Pepper Upper
Oven-Baked Bell Peppers Stuffed with Savory Mediterranean Ground Beef, Tomatoes, and Garlic
1 hour
Serves 4
DinnerMediterraneanGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Mediterranean fare celebrates bold flavors and clever use of fresh veggies, here, you'll learn how to coax maximum savor from ground beef and tomatoes while mastering the art of juicy, oven-roasted stuffed peppers. We'll talk about why salting, draining, and layering flavors is more than just grandma's advice.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 375°F. Slice the tops off the bell peppers and remove seeds and membranes. Lightly brush the outsides with 1 tablespoon olive oil.
- 02Place peppers cut side up in a baking dish and roast for 15 minutes until just tender.
- 03Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3 minutes.
- 04Stir in minced garlic and cook for 30 seconds until fragrant.
- 05Add ground beef to the skillet. Cook, breaking it up with a spoon, until browned and no longer pink, about 5 minutes.
- 06Stir in diced tomatoes and tomato paste; cook for 4 minutes until tomatoes start to break down and mixture thickens.
- 07Sprinkle in oregano, thyme, and cumin. Cook, stirring, for 1 minute.
- 08Remove skillet from heat. Stir in cooked rice, half of the feta, chopped parsley, and lemon zest. Taste and season with salt and pepper.
- 09Spoon the beef and rice mixture into each pre-roasted pepper, gently packing it to the brim.
- 10Scatter the remaining feta cheese over the tops of the stuffed peppers.
- 11Bake, uncovered, for 20 minutes until the peppers are tender and cheese begins to brown.
- 12Serve garnished with extra parsley if desired.
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