Instructions

01
Preheat your oven to 375°F. Lightly oil a 9x13-inch baking dish.
02
Slice the tops off the bell peppers and remove seeds and membranes. Place peppers cut-side up in the prepared dish.
03
Heat 3 tbsp olive oil in a large skillet over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
04
Add the minced garlic and cook for 1 minute, stirring often.
Herb says
Garlic goes in after the onions so it doesn’t burn and turn bitter. Timing is flavor insurance.
05
Add the ground beef, kosher salt, and pepper. Cook, breaking up with a spoon, until no longer pink, about 6 minutes.
06
Stir in the dried oregano and smoked paprika. Cook for 30 seconds until fragrant.
Herb says
Blooming spices in fat wakes up their essential oils, think of it as caffeinating your flavor molecules.
07
Add the frozen lima beans, edamame, and corn, and cook for 3-4 minutes until just thawed and bright. Stir occasionally.
08
Pour in the crushed tomatoes. Simmer for 5 minutes, stirring, until the mixture thickens slightly and beans are tender.
09
Remove from heat and stir in half of the crumbled feta and half the chopped parsley.
10
Taste the filling and adjust seasoning with more salt or pepper if needed.
11
Spoon the beef and bean mixture evenly into the prepared peppers, mounding slightly.
12
Cover the dish tightly with foil and bake for 25 minutes.
13
Uncover, sprinkle the remaining feta over the tops, and bake another 10 minutes until the cheese is lightly golden and peppers are tender.
14
While the peppers bake, toss the salad greens with red wine vinegar, extra-virgin olive oil, and a pinch of salt and pepper.
15
Serve each stuffed pepper garnished with more parsley and a wedge of lemon, with the salad on the side.
Herb says
A squeeze of lemon at the table brightens everything, a final acid pop wakes up all those savory flavors.

HERB

Bell to the Future

Ingredients

Instructions