Name: Mediterranean Stuffed Peppers with Beef
Ingredients: Large Bell Peppers: (6-8, Assorted Colors): Choose firm, vibrant bell peppers. Different colors add visual appeal and subtle flavor variations.; Ground Beef: (1 lb): Opt for lean ground beef (85/15 or 90/10) to reduce excess fat. Ground lamb or turkey can also be substituted for a slightly different flavor profile.; Onion: (1 medium, Diced): Yellow or white onion works well as a base for flavor. Diced finely for even cooking and texture.; Garlic: (3-4 cloves, Minced): Fresh garlic is crucial for Mediterranean flavor. Minced finely to release its aromatic oils.; Cooked Rice: (1 cup, Cooked): Use cooked white rice, brown rice, or quinoa. Leftover rice is perfect for this recipe. Cooked rice provides bulk and helps bind the filling.; Canned Diced Tomatoes: (1 (14.5 oz) can, Drained): Drained diced tomatoes add moisture, acidity, and tomato flavor to the filling. Look for fire-roasted tomatoes for extra depth.; Tomato Paste: (2 tablespoons): Concentrated tomato paste intensifies the tomato flavor and adds richness.; Kalamata Olives: (½ cup, Pitted and Chopped): Kalamata olives contribute a briny, salty, and distinctive Mediterranean flavor. Pitted and chopped for easy incorporation.; Feta Cheese: (½ cup, Crumbled): Feta cheese provides a salty, tangy, and creamy element. Crumbled for even distribution throughout the filling.; Fresh Parsley: (¼ cup, Chopped): Fresh parsley adds a bright, herbaceous note and freshness. Chopped finely for optimal flavor release.; Fresh Oregano: (2 tablespoons, Chopped): Fresh oregano is a quintessential Mediterranean herb, adding a warm, slightly peppery flavor. Chopped finely.; Dried Oregano: (1 teaspoon): Dried oregano enhances the oregano flavor and adds depth.; Dried Basil: (1 teaspoon): Dried basil contributes a sweet and aromatic flavor, complementing the other herbs.; Olive Oil: (3 tablespoons): Extra virgin olive oil is the preferred choice for Mediterranean cooking, adding flavor and healthy fats.; Salt: (To taste): Enhances the flavors of all ingredients. Adjust according to your preference.; Black Pepper: (To taste): Adds a touch of spice and complements the other flavors. Freshly ground black pepper is recommended.; Red Pepper Flakes (Optional): (¼ teaspoon or to taste): For a subtle kick of heat, red pepper flakes can be added.; Water or Broth: (½ cup): Used to create steam and prevent the peppers from drying out during baking. Vegetable broth or beef broth can be used for added flavor.

Ingredients

Large Bell Peppers: (6-8, Assorted Colors): Choose firm, vibrant bell peppers. Different colors add visual appeal and subtle flavor variations.
Ground Beef: (1 lb): Opt for lean ground beef (85/15 or 90/10) to reduce excess fat. Ground lamb or turkey can also be substituted for a slightly different flavor profile.
Onion: (1 medium, Diced): Yellow or white onion works well as a base for flavor. Diced finely for even cooking and texture.
Garlic: (3-4 cloves, Minced): Fresh garlic is crucial for Mediterranean flavor. Minced finely to release its aromatic oils.
Cooked Rice: (1 cup, Cooked): Use cooked white rice, brown rice, or quinoa. Leftover rice is perfect for this recipe. Cooked rice provides bulk and helps bind the filling.
Canned Diced Tomatoes: (1 (14.5 oz) can, Drained): Drained diced tomatoes add moisture, acidity, and tomato flavor to the filling. Look for fire-roasted tomatoes for extra depth.
Tomato Paste: (2 tablespoons): Concentrated tomato paste intensifies the tomato flavor and adds richness.
Kalamata Olives: (½ cup, Pitted and Chopped): Kalamata olives contribute a briny, salty, and distinctive Mediterranean flavor. Pitted and chopped for easy incorporation.
Feta Cheese: (½ cup, Crumbled): Feta cheese provides a salty, tangy, and creamy element. Crumbled for even distribution throughout the filling.
Fresh Parsley: (¼ cup, Chopped): Fresh parsley adds a bright, herbaceous note and freshness. Chopped finely for optimal flavor release.
Fresh Oregano: (2 tablespoons, Chopped): Fresh oregano is a quintessential Mediterranean herb, adding a warm, slightly peppery flavor. Chopped finely.
Dried Oregano: (1 teaspoon): Dried oregano enhances the oregano flavor and adds depth.
Dried Basil: (1 teaspoon): Dried basil contributes a sweet and aromatic flavor, complementing the other herbs.
Olive Oil: (3 tablespoons): Extra virgin olive oil is the preferred choice for Mediterranean cooking, adding flavor and healthy fats.
Salt: (To taste): Enhances the flavors of all ingredients. Adjust according to your preference.
Black Pepper: (To taste): Adds a touch of spice and complements the other flavors. Freshly ground black pepper is recommended.
Red Pepper Flakes (Optional): (¼ teaspoon or to taste): For a subtle kick of heat, red pepper flakes can be added.
Water or Broth: (½ cup): Used to create steam and prevent the peppers from drying out during baking. Vegetable broth or beef broth can be used for added flavor.

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Instructions

Prepare the Peppers: Preheat your oven to 375°F (190°C). Wash the bell peppers thoroughly. Slice each pepper lengthwise in half from stem to bottom. Remove the seeds and membranes from each half, creating hollow boats. If desired, you can also slice off a small portion of the bottom of each pepper half so they sit flat, being careful not to cut through the pepper.
Sauté Aromatics: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Brown the Beef: Add the ground beef to the skillet and break it apart with a spoon. Cook until browned, draining off any excess fat.
Build the Filling: Stir in the drained diced tomatoes, tomato paste, cooked rice, chopped Kalamata olives, crumbled feta cheese, chopped fresh parsley, chopped fresh oregano, dried oregano, dried basil, salt, black pepper, and optional red pepper flakes into the skillet with the beef mixture. Mix well to combine all ingredients.
Stuff the Peppers: Spoon the beef and rice mixture generously into each bell pepper half, mounding it slightly on top. Do not overstuff, as the filling will expand slightly during baking.
Bake the Peppers: Arrange the stuffed peppers in a baking dish. Pour ½ cup of water or broth into the bottom of the dish. This will create steam and prevent the peppers from drying out. Cover the baking dish tightly with aluminum foil.
Bake Covered: Bake in the preheated oven for 30 minutes, covered.
Bake Uncovered: Remove the foil and continue to bake for another 20-25 minutes, or until the peppers are tender and the filling is heated through and slightly browned on top. The peppers should be easily pierced with a fork.
Rest and Serve: Let the stuffed peppers rest for a few minutes before serving. This allows the juices to redistribute and the peppers to cool slightly. Garnish with extra fresh parsley or crumbled feta cheese if desired. Serve hot and enjoy!

Nutrition

Serving Size: one normal portion
Calories: 400
Protein: 30g