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Mediterranean Stuffed Peppers

Mediterranean Stuffed Peppers with Pine Nuts and Raisins

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When Chef Giuseppe shares one of his nonna’s famous recipes, you know dinner is off to a delicious start. His take on her renowned stuffed peppers uses browned beef, tomato, raisins, and pine nuts in the filling—a savory, sweet, and crunchy combination that goes so well with the bell peppers and mild, melty mozzarella on top.

  • Low Carb Diet
  • Quick Cook
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Giuseppe

By Chef Giuseppe

  • Calories 790
  • Protein 45g
  • Total Carb 39g
  • Total Fat 52g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • red bell peppers
    • 2
    • red bell peppers
  • baby arugula
    • 3 ounces
    • baby arugula
  • lemon
    • 1
    • lemon
  • yellow onion
    • 1
    • yellow onion
  • garlic
    • 1 clove
    • garlic
  • pine nuts
    • 1/4 cup
    • pine nuts
  • ground beef
    • 12 ounces
    • ground beef
  • tomato paste
    • 2 tablespoons
    • tomato paste
  • raisins
    • 3 tablespoons
    • raisins
  • shredded mozzarella cheese
    • 2 ounces
    • shredded mozzarella cheese
  • balsamic glaze
    • 1 packet
    • balsamic glaze

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheets
  • 12" large pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse all produce. Halve bell peppers lengthwise, discarding seeds and stems. Pat arugula dry with paper towel. Halve lemon. Peel onion, halve, and thinly slice. Thinly slice garlic.

  2. Roast peppers and pine nuts

    Roast peppers and pine nuts

    Rub bell peppers all over with 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper, then place cut-side down on a baking sheet, spacing apart. Place pine nuts on a separate baking sheet, spacing apart. Roast bell peppers for 3 minutes. Then, add pine nuts and continue roasting until bell peppers are slightly softened and pine nuts are toasted, 2-4 minutes more. Meanwhile, pat beef dry with paper towel.

  3. Cook beef

    Cook beef

    Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add onion and garlic and cook, stirring, until beginning to soften, 3 minutes. Add beef and season with ½ teaspoon salt and black pepper as desired. Cook, breaking up, until browned, about 5 minutes more. Remove pan from heat. Using a slotted spoon, transfer beef to a large bowl.

  4. Stuff and bake peppers

    Stuff and bake peppers

    To bowl with beef, add tomato paste, raisins, and half of toasted pine nuts and stir to combine. Flip bell peppers cut-side up on baking sheet and add beef filling, dividing evenly (if you have extra filling, serve alongside or save for tomorrow's lunch). Sprinkle over mozzarella. Return to oven and bake until cheese is melted and bubbling, 5-7 minutes.

  5. Make balsamic arugula salad

    Make balsamic arugula salad

    While stuffed peppers bake, place arugula in a separate large bowl. Drizzle over half of balsamic glaze and juice of ½ lemon (use remaining glaze and lemon for another dressing). Season with ¼ teaspoon salt and black pepper as desired, toss to coat, and divide between serving plates.

  6. Plate stuffed peppers

    Plate stuffed peppers

    Add Mediterranean stuffed peppers to serving plates with balsamic arugula salad. Garnish with remaining toasted pine nuts and dig in!

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