Pepperazzi Paparazzi
Mediterranean Roasted Bell Peppers Stuffed with Seasoned Ground Beef, Onion, Herbs, and Baked Cheese
28 minutes
Serves 4
DinnerMediterraneanGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Meet the Mediterranean’s answer to comfort food, with a speed-run twist: juicy bell peppers are roasted and brimming with a beefy, onion-packed filling that’s all about big flavor fast. This is dinner-party drama in under 30 minutes, plus a crash course in efficient pan-roasting and the magic of broilers.
Ingredients
Yield
4
Instructions
- 01Set oven rack about 6 inches from the broiler and heat broiler to high. Line a rimmed baking sheet with foil.
- 02Arrange the bell pepper halves cut side up on the baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt. Broil for 5–7 minutes, until the edges start to blister.
- 03Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high. Add ground beef and cook, breaking up with a spatula, for 2 minutes until starting to brown.
- 04Add diced onion and cook for 3 minutes, stirring often, until onion softens and beef is mostly cooked through.
- 05Add garlic, tomato paste, oregano, cumin, smoked paprika, remaining 3/4 teaspoon salt, and black pepper. Cook, stirring constantly, for 1 minute until fragrant.
- 06Remove from heat and stir in chopped parsley.
- 07Spoon the beef-onion mixture evenly into the par-roasted pepper halves, mounding slightly. Top each with crumbled feta or mozzarella.
- 08Return stuffed peppers to the broiler for 2–3 minutes, just until cheese is bubbling and golden in spots.
- 09Transfer to plates, drizzle with a bit more olive oil, and serve hot with lemon wedges for squeezing.
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