Greek Stuffed Peppers

3 garlic cloves, minced
1 cup onions, diced

1 pound 93% lean beef

Drizzle extra virgin olive oil

Salt and pepper (pinch of each)

1/2 tablespoon dried oregano
1/4 cup fresh mint, chopped
2 cups brown rice, cooked
1 teaspoon pepper
1 can diced tomatoes
4 ounces reduced fat feta cheese, finely diced (divided)
1 egg, whisked
1 teaspoon salt
½ teaspoon pepper

6 red bell peppers, cut off the tops and deseed

Preheat oven to 375.

In a medium skillet over medium heat, drizzle with olive oil. Add onion and garlic, cook until onion is translucent, add beef and a pinch of salt. Cook until beef is cooked through. Add oregano and diced tomatoes. Cook until tomatoes are warmed. Set aside.

In a large bowl combine cooked beef mixture, rice, and mint, 3 ounces of the diced feta, egg, salt and pepper. Mix well to combine.

In a 9x13 baking dish set up peppers (I used 2 ramekins and 4 peppers). Fill each pepper evenly with the mixture. Top each with the remaining feta. Place pepper tops on the filled peppers. Fill the baking dish with water (covering 1/2” of the peppers).

Bake 35-45 minutes, until peppers are tender. Remove pepper tops and turn oven to 450. Bake 5 minutes to brown the top of the peppers.

Serve and enjoy!

Recipe printed from http://TheSlowRoastedItalian.com/