Mediterranean stuffed bell peppers with ground beef
Take a culinary journey to the sun-drenched Mediterranean with our delectable twist on Stuffed Bell Peppers. Packed with savory ground beef, vibrant vegetables, and aromatic spices, these Mediterranean-inspired stuffed peppers are a feast for the senses.Ingredients:
- 4 large bell peppers (any color), halved and seeds removed
- 1 cup cooked quinoa or rice
- 1/2 lb ground beef
- 1 cup canned chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup pitted Kalamata olives, chopped
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- Lemon wedges, for serving
- Preheat your oven to 375°F (190°C).
- Place the halved bell peppers in a baking dish, cut side up.
- In a skillet over medium heat, cook the ground beef until browned and no longer pink. Drain any excess fat.
- In a large mixing bowl, combine the cooked quinoa or rice, cooked ground beef, chickpeas, cherry tomatoes, crumbled feta cheese, chopped olives, chopped parsley, minced garlic, olive oil, dried oregano, smoked paprika, salt, and black pepper. Mix well to combine.
- Spoon the filling mixture evenly into each bell pepper half, pressing down gently to pack the filling.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the bell peppers are tender and the filling is heated through.
- Remove the stuffed bell peppers from the oven and let them cool slightly.
- Garnish with additional chopped parsley and a squeeze of fresh lemon juice, if desired.
- Serve the Mediterranean Stuffed Bell Peppers with Ground Beef warm as a satisfying main course or a delightful side dish.