Greek-Style Stuffed Bell Peppers with Beef & Eggplant

Greek-Style Stuffed Bell Peppers with Beef & Eggplant ingredients

• 4 large Bell peppers (red, yellow, orange, or green)
• 2 tbsp Olive oil
• 1 lb Ground beef (lean)
• 1 medium Yellow onion
• 2 cloves Garlic
• 1/2 medium Eggplant
• 1 14.5 oz can Crushed tomatoes
• 1 cup Cooked rice (brown or white)
• 1/4 cup Fresh parsley
• 2 tbsp Fresh mint
• 1 tsp Dried oregano
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/2 cup Beef broth or water
• 1/4 cup Feta cheese, crumbled

How to make Greek-Style Stuffed Bell Peppers with Beef & Eggplant

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
2. Prepare the bell peppers: Wash and cut the 4 large bell peppers in half lengthwise, from stem to base. Carefully remove the seeds and membranes, creating cups for the filling.
3. For the filling: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the 1 pound lean ground beef and cook, breaking it up with a spoon, until it's fully browned, about 5-7 minutes. Drain any excess fat.
4. Add the chopped 1 medium yellow onion to the skillet with the beef and cook for 3-4 minutes until softened. Stir in the minced 2 cloves garlic and 1/2 medium eggplant (diced into small 1/4-inch cubes). Sauté for another 5 minutes until the eggplant starts to soften.
5. Stir in the 14.5 oz can of crushed tomatoes, 1 cup cooked rice, 1/4 cup fresh chopped parsley, 2 tablespoons fresh chopped mint, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix everything well to combine and cook for 2-3 minutes, allowing the flavors to meld.
6. Carefully spoon the beef and vegetable filling evenly into each bell pepper half. Arrange the stuffed peppers in the prepared baking dish.
7. Pour 1/2 cup beef broth (or water) into the bottom of the baking dish. This creates steam to help the peppers cook and prevents them from drying out.
8. Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Then, remove the foil and continue baking for another 10-15 minutes, or until the peppers are tender and the filling is heated through and slightly browned on top.
9. Remove the baking dish from the oven. If desired, sprinkle with 1/4 cup crumbled feta cheese before serving.
10. Let the stuffed peppers rest for a few minutes before serving hot. They pair wonderfully with a simple green salad.

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