Greek Stuffed Peppers
Ingreadient
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1/2 cup orzo
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2 ounces fresh spinach
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1 teaspoon Greek seasoning
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2 teaspoons vegetable oil
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1 small onion, minced
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2 cloves garlic, minced
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8 ounces ground beef
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1 cup tomato sauce, divided
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1 tablespoons lemon juice, or to taste
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1/2 teaspoon minced fresh mint, or to taste
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3 bell peppers
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1/3 cup crumbled feta cheese, or as needed
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2 tablespoons pine nuts, or as needed
Direction
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Gather all ingredients. Preheat the oven to 475 degrees F (245 degrees C). Lightly grease a casserole dish.
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Bring a large pot of lightly salted water to a boil; add orzo and cook for exactly 6 minutes. Place spinach in a strainer. Pour orzo into the strainer over spinach.
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Transfer orzo and spinach to a mixing bowl and stir in Greek seasoning; set aside.
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Meanwhile, add oil to a heavy skillet, and heat over medium-high heat until shimmering. Add onion, garlic, and ground beef. Cook and stir ground beef until browned and crumbly, 5 to 7 minutes. Stir in 1/2 cup tomato sauce.
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Add beef mixture to orzo mixture; add lemon juice and mint, and stir to combine. Taste; adjust lemon juice and mint to taste.
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Cut bell peppers in half lengthwise; carefully remove stem, seeds, and ribs. Stuff peppers with beef orzo mixture. Spread remaining 1/2 cup tomato sauce in the bottom of the prepared casserole dish. Place each stuffed pepper into the dish; cover with foil.
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Bake in the preheated oven until peppers are tender, about 40 minutes. Remove foil. Sprinkle pine nuts and feta cheese over peppers.
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Bake until pine nuts are lightly toasted, about 10 minutes more. Serve immediately.
