Mediterranean Minced Beef & Cheese Stuffed Bell Peppers

Chef's Notes Make-Ahead Option: Prepare the filling and pre-bake the peppers up to 24 hours in advance, then assemble and bake when ready to serve. Cheese Variation: For an even more Mediterranean profile, try using a blend of Pecorino Romano and Kefalograviera instead of mozzarella. Wine Pairing: These stuffed peppers pair beautifully with a medium-bodied Sangiovese or Nero d'Avola. Serving Suggestion: For a complete Mediterranean meal, serve with a simple side of warm pita bread and a dollop of Greek yogurt mixed with lemon zest and fresh herbs.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 190°C (375°F).

Step 2

Slice the tops off the bell peppers and remove seeds and membranes.

Step 3

Rub the outside of peppers with olive oil and sprinkle the insides lightly with salt.

Step 4

Place peppers cut-side up in a baking dish and bake for 15 minutes until slightly softened.

Step 5

While peppers pre-bake, heat olive oil in a large skillet over medium heat.

Step 6

Add onion and cook for 3-4 minutes until softened.

Step 7

Add minced beef and cook, breaking it into small crumbles, until browned (about 5-6 minutes).

Step 8

Add garlic and cook for 30 seconds until fragrant.

Step 9

Stir in zucchini, spinach, cherry tomatoes, tomato paste, and all seasonings.

Step 10

Cook for 5 minutes until vegetables are softened and liquid has reduced.

Step 11

Remove from heat and stir in ground flaxseed.

Step 12

Allow to cool slightly, then fold in the cream cheese and half the feta.

Step 13

Remove pre-baked peppers from oven (keep oven on).

Step 14

Divide the beef mixture evenly among the peppers, packing it in gently.

Step 15

Top each pepper with remaining feta and mozzarella cheese.

Step 16

Cover dish with foil.

Step 17

Place stuffed peppers and vegetable tray in the oven.

Step 18

Bake peppers covered for 15 minutes, then uncover and bake for 10 more minutes until cheese is bubbly and slightly golden.

Step 19

Bake vegetables for 20-25 minutes total, stirring once halfway through.

Step 20

In the last 3 minutes, sprinkle pine nuts or pumpkin seeds over the vegetable medley.

Step 21

Sprinkle fresh basil over the stuffed peppers.

Step 22

Serve each stuffed pepper with a portion of the roasted vegetable medley.