Mediterranean Stuffed Bell Peppers

Mediterranean Stuffed Bell Peppers ingredients

• 4 large bell peppers (any color)
• 1 lb lean ground beef
• 1 tbsp olive oil
• 0.5 medium yellow onion
• 2 cloves garlic
• 14.5 oz can canned diced tomatoes
• 1 cup cooked rice
• 0.5 cup feta cheese
• 0.25 cup fresh parsley
• 1 tsp dried oregano
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 cup tomato sauce
• 0.5 cup water or broth

How to make Mediterranean Stuffed Bell Peppers

1. Preheat your oven to 375°F (190°C). Carefully slice the 4 large bell peppers in half lengthwise and remove the seeds and membranes. Place the pepper halves cut-side up in a 9x13 inch baking dish.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the finely diced half medium yellow onion and cook for 3-4 minutes until softened and translucent.
3. Add 1 lb lean ground beef to the skillet with the onion. Break up the beef with a spoon and cook until fully browned, about 6-8 minutes. Drain any excess grease from the skillet.
4. Stir in the 2 minced garlic cloves and cook for 1 minute until fragrant. Pour in the 14.5 oz can of diced tomatoes (undrained) and bring the mixture to a simmer.
5. Remove the skillet from the heat. Stir in 1 cup cooked rice, 1/2 cup crumbled feta cheese, 1/4 cup chopped fresh parsley, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
6. Evenly divide the beef and rice mixture among the 8 bell pepper halves, mounding the filling slightly. You can gently press the filling to ensure it stays in place.
7. In the bottom of the baking dish, pour 1 cup tomato sauce and 1/2 cup water or broth around the stuffed peppers. This will help to steam the peppers and prevent the filling from drying out.
8. Cover the baking dish tightly with aluminum foil and bake for 30 minutes. This steaming process helps soften the peppers without burning the tops.
9. Remove the foil and continue baking for another 15-20 minutes, or until the peppers are tender-crisp and the filling is heated through and slightly browned on top. An internal temperature of 165°F (74°C) for the filling is ideal.
10. Carefully remove the baking dish from the oven and let the stuffed peppers rest for 5 minutes before serving. Serve hot, optionally with extra fresh parsley or feta.

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