Savory Stuffed Peppers

Portion control's easy with this flavor-packed supper.
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Use your favorite kind of ground meat—turkey, lamb or beef—in these stuffed peppers, and enjoy their hint of Mediterranean flavor thanks to the addition of fresh mint, chopped pistachios and cumin. Naturally pre-portioned, they're an easy way to stick to a healthy resolution.
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  • Total Time : 60 minutes
  • Prep Time : 10 minutes
  • Cook Time : 50 minutes
  • Servings : 6


  • 3 medium-size bell peppers
  • 1 Tablespoon extra virgin olive oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground lamb, beef or turkey
  • 2 teaspoons ground cumin, divided
  • 1/2 cup quick-cooking barley
  • 2 Tablespoons honey
  • 1 cup water
  • 1/4 cup chopped fresh mint, plus more for garnish
  • 3/4 cup low-fat feta cheese, divided
  • 1/4 cup chopped pistachios
  • Salt to taste


step 1Preheat the oven to 350 degrees F. Slice each pepper in half vertically, and with a small knife remove the membranes and seeds. Place 3 pepper halves in a Ziploc® Zip'n Steam® Microwave Cooking Bag. Place in the microwave oven and cook for 6 minutes on full power. Remove and allow to cool. Using a new Zip ’n Steam® Bag, repeat with the remaining 3 halves.
step 2Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until fragrant, about 1 minute. Add the ground meat, 1 teaspoon cumin and a pinch of salt if desired. Cook for 3 minutes, or until the meat is cooked thoroughly and is no longer pink. Remove pan from heat and transfer the meat to a bowl using a slotted spoon to drain any fat or liquid; set aside.
step 3Remove any remaining liquid from the skillet and return it to the stove. Add 1 cup of water, the barley, the remaining 1 teaspoon ground cumin, and the honey. Bring to a boil, reduce the heat to medium low, cover and cook for 5 minutes. Add the meat mixture to the skillet, along with 1/4 cup chopped mint, 1/2 cup feta cheese, 1/4 cup water and the pistachios. Stir to combine and cook for an additional 3 minutes over medium heat, or until the cheese is softened.
step 4Lightly coat a 9-by-12-inch baking pan with cooking spray. Place the pepper halves in the baking pan cut-side up, and if desired sprinkle each pepper with a bit of salt. Using a spoon, fill each pepper half with a generous amount of the meat and barley mixture. Sprinkle the peppers with the remaining 1/4 cup feta cheese. Lay a sheet of aluminum foil over the peppers and bake at 350 degrees F for 25 minutes. Remove the foil and bake for an additional 10 minutes. Sprinkle the peppers with chopped mint and serve.

chef's notes

The cooked peppers can be kept in the refrigerator in Ziploc® Brand Containers with the Smart Snap™ Seal for up to 1 week. Reheat in a 350-degree F oven for 10 to 15 minutes or until heated through.
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recent comments
1/10/2013 , 
rosamond  b.
1/12/2012 , 
Leanne  E.
If we would prefer to not use a microwave, would it be ok to bypass the pepper microwave part and just have them cook in the oven?
1/12/2012 , 
Deborah  H.
at what stage can you freeze these? Is if after you put them together after cooking for warming or before cooking and cook fresh? Need to freshen up on my freezing techs.
1/11/2012 , 
kathleen  b.
It sounds great and very tasty.Ithink I would also try crab and shrimp would also be good. Thank you for the ideas.
1/11/2012 , 
Lynda  W.
This sounds interesting and I plan to try it, however, I think it will probably take a few more minutes than "3" to cook the meat. Also, I might leave out the honey; it's not clear why that would be needed. Thanks.
Showing 1 - 5 of 9 comments:
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Nutrition Facts

Serving Size: 1/2 pepper
Calories 310
Calories From Fat 120
Total Fat 13g
Saturated Fat 3.5g
Trans Fat 0g
Cholesterol 45mg
Sodium 350mg
Total Carbohydrates 29g
Dietary Fiber 5g
Sugars 9g
Protein 23g
Nutritional information provided by
Compu-Food Analysis, Inc.