Stuffed bell peppers with spiced beef, currants, and feta from The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day (page 203) by America's Test Kitchen Editors

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Notes about this recipe

  • kysia_xjs3fi on May 24, 2026

    Mixed the feta into the meat. Substituted rice with a multi grain and used tomato paste instead of diced tomatoes. It was good. I would make again. I don’t mind green bell peppers and used them because that is what I had available.

  • sbackman on March 25, 2024

    These turned out great after a few modifications. As written I thought they were quite bland. In addition to needing a lot of salt, I doubled the oregano and chili flakes, also added all the feta to the meat mixture. I then made a feta sauce to put on top made with feta, yogurt, cream cheese, lemon, oregano, and olive oil. Turned out great! Will make again and try with lamb. Served with the eggplant soup in this book.

  • Aggie92 on January 09, 2024

    Two thumbs up! I substituted ground turkey for the ground beef, and used jasmine rice. This made lots of stuffing so buy an extra pepper or two.

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