Pepperazzi Snapshot
Mediterranean-Style Stuffed Bell Peppers with Savory Beef, Tomato, and Garlic Filling
1 hour
Serves 4
DinnerMediterraneanGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Who says the peppers can't have all the fun? This Mediterranean classic is colorfully stealthy: beef, tomatoes, and garlic get cozy inside tender peppers for a dinner that’s both showy and science-approved. You’ll practice the art of par-baking and moisture management for the perfect, never-soggy stuffed veg.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 400°F. Rub the outside of the bell peppers with 1 tablespoon olive oil, sprinkle with a big pinch of salt, and set them cut-side up in a 9x13-inch baking dish. Roast for 15 minutes while you prepare the filling.
- 02Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until soft and translucent, about 4 minutes.
- 03Add the minced garlic and cook for 1 minute, just until fragrant.
- 04Add the ground beef and cook, breaking up with a spoon, until browned and no longer pink, about 5 minutes. Drain off excess fat if needed.
- 05Stir in the diced tomatoes, uncooked rice, tomato paste, oregano, cumin, 1 teaspoon salt, and black pepper. Cook, stirring, for 2 minutes to combine. Add 1/2 cup water and bring to a simmer. Cover and cook for 8 minutes, stirring once or twice, until the rice starts to soften but isn’t fully cooked.
- 06Remove from heat. Stir in parsley and half the feta cheese (1/4 cup).
- 07Divide the filling among the pre-roasted bell peppers, gently packing it in. Sprinkle peppers with the remaining feta cheese.
- 08Pour a thin layer of water (about 1/4 inch) into the bottom of the baking dish to help steam the peppers as they finish. Cover the dish tightly with foil.
- 09Bake for 25 minutes. Remove the foil and bake an additional 10 minutes until the peppers are tender and the cheese is golden.
- 10Let peppers rest for 5 minutes before serving. Garnish with extra parsley if you like.
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