Ingredients
Method
Prepare the Peppers
- Preheat your toaster oven to 400°F (200°C) on the bake setting. Lightly oil a small toaster oven-safe baking dish or rimmed pan large enough to hold all four peppers snugly upright.
- Slice the tops off the bell peppers and remove all seeds and membranes. If the peppers wobble, trim a very thin slice off the base so they sit flat — be careful not to cut through the bottom. Lightly brush the outsides with olive oil and season the insides with a small pinch of salt.
Make the Filling
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat on the stovetop. Add the diced onion and cook for 3 to 4 minutes until softened and translucent. Add the garlic and cook for another 30 seconds until fragrant.
- Add the ground beef and break it apart with a spoon. Cook for 5 to 6 minutes, stirring occasionally, until browned and cooked through. Drain any excess fat.
- Stir in the cumin, oregano, cinnamon, smoked paprika, salt, and pepper. Cook for 1 minute to toast the spices into the meat.
- Add the drained crushed tomatoes and stir to combine. Simmer over medium heat for 3 to 4 minutes until the mixture thickens slightly and most of the liquid is absorbed. Remove from heat.
- Fold in the cooked rice, parsley, mint, and half of the crumbled feta. Taste and adjust salt and pepper as needed. The filling should be moist but not watery.
Stuff and Roast
- Spoon the filling evenly into each prepared bell pepper, pressing gently to pack it in without tearing the pepper. Mound the filling slightly above the rim.
- Sprinkle the remaining feta cheese evenly over the top of each stuffed pepper.
- Place the peppers upright in the prepared baking dish. If they lean, nestle them together or prop with a small ball of foil. Drizzle lightly with olive oil.
- Roast in the toaster oven at 400°F for 25 to 30 minutes, until the peppers are tender and slightly charred at the edges, and the feta on top is golden and bubbling. Check at the 20-minute mark — toaster ovens vary in intensity and yours may run hotter.
- Remove from the toaster oven and let rest for 5 minutes. Drizzle with fresh lemon juice and garnish with extra chopped parsley before serving. Serve with a dollop of Greek yogurt on the side if desired.
Notes
Rice tip: Day-old rice works best here as it absorbs the filling flavors without making the mixture soggy. Freshly cooked rice should be spread on a sheet and cooled completely before using. Pepper selection: Red, orange, and yellow peppers are sweeter and complement the spiced filling beautifully. Green peppers work too but have a more bitter, assertive flavor. Make it ahead: The filling can be made up to 2 days in advance and refrigerated. Stuff the peppers and roast straight from the fridge, adding 5 extra minutes to the cook time. Size matters: Choose peppers that are roughly equal in size so they cook evenly. If one is significantly larger, it may need an extra 5 minutes. Toaster oven pan: Use a small baking pan or casserole dish that fits your toaster oven rack. The peppers should fit snugly so they support each other during roasting.