 |
Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 3 |
|
One of my favorite meals when I was younger was a recipe my mother made called Quick Chili Rice Casserole. I put a Greek spin on it and stuffed it in a pepper. It works great paired with a garden salad and fresh bread. Ingredients:
3 large green peppers |
1/2 pound lean ground beef (90% lean) |
1 small onion, chopped |
1 can (14-1/2 ounces) diced tomatoes, undrained |
2 cups chopped fresh spinach |
3/4 cup uncooked whole wheat orzo pasta |
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano |
1/4 teaspoon salt |
1/4 teaspoon pepper |
6 tablespoons crumbled feta cheese |
Directions:
1. Cut peppers in half lengthwise and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; invert onto paper towels.
2. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Stir in the tomatoes, spinach, orzo, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until orzo is tender.
3. Spoon into peppers. Place in an 11-in. x 7-in. baking dish coated with cooking spray. Cover and bake at 350° for 30-35 minutes or until peppers are tender.
4. Sprinkle with cheese; bake 5 minutes longer or until cheese is softened. Yield: 3 servings.
|
|