Pepper Palais
Mediterranean-Style Stuffed Bell Peppers with Savory Beef, Tomato, and Garlic Filling
1 hour
Serves 4
DinnerMediterraneanGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Stuffed peppers are Mediterranean comfort food at its finest: colorful, fragrant, and full of flavor. This version packs in ground beef, tomatoes, and plenty of garlic, plus a quick lesson in how to coax extra flavor from your aromatics.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 375°F. Lightly oil a 9x13-inch baking dish.
- 02Slice the tops off the bell peppers and remove seeds and membranes, keeping peppers intact. Set aside.
- 03Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 4 minutes. Stir in the minced garlic and cook until fragrant, 1 minute more.
- 04Add the ground beef. Break apart with a spatula and cook until browned and nearly cooked through, about 5 minutes.
- 05Stir in the diced tomatoes, rice, oregano, mint, and cumin. Cook, stirring frequently, until the tomatoes release their juices and the rice is coated, about 3 minutes.
- 06Pour in the chicken broth and bring the mixture to a simmer. Reduce heat to low, cover, and cook until the rice is just tender and most of the liquid is absorbed, about 10 minutes.
- 07Remove from heat. Stir in 1/4 cup of the crumbled feta and half of the parsley. Taste and adjust with salt and pepper if needed.
- 08Stuff each pepper with the beef and rice mixture, mounding slightly over the top. Place stuffed peppers upright in the prepared baking dish.
- 09Cover the dish tightly with foil and bake for 30 minutes. Uncover, sprinkle the remaining feta over the tops, and continue baking for 10 minutes until the peppers are tender and cheese is browned.
- 10Let peppers rest for 5 minutes before serving.
- 11Sprinkle with remaining parsley and serve with lemon wedges for squeezing.
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