Italian-Style Beef and Whipped Feta Stuffed Peppers
These Italian-Style Beef and Whipped Feta Stuffed Peppers are packed with savory, herb-seasoned ground beef in a rich crushed tomato sauce, nestled inside tender roasted bell peppers. A silky, tangy whipped feta topping adds a creamy contrast that makes every bite unforgettable.Ready in under an hour and naturally low-carb, this is a showstopping dinner that works just as well for a weeknight family meal as it does for casual entertaining.
Equipment
- Large baking dish
- Large skillet
- Food processor
- Chef's knife and cutting board
Ingredients
For the Stuffed Peppers
- 4 large bell peppers any color, halved lengthwise and seeded
- 1 lb ground beef 80/20 blend recommended
- 1 cup crushed tomatoes San Marzano preferred
- 1 medium yellow onion finely diced
- 4 cloves garlic minced
- 1.5 tsp Italian seasoning
- 0.5 tsp fennel seeds optional but recommended
- 2 tbsp olive oil divided
- 0.5 tsp kosher salt plus more to taste
- 0.25 tsp black pepper
- 2 tbsp fresh parsley chopped, for garnish
For the Whipped Feta
- 6 oz block feta cheese packed in brine, drained
- 3 oz cream cheese softened to room temperature
- 1 tbsp lemon juice freshly squeezed
- 1 tbsp olive oil
Instructions
- Preheat your oven to 400°F (200°C). Halve the bell peppers lengthwise and remove the seeds and membranes. Arrange them cut-side up in a large baking dish, drizzle with 1 tablespoon of olive oil, and season lightly with salt and pepper.
- Place the pepper shells in the preheated oven and roast for 12 to 15 minutes until they begin to soften slightly. Remove from the oven and set aside while you prepare the filling.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion and cook, stirring occasionally, for 3 to 4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook over medium-high heat for 6 to 8 minutes until fully browned and any liquid has cooked off. Carefully drain any excess fat from the pan.
- Season the beef with Italian seasoning, fennel seeds (if using), salt, and black pepper. Stir in the crushed tomatoes and reduce the heat to medium-low. Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly. Taste and adjust seasoning as needed.
- While the filling simmers, make the whipped feta. Combine the drained feta, softened cream cheese, lemon juice, and olive oil in a food processor. Blend for 60 to 90 seconds, scraping down the sides once, until completely smooth and creamy. Season with a pinch of black pepper.
- Spoon the beef filling generously into each pre-roasted pepper half, leaving a small border at the top. Return the baking dish to the oven and bake for 15 to 18 minutes until the tops are lightly caramelized and the peppers are fully tender.
- Remove the peppers from the oven and let them rest for 3 minutes. Add a generous dollop of whipped feta on top of each stuffed pepper, scatter fresh chopped parsley over the dish, and serve immediately.
Notes
For the creamiest whipped feta, make sure the cream cheese is fully at room temperature before blending. The whipped feta can be made up to 3 days ahead and stored covered in the refrigerator. Leftover stuffed peppers keep well in an airtight container in the fridge for up to 4 days. Reheat covered with foil in a 350°F oven for 15 minutes. The beef-filled peppers (without the feta topping) can be frozen for up to 3 months.