My Big Fat Greek Stuffed Peppers |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From saving dinner, winter, week 6, serving suggestions- baked sweet potatoes and a spinach salad Ingredients:
6 bell peppers, halved and seeded |
2 tablespoons olive oil |
1 onion, chopped |
1/2 lb extra lean ground beef |
salt |
pepper |
1 teaspoon oregano |
1/2 teaspoon basil |
2 large tomatoes, diced |
3 cups brown rice, cooked |
1 cup feta cheese, crumbled |
Directions:
1. Preheat oven to 400 degrees.
2. Lightly grease a baking sheet and put peppers , cut side down, on the surface. Roast in oven for 20-30 minutes or until tender and the skin begins to brown.
3. While peppers are roasting heat the olive oil over medium-high heat and add onion.
4. Cook onion until translucent, then add beef,crumbling well; add salt and pepper to taste.
5. Drain well and blot with paper towels to reduce fat.
6. Add seasonings to beef mixture; then add tomatoes and rice.
7. Mix well. Add Feta cheese and mix again.
8. In a baking dish, place peppers cut side up this time and fill with meat and cheese mixture.
9. Cook for an additional 5-10 minutes or until heated through.
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