food recipes

Tina s Greek Stuffed Peppers



Nutrition : 298 calories,
3.6 stars - based on 167 reviews
Yield : 6 stuffed peppers

Ingredients

  • ½ pound orzo pasta
  • olive oil
  • 1 yellow onion, chopped
  • 2 large cloves garlic, chopped
  • 1 ½ pounds ground lamb
  • 4 ½ teaspoons dried oregano
  • 1 tablespoon dried basil
  • salt and pepper to taste
  • 1 (16 ounce) package frozen chopped spinach, thawed and drained
  • 2 tomatoes, diced
  • 1 (6 ounce) can tomato paste
  • 8 ounces crumbled feta cheese
  • 6 large green or red bell peppers - tops removed and seeded
  • olive oil

Directions

  • Bring a pot of lightly salted water to a boil over high heat. Cook the orzo in the boiling water uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
  • Heat 2 tablespoons olive oil in a large skillet over medium high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 1 minute. Crumble the ground lamb into the mixture; season with the oregano, basil, and salt and pepper. Continue cooking until the lamb is completely browned, 7 to 10 minutes. Remove from heat. Stir the orzo, spinach, tomatoes, tomato paste, and feta cheese into the lamb mixture until evenly incorporated.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Evenly rub the outside of the bell peppers and the tops with 2 tablespoons olive oil. Season with salt and pepper. Arrange in a baking dish large enough to accommodate all of them standing upright. Fill the peppers with the lamb mixture and replace the tops.
  • Bake in the preheated oven until the peppers begin to brown, 30 to 40 minutes.

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