My Big Fat Greek Stuffed Peppers

Jo Coburn's Note:

From saving dinner, winter, week 6, serving suggestions- baked sweet potatoes and a spinach salad

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 6 bell peppers, halved and seeded
• 2 tablespoons olive oil
• 1 onion, chopped
• 1/2 lb extra lean ground beef
• salt
• pepper
• 1 teaspoon oregano
• 1/2 teaspoon basil
• 2 large tomatoes, diced
• 3 cups brown rice, cooked
• 1 cup feta cheese, crumbled

Directions:

1. Preheat oven to 400 degrees.
2. Lightly grease a baking sheet and put peppers , cut side down, on the surface. Roast in oven for 20-30 minutes or until tender and the skin begins to brown.
3. While peppers are roasting heat the olive oil over medium-high heat and add onion.
4. Cook onion until translucent, then add beef,crumbling well; add salt and pepper to taste.
5. Drain well and blot with paper towels to reduce fat.
6. Add seasonings to beef mixture; then add tomatoes and rice.
7. Mix well. Add Feta cheese and mix again.
8. In a baking dish, place peppers cut side up this time and fill with meat and cheese mixture.
9. Cook for an additional 5-10 minutes or until heated through.