Tina's Greek Stuffed Peppers

Method5 steps · about 1 hr 10 min

1. 1

   Step 1: 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.

   Cook orzo · 8 minUses ½ pound orzo pasta · salt for pasta water, from to-taste seasoning · water, enough to boil orzo

2. 2

   Step 2: Heat 2 tablespoons olive oil in a large skillet over medium high heat; cook and stir the onion and garlic (2 large cloves) in the hot oil until fragrant, about 1 minute. Crumble the ground lamb (1 ½ pounds) into the mixture; season with the oregano, basil, and salt and pepper (to taste). Continue cooking until the lamb is completely browned, 7 to 10 minutes. Remove from heat. Stir the orzo, spinach, tomatoes (2), tomato paste, and feta cheese into the lamb mixture until evenly incorporated.

   Uses 2 tablespoons 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

3. 3

   Step 3: Preheat oven to 400 degrees F (200 degrees C).

4. 4

   Step 4: Evenly rub the outside of the bell peppers and the tops with 2 tablespoons olive oil. Season with salt and pepper (to taste). 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.

   Uses 6 large green or red bell peppers - tops removed and seeded · 2 tablespoons olive oil, for coating peppers · salt and pepper to taste · lamb-orzo-spinach filling

5. 5

   Step 5: Bake in the preheated oven until the peppers begin to brown, 30 to 40 minutes.

   Bake peppers · 40 minUses filled capped bell peppers