Serves 4For this recipe, look for bell peppers with a wide, flat bottom. You want peppers that will stand up on their own in the oven.INGREDIENTS4 large red bell peppers½ a small red onion, minced½ pound ground beef, 90% lean3 ounces feta cheese, crumbled6 pitted kalamata olives, roughly chopped¼ cup fresh parsley leaves, chopped¼ cup fresh mint leaves, choppedKosher salt and freshly ground pepperPREPARATIONPreheat the oven to 400°F.Cut the tops off of the bell peppers, then scrape out the seeds and white pith. Save the pepper tops and set them aside.In a medium mixing bowl, combine all the remaining ingredients, season with salt and pepper, and stir together so that everything is thoroughly mixed. Divide the beef mixture in half and stuff it into the peppers, then place the tops of the peppers back on top. Transfer the peppers to a baking sheet or oven-safe skillet, then bake in the preheated oven until the meat is cooked through and the peppers are soft and starting to shrivel, 40 to 45 minutes.Cool for 5 minutes, then serve.MUSICOn A RollLicensed via Warner Chappell Production Music Inc. All music provided by Audio Network and Warner Chappell Inc. Used with permission