October 06, 2026
Fire-roasted stuffed peppers,with creamy whipped feta.
Serves: 4-6 | Prep: 25 min | Cook: 35-40 mi
Ingredients
Beef & Peppers
- 4 large Red or Orange Bell Peppers
- 1 ½ lb Ground Beef
- 1 Tbsp. Olive Oil
- 1 Medium Shallot, finely diced
- 3 Garlic Cloves, minced
- 1 Cup Cooked Basmati or Long-grain Rice
- 1 tsp. Smoked Paprika
- ½ tsp. Ground Cumin
- ½ tsp. Dried Oregano
- 1 Tbsp. Tamato Paste
- ½ Cup Beef Broth
- 1 Tbsp. Worcestershire Sauce
- 2 Tbsp. Fresh Parsley, chopped
- Kosher Salt and freshly cracked Pepper
Whipped Feta
- 5oz Feta Cheese
- ⅓ Cup Plain Greek Yogurt
- 1 Tbsp. Olive Oil
- 1-2 tsp. Fresh Lemon Juice
Garnish
- Fresh Parsley
- Flakey Sea Salt
- Olive Oil
Directions:
- Preheat oven to 425°F. Slice peppers lengthwise, keeping stems intact. Remove seeds and membranes. Brush lightly with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 12 minutes. Flip and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, allowing some pieces to develop caramelized edges. Drain excess fat if needed.
- Add shallot and cook for 3–4 minutes until softened. Stir in garlic, smoked paprika, cumin, oregano, and tomato paste. Cook for 1 minute until fragrant.
- Pour in beef broth and Worcestershire sauce, scraping up any browned bits from the skillet. Simmer for 3–5 minutes until the liquid has mostly reduced.
- Fold in cooked rice and fresh parsley. Season with kosher salt and freshly cracked black pepper. Spoon the beef mixture generously into the roasted peppers.
- Return stuffed peppers to the oven and bake for 15–18 minutes, until the peppers are tender and the filling is heated through.
- Meanwhile, blend feta, Greek yogurt, olive oil, and lemon juice until smooth and creamy. Spread whipped feta onto a serving platter and arrange the stuffed peppers over it. Finish with toasted pine nuts, fresh parsley, flaky sea salt, and a light drizzle of olive oil. Serve warm.