Peppers of the Mediterranean Persuasion
Oven-Baked Bell Peppers Stuffed with Seasoned Ground Beef, Garlic, and Tomatoes
1 hour
Serves 4
DinnerMediterraneanGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Let’s sail the Aegean, without getting any sand in your dinner. This Mediterranean riff on stuffed peppers layers in garlicky ground beef, juicy tomatoes, and bright herbs for a cozy yet sunshiny main you’ll want to make again and again.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 375°F. Grease a 9x13-inch baking dish with a little olive oil.
- 02Cut the tops off the bell peppers, remove seeds and membranes, and set aside. If needed, trim just enough off the bottom so they stand upright but don’t cut through.
- 03Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and cook until softened and translucent, about 4 minutes.
- 04Stir in the minced garlic and cook until fragrant, about 30 seconds.
- 05Add the ground beef and cook, breaking it up with a spoon, until just browned and no longer pink, about 5-6 minutes. Drain excess fat if necessary.
- 06Stir in the chopped tomatoes, cooked rice, oregano, cumin, and red pepper flakes. Simmer until most of the tomato liquid evaporates, 5-7 minutes.
- 07Remove from heat. Stir in half the parsley and half the crumbled feta. Season with salt and black pepper to taste.
- 08Spoon the beef mixture evenly into the hollowed peppers. Place peppers upright in the prepared baking dish.
- 09Drizzle remaining 1 tablespoon olive oil over the stuffed peppers. Cover the dish tightly with foil.
- 10Bake for 30 minutes, then uncover and sprinkle the rest of the feta over the tops. Return to the oven and bake uncovered for another 10-15 minutes, until peppers are tender and cheese is lightly golden.
- 11Let cool for 5 minutes before serving. Top with remaining parsley and serve with lemon wedges for squeezing over the top.
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