to Yemista in Greece to Mahshi in Lebanon, we can’t say no to stuffed veggies on our travels. That’s why we went to work perfecting a satisfying, ‘stuffed veggie’ holiday-style bite to enjoy at home.
We’ve filled our oven-baked, juicy peppers with beef, bulgur wheat, handfuls of dill and parsley. To make them extra moreish, we’ve added a dash of zesty lemon juice and finished them with a topping of crumbly feta. They taste far too good to be slimming friendly!
They’re filling all on their own or you can enjoy them served up with a fresh, crisp salad for a vibrant, Mediterranean-style meal.
What diets are these Mediterranean Style Stuffed Peppers suitable for?
This Mediterranean Style Stuffed Peppers recipe is not suitable for vegetarian, vegan, dairy-free or gluten-free diets.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Mediterranean Style Stuffed Peppers?
These Mediterranean Style Stuffed Peppers are super simple to make and you can find all of the ingredients in your local supermarket.
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A deep casserole pan with a lid will come in handy for this recipe.
We’ve stuffed our peppers with bulgur wheat for a Mediterranean-style filling.
How many calories are these Mediterranean Style Stuffed Peppers?
There are 354 calories per portion in these Mediterranean Style Stuffed Peppers, which means they fall into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!
These Mediterranean Style Stuffed Peppers are perfect if you’re following a calorie-controlled diet, and fit well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 160°C.
Step 2
Spray the frying pan with low-calorie cooking spray and place over a medium heat. Sauté the onions for 6-8 minutes until browned.
Step 3
Add the beef mince and garlic and fry for 2 minutes until browned.
Step 4
Add the bulgur wheat and stir in the stock. Bring to a boil then reduce the heat to a simmer. Cover and cook for 10 minutes.
Step 5
Fluff up the bulgur wheat and stir in the lemon juice, chopped herbs and grated carrot. Taste and season with salt and pepper, if needed.
Step 6
While the bulgur wheat is cooking, mix together the passata, water, Henderson’s relish, garlic granules and onion granules, and pour into the bottom of the casserole pan or dish. Place to one side.
Step 7
Prepare the peppers. Lay each pepper on its side and slice off the stalked top, but don’t discard. Remove the seeds from the cavity of the peppers. If the peppers are too wobbly to stand up on their end, take a very thin slice off the bottom to level it out, but be careful not to slice through into the cavity.
Step 8
Stand the peppers up in the casserole pan, on top of the tomato sauce and fill each to the brim with the beef and bulgur wheat mixture. If your peppers are smaller you may have a little mix left over. You can use this to fill another pepper, or keep it for lunch with some mixed salad and feta.
Step 9
Pop the tops of the peppers back on and cover the pan or dish with a lid or some tightly-fitting tin foil.
Step 10
Place in the oven for 45 minutes, then increase the oven temperature to 200°C. Remove the lid and cook for a further 15 minutes to allow the peppers to colour.
Step 11
Remove from the oven and crumble over the feta. Serve!
What could I serve with these Mediterranean Style Stuffed Peppers?
These Mediterranean Style Stuffed Peppers would be delicious alongside any of these slimming-friendly accompaniments:
How do you know when Mediterranean Style Stuffed Peppers are cooked?
The peppers should be cooked in the oven until they’re starting to colour. This will take around an hour.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Mediterranean Style Stuffed Peppers in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Mediterranean Style Stuffed Peppers in the fridge for approximately 3 days or so.
Can I freeze Mediterranean Style Stuffed Peppers?
We don’t recommend freezing this recipe.
How do I reheat Mediterranean Style Stuffed Peppers?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for around 4 minutes until piping hot.
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Mediterranean Style Stuffed Peppers
You'll find beef, bulgur wheat and other flavour-loaded ingredients inside these satisfying, Mediterranean-style stuffed peppers.
-
Prep Time
20 MINS
-
Cook Time
1 HR 20
- KCals 354
- Carbs 43G
Instructions
- Preheat the oven to 160°C.
- Spray the frying pan with low-calorie cooking spray and place over a medium heat. Sauté the onions for 6-8 minutes until browned.
- Add the beef mince and garlic and fry for 2 minutes until browned.
- Add the bulgur wheat and stir in the stock. Bring to a boil then reduce the heat to a simmer. Cover and cook for 10 minutes.
- Fluff up the bulgur wheat and stir in the lemon juice, chopped herbs and grated carrot. Taste and season with salt and pepper, if needed.
- While the bulgur wheat is cooking, mix together the passata, water, Henderson's relish, garlic granules and onion granules, and pour into the bottom of the casserole pan or dish. Place to one side.
- Prepare the peppers. Lay each pepper on its side and slice off the stalked top, but don't discard. Remove the seeds from the cavity of the peppers. If the peppers are too wobbly to stand up on their end, take a very thin slice off the bottom to level it out, but be careful not to slice through into the cavity.
- Stand the peppers up in the casserole pan, on top of the tomato sauce and fill each to the brim with the beef and bulgur wheat mixture. If your peppers are smaller you may have a little mix left over. You can use this to fill another pepper, or keep it for lunch with some mixed salad and feta.
- Pop the tops of the peppers back on and cover the pan or dish with a lid or some tightly-fitting tin foil.
- Place in the oven for 45 minutes, then increase the oven temperature to 200°C. Remove the lid and cook for a further 15 minutes to allow the peppers to colour.
- Remove from the oven and crumble over the feta. Serve!
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