Stuffed bell peppers
If you have less ground beef than the recipe calls for, you can combine the beef with canned lentils to get up to 1 c beef-lentil mixture. For the rest just follow the recipe as-is!
Course: Main Course
Cuisine: Italian, Mediterranean
- 1 c cooked ground beef
- 1 c cooked rice
- 4 oz oil-packed blocks of feta cheese
- 1 t oregano
- 1 t onion powder
- 1/2 t salt
- 4 bell peppers
- 1 jar bottled tomato-basil pasta sauce
Preheat oven to 350F.
Mix ground beef, cooked rice, feta cheese, oregano, onion powder and salt in a mixing bowl.
Cut tops off of peppers and scrape out seeds.
Stuff peppers with beef-rice mixture.
Set peppers into oven-proof deep pan. Ideally, the pan should just hold the peppers so they remain upright.
Pour tomato sauce around peppers. Peppers should be more than half covered by sauce. If they are not, lay peppers gently sideways into the sauce.
Bake for 35 minutes or until peppers are fully soft.