Greek Beef-Stuffed Peppers with Roasted Zucchini
Sweet roasted peppers hold an oregano-scented beef and rice filling, with browned zucchini alongside for a Greek-inspired dinner in under an hour.
- Total time: 50 min
- Servings: 2 servings
- Estimated total cost: $10
- Calories per serving: 600 cal
- Stovetop
- Oven
Ingredients
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Kroger® 80/20 Ground Beef8 oz $7.49
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Red bell peppers2 $1.67
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Zucchini8 oz $2.69
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Long-grain white rice1/3 cup dry $2.99
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Yellow onion1/4 lb $0.99
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Roma tomato1/4 lb $1.99
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Garlic2 cloves $1.29
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Olive oil2 tbsp
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Dried oregano1 tsp
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Red wine vinegar2 tsp
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Diamond Crystal Salt flakes2 1/2 tsp
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Erath Pinot Noir Oregon Red Wine750 ml $16.99
Instructions
Swipe a step aside or click its number when it’s done.
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Heat the oven to 425°F. Halve and seed 2 red bell peppers; slice 8 oz zucchini into 1/2-inch-thick half-moons.
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Dice 1/4 lb yellow onion and 1/4 lb Roma tomato, and mince 2 garlic cloves. Season 8 oz ground beef with 1 tsp Diamond Crystal Salt flakes.
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Rinse 1/3 cup dry rice. Put it in a small saucepan with 2/3 cup water and 1/4 tsp Diamond Crystal Salt flakes. Bring to a boil, cover, and simmer over low heat for about 15 minutes, until tender. Set aside, covered.
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Rub the pepper halves with 1 tsp olive oil and 1/2 tsp Diamond Crystal Salt flakes. Set them cut-side up on one end of a sheet pan and roast for 10 minutes while making the filling.
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Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook the diced onion for 3 minutes, then add the seasoned beef and break it up for about 5 minutes, until it reaches 160°F. Stir in the minced garlic for 30 seconds, then the diced tomato for 2 minutes. Fold in the cooked rice, 1 tsp dried oregano, and 2 tsp red wine vinegar to make the filling.
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Fill the partly roasted pepper halves with the beef-rice filling. Toss the sliced zucchini with 2 tsp olive oil and 3/4 tsp Diamond Crystal Salt flakes, then spread it on the open end of the sheet pan. Roast for 15–18 minutes, until the peppers are tender and the zucchini is browned.
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Let the stuffed peppers rest for 3 minutes, then plate two pepper halves per person with the zucchini alongside.
Want more detail? See the temperature guide.
Drink pairing: A light Pinot Noir complements the savory beef and sweet peppers without overpowering the vegetables.
Wine picks:
- Erath Pinot Noir Oregon Red Wine $16.99 750 ml
- La Crema Monterey Pinot Noir California Red Wine $17.99 750 ml
Why it works: The beef, oregano, roasted peppers, and tomato favor a bright, earthy Pinot Noir with enough fruit to echo the peppers while remaining light alongside the zucchini. An Oregon bottling offers particularly good savory freshness; the California option adds a rounder, juicier counterpoint.