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My Big Fat Greek Stuffed Peppers

Source of Recipe


From "Saving Dinner" by Leanne Ely






List of Ingredients



• 6 bell peppers, halved and seeded
  
• 2 Tbsp olive oil
  
• 1 onion, chopped
  
• 1/2 lb. extra-lean ground beef
  
• Salt and pepper to taste
  
• 1 tsp oregano
  
• 1/2 tsp basil
  
• 2 large tomatoes, diced
  
• 3 cups brown rice, cooked
  
• 1 cup Feta cheese, crumbled
  






Instructions



1. Preheat oven to 400� F.
   
   
2. Lightly grease a baking sheet and put peppers, cut-side down, on the surface. Roast in the oven for 20 to 30 minutes, or until they're tender and skin begins to brown.
   
   
3. While peppers are roasting, heat the olive oil over medium-high heat and add onion. Cook onion until translucent, then add beef, crumbling well; add salt and pepper to taste. Drain well and blot with paper towels.
   
   
4. Add seasonings to beef mixture; then add the tomatoes and rice. Mix well. Add the Feta cheese and mix well again.
   
   
5. In a baking dish, place peppers cut-side up this time and fill with meat and cheese mixture. Cook for an additional 5 to 10 minutes, or until heated through.
   
   Makes 6 servings.
   
   ............................
   
   SERVING SUGGESTIONS:
   
   Serve with baked sweet potatoes and a spinach salad.