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EFK Mediterranean Stuffed Bell Peppers

EFK Mediterranean Stuffed Bell Peppers is the kind of food we build at Erickson Family Kitchen: practical, deeply seasoned, and meant to bring people back to the table. This EFK-tested recipe keeps the method clear, the ingredients purposeful, and the finished dish grounded in real family cooking.

EFK Mediterranean Stuffed Bell Peppers

Ingredients

6 large bell peppers

1 1/2 lb ground beef

1 cup cooked rice

1 small onion, diced

4 garlic cloves, minced

1 can diced tomatoes, drained

1 tsp dried oregano

1/2 tsp smoked paprika

1 tsp kosher salt

1/2 tsp black pepper

1/2 cup crumbled feta

2 tbsp chopped fresh parsley

1 tbsp olive oil

1/2 cup stock

Directions

Heat BlueStar oven to 375°F. Prepare peppers by halving lengthwise or removing tops and seeds for whole stuffed peppers. Brown ground beef with onion in a de Buyer skillet. Add garlic and cook briefly, then add drained tomatoes, oregano, paprika, salt, and pepper. Fold in cooked rice, parsley, and half the feta. Fill peppers generously. Arrange in a baking dish and pour stock around the bottom. Cover and bake about 30 minutes. Uncover, top with remaining feta, and bake another 10 to 15 minutes until peppers are tender and the beef filling reaches 160°F. Rest briefly before serving.

Heat BlueStar oven to 375°F. Prepare peppers by halving lengthwise or removing tops and seeds for whole stuffed peppers. Brown ground beef with onion in a de Buyer skillet. Add garlic and cook briefly, then add drained tomatoes, oregano, paprika, salt, and pepper. Fold in cooked rice, parsley, and half the feta. Fill peppers generously. Arrange in a baking dish and pour stock around the bottom. Cover and bake about 30 minutes. Uncover, top with remaining feta, and bake another 10 to 15 minutes until peppers are tender and the beef filling reaches 160°F. Rest briefly before serving.
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