Greek Stuffed Peppers with Beef, Rice, and Feta

Ingredients

• 4 large bell peppers (any color)
• 1 lb ground beef (85/15)
• 1 cup cooked long-grain rice (white or brown)
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 cup crumbled feta cheese (from a block in brine, preferably)
• 1/4 cup fresh dill, chopped
• 2 tablespoons fresh mint, chopped
• 1 teaspoon dried oregano
• Salt and black pepper, to taste
• 1/2 cup beef broth or water
• Optional: 1/4 cup tomato sauce or passata

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Wash the bell peppers and slice the tops off, about 1/2 inch from the stem. Remove the seeds and white membranes from inside each pepper. If the peppers don't sit flat, trim a tiny sliver off the bottom, being careful not to cut a hole through.

2. 2

   In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until browned and no longer pink (about 5-7 minutes). Drain off any excess fat, leaving about a tablespoon in the pan.

3. 3

   Add the diced onion to the skillet and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

4. 4

   Reduce the heat to low. Add the drained diced tomatoes, cooked rice, dried oregano, and a generous pinch of salt and pepper. Stir together and cook for 2 minutes, allowing the flavors to meld.

5. 5

   Remove the pan from the heat. Stir in the crumbled feta, fresh dill, and fresh mint. Taste the filling and adjust the seasoning as needed.

6. 6

   Stand the hollowed-out peppers upright in a baking dish that's just large enough to hold them snugly. Spoon the beef and rice filling evenly into each pepper, mounding it slightly on top.

7. 7

   Pour the beef broth (or water and optional tomato sauce) into the bottom of the dish, being careful not to get it on the peppers themselves.

8. 8

   Cover the baking dish tightly with foil and bake for 35 minutes. Then, remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the tops are lightly golden.

9. 9

   Let the peppers rest in the dish for 5 minutes before serving. Carefully transfer to plates and spoon a little of the pan juices over the top. Garnish with extra fresh dill or feta crumbles if desired.