Greek Beef and Feta Stuffed Bell Peppers
Greek Beef and Feta Stuffed Bell Peppers
Ingredients
For the Stuffed Peppers
- 4 bell peppers, any color, cut in half lengthwise, seeds and membranes removed
- 1 tablespoon olive oil
- 1 pound ground beef, lean
- 1/2 onion, small, finely chopped
- 2 cloves garlic, minced
- 14 1/2 ounces canned diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried mint
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked rice
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
For the Topping
- 1/4 cup feta cheese, crumbled
- 1 tablespoon fresh parsley, chopped
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
⏱️ 10 min
- 3
Add the chopped onion to the skillet with the beef and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 5 min
- 4
Stir in the diced tomatoes (undrained), dried oregano, dried mint, salt, and black pepper. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld.
⏱️ 5 min
- 5
Remove the skillet from the heat. Stir in the cooked rice, 1/2 cup of crumbled feta cheese, and 1/4 cup of chopped fresh parsley until well combined.
⏱️ 5 min
- 6
Arrange the halved bell peppers in the prepared baking dish. Spoon the beef and rice mixture evenly into each bell pepper half.
⏱️ 5 min
- 7
Bake in the preheated oven for 30-35 minutes, or until the bell peppers are tender and the filling is heated through.
⏱️ 35 min•🌡️ 375
- 8
Remove from the oven. Garnish with the remaining 1/4 cup of crumbled feta cheese and 1 tablespoon of chopped fresh parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Greek Beef and Feta Stuffed Bell Peppers
Ingredients
For the Stuffed Peppers
- 4 bell peppers, any color, cut in half lengthwise, seeds and membranes removed
- 1 tablespoon olive oil
- 1 pound ground beef, lean
- 1/2 onion, small, finely chopped
- 2 cloves garlic, minced
- 14 1/2 ounces canned diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried mint
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked rice
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
For the Topping
- 1/4 cup feta cheese, crumbled
- 1 tablespoon fresh parsley, chopped
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
⏱️ 10 min - 3
Add the chopped onion to the skillet with the beef and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 5 min - 4
Stir in the diced tomatoes (undrained), dried oregano, dried mint, salt, and black pepper. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld.
⏱️ 5 min - 5
Remove the skillet from the heat. Stir in the cooked rice, 1/2 cup of crumbled feta cheese, and 1/4 cup of chopped fresh parsley until well combined.
⏱️ 5 min - 6
Arrange the halved bell peppers in the prepared baking dish. Spoon the beef and rice mixture evenly into each bell pepper half.
⏱️ 5 min - 7
Bake in the preheated oven for 30-35 minutes, or until the bell peppers are tender and the filling is heated through.
⏱️ 35 min•🌡️ 375 - 8
Remove from the oven. Garnish with the remaining 1/4 cup of crumbled feta cheese and 1 tablespoon of chopped fresh parsley before serving.
⏱️ 1 min