Mediterranean Stuffed Bell Peppers with Lemon Garlic Spinach

Preheat the oven to 190°C. Cut the tops off the bell peppers, remove seeds and membranes, and set them aside in a baking dish, standing upright.

Wash and roughly chop the spinach if not pre-washed. Mince the garlic and zest the lemon, then set aside for later use.

Heat olive oil in a large skillet over medium heat. Add finely diced red onion and cook for 3-4 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant. Add ground beef, breaking it into small pieces, and cook for 5-7 minutes until browned.

Add finely diced zucchini to the skillet and cook for 2-3 minutes until softened. Stir in chopped spinach and cook for 1-2 minutes until wilted, mixing well with the beef mixture.

Stir in chopped parsley, mint, pine nuts, oregano, cinnamon, salt, and black pepper. Remove from heat and gently fold in crumbled feta to maintain its texture.

Fill each bell pepper with the beef mixture, pressing lightly to pack it in. Drizzle the tops with remaining olive oil and sprinkle with a pinch of salt. Pour broth around the peppers in the baking dish, cover with foil, and bake at 190°C for 25 minutes.

Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it. Add spinach in batches, stirring for 2-3 minutes until wilted. Stir in lemon zest, lemon juice, and a pinch of salt, cooking for another 1 minute until bright green.

Remove foil from the baking dish and continue baking the peppers at 190°C for an additional 10 minutes until the peppers are tender and slightly wrinkled on the surface.

Remove the peppers from the oven and let them rest for 5 minutes to allow flavors to settle. Ensure the spinach is ready and warm for serving.