SEASON PREMIERE TUESDAY SEPT 5 1e|12c|p

Mediterranean Stuffed Peppers with Feta Bechamel

Michael Symon
|
Servings: 4
|
easy
|
1 to 2 hr

A fun twist on stuffed peppers!


  • Ingredients
  • step-by-step directions
Ingredients
Mediterranean Stuffed Peppers with Feta Bechamel
  • 4 red bell peppers
  • 1/4 cup olive oil (divided)
  • 3/4 pound ground beef
  • 1 large red onion (peeled, finely diced)
  • 2 cloves garlic (peeled, sliced)
  • 2 teaspoons coriander
  • 3/4 cup parsley (chopped)
  • 3 tablespoons oregano (chopped)
  • 1/2 cup pine nuts (toasted)
  • 1 cup long grain white rice (cooked, cooled)
Easy Tomato Sauce
  • 2 tablespoons olive oil
  • 1 small onion (peeled, small dice)
  • 2 cloves garlic (peeled, sliced)
  • 1 can whole San Marzano tomatoes (crushed, 28 ounces)
  • 1 cinnamon stick
  • Kosher salt and freshly ground black pepper (to taste)
Feta Bechamel
  • 2 tablespoons unsalted butter
  • 3 tablespoons flour
  • 3/4 cup milk
  • 1/4 teaspoon freshly grated nutmeg
  • 2/3 cup feta cheese (crumbled)
Directions
  • Preheat the oven to 375ºF.
  • Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Add the beef, breaking up with the back of a wooden spoon or potato masher, and cook until browned, about 7-9 minutes. Move to the side and add the onion and garlic and cook another 4 minutes until starting to soften. Add the coriander, parsley, oregano, pine nuts, and rice and mix until combined and warmed through, about 5 minutes.
  • Cut the tops of the peppers off, scoop out the seeds and discard both the seeds and the tops.
  • For the Tomato Sauce: In a large high-sided saute pan or small Dutch oven add the olive oil and heat over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic during the last minute of cooking. Season with salt and pepper. Add the tomatoes and cinnamon stick and allow to simmer for 10 minutes.
  • For the Feta Bechamel: In a small pot add the butter and heat over medium heat. Once the butter has melted sprinkle over the flour and whisk until a paste forms, allow to cook for 3-4 minutes. Add the milk while continuously whisking until smooth. Bring to a simmer and allow to cook until thickened, about 8-10 minutes. Season with salt, pepper and nutmeg. Remove from the heat and stir in the crumbled feta.
  • To Assemble: Stand the peppers, upright in to the high sided saute pan with the easy tomato sauce. Drizzle the peppers with 2 tablespoons olive oil and season the insides with salt and pepper. Scoop beef filling into the peppers and top with feta bechamel. Cover with lid and bake 35 minutes. Turn on the broiler during the last minute of cooking until the bechamel is golden brown. Remove from the oven and allow to cool for 10 minutes. Serve.
  • Tip: Use your favorite store-bought tomato sauce for easy meal-prep! Perfect meal to use up leftover ground meat and veggies.

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