Greek stuffed zucchini

3 medium zucchini (about 1 ½ pounds total) 1 small red pepper, seeded and coarsely chopped 1 small onion, quartered 2 cloves garlic, peeled 1 tablespoon olive oil ½ teaspoon salt ¼ teaspoon dried oregano Pinch black pepper ½ pound lean ground beef 4 ounces feta cheese, crumbled 3 tablespoon chopped fresh dill (optional)

Heat oven to 400. Cut zucchini in half lengthwise. With a small spoon, carefully scoop out flesh, leaving a ¼-inch thick shell. In food processor, pulse zucchini pulp, pepper, onion and garlic until just finely chopped. In 12-inch skillet, heat 2 ½ cups water until simmering. Add zucchini shells, cut side up; simmer, covered, for 4 minutes or until just tender. Remove to shallow baking pan. Empty skillet. Dry with paper towel. Heat oil over medium-high heat. Add vegetables, salt, oregano and pepper; cook 3 minutes. Crumble in ground beef; cook until no longer pink. Remove from heat; stir in cheese and dill. Divide filling evenly among the zucchini shells. Bake at 400 for 7-8 minutes.