Recipe: Greek-Style Stuffed Peppers (using brown rice, ground beef and Feta)

MY BIG FAT GREEK STUFFED PEPPERS

6 bell peppers, halved lengthwise, cored and seeded
2 tablespoons olive oil
1 onion, chopped
1/2 pound extra-lean ground beef
Salt and pepper to taste
1 teaspoon oregano
1/2 teaspoon basil
2 large tomatoes, diced
3 cups cooked brown rice
1 cup Feta cheese, crumbled

Preheat oven to 400 degrees F.

Lightly grease a baking sheet and put peppers, cut side down, on the surface.

Roast in the oven for 20-30 minutes or until they're tender and skin begins to brown.

While peppers are roasting, heat the olive oil over medium-high heat and add onion. Cook onion till translucent, then add beef, crumbling well; add salt and pepper to taste. Drain well and blot with paper towels. Add seasonings to beef mixture; then add the tomatoes and rice. Mix well. Add the Feta cheese and mix well again.

In a baking dish, place peppers cut side up this time and fill with meat and cheese mixture.

Roast in the oven for an additional 5-10 minutes or until heated through.

SERVING SUGGESTIONS:
Serve with baked sweet potatoes and a spinach salad.

Makes 6 servings
Source: Saving Dinner by Leanne Ely