Preheat your oven to 400°F. While it heats, halve the bell peppers lengthwise and carefully remove all seeds and membranes using a small knife or spoon. Arrange the pepper halves cut-side up in a 9x13 inch baking dish. Pour 1 cup of water into the bottom of the dish around the peppers—this creates steam that helps them cook evenly and keeps them moist. Set the prepared dish aside.

Heat 2.5 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it apart with a spoon, until it's mostly browned (about 5-7 minutes). I like to add the salt and pepper early here—it seasons the meat as it cooks rather than just coating the surface. Add the minced garlic and cook for another minute until fragrant, then sprinkle in all the spices: cinnamon, allspice, cayenne pepper, paprika, and clove. Stir constantly for about 30 seconds to bloom the spices and release their essential oils, which deepens their flavor significantly.

Remove the cooked beef mixture from heat and let it cool slightly (about 1-2 minutes). In a medium bowl, combine the uncooked rice, the diced tomatoes (including all their juices), the cooked beef mixture from Step 2, pine nuts, lemon zest, and half of the fresh parsley. Stir everything together thoroughly so the rice is evenly distributed and coated with the tomato liquid and spices. The uncooked rice will absorb liquid as everything bakes, so it's important that it's well-mixed with the wet ingredients.

Divide the filling from Step 3 evenly among the six pepper halves in the baking dish, packing it gently but firmly so each pepper is well-filled. I prefer to use an ice cream scoop for even distribution—it keeps portions consistent and the presentation neat. Cover the baking dish tightly with aluminum foil and place it in the preheated 400°F oven. Bake for 40-50 minutes until the peppers are very soft and the rice is tender.

Remove the foil from the baking dish and carefully sprinkle the crumbled feta cheese evenly over the top of each stuffed pepper. Return the dish to the oven, uncovered, and bake for another 5-10 minutes until the feta softens slightly and begins to melt—watch it carefully so it doesn't brown too much. The feta adds a tangy, creamy element that complements the warm spices beautifully.

Remove the baking dish from the oven and let it rest for 2-3 minutes. Garnish generously with the remaining fresh mint and the reserved parsley just before serving. The fresh herbs brighten all the warm spices and add a fresh, cooling contrast to each bite.