dinneromnivoreMediterranean

Mediterranean Stuffed Bell Peppers with Lemon Garlic Spinach

Name: Mediterranean Stuffed Bell Peppers with Lemon Garlic Spinach
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 large bell peppers; 400 g fresh spinach; 2 cloves garlic; 1 whole lemon; 30 ml olive oil; 30 g red onion; 250 g ground beef; 100 g zucchini; 50 g spinach; 15 g fresh parsley; 10 g fresh mint; 30 g pine nuts; 5 g dried oregano; 2 g ground cinnamon; 2 g salt; 2 g black pepper; 50 g feta cheese; 60 ml chicken broth; 1 tsp lemon zest; 15 ml lemon juice

35 min 4 servings 462 kcal

A hearty and nutritious dinner featuring bell peppers stuffed with a savory mix of ground beef, vegetables, and feta, paired with a light and tangy lemon garlic spinach side. This meal is rich in protein and healthy fats, with low-GI carbohydrates to maintain stable blood sugar levels.

Ingredients

4 large bell peppers
400 g fresh spinach
2 cloves garlic
1 whole lemon
30 ml olive oil
30 g red onion
250 g ground beef
100 g zucchini
50 g spinach
15 g fresh parsley
10 g fresh mint
30 g pine nuts
5 g dried oregano
2 g ground cinnamon
2 g salt
2 g black pepper
50 g feta cheese
60 ml chicken broth
1 tsp lemon zest
15 ml lemon juice

Nutrition

Calories462kcal

Protein25g

Carbs22g

Fat25g

Fiber4g

Instructions

1Preheat 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.
2Wash and roughly chop the spinach if not pre-washed. Mince the garlic and zest the lemon, then set aside for later use.
3Heat 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.
4Add 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.
5Stir 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.
6Fill 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.
7Heat 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.
8Remove 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.
9Remove 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.

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