tina's greek stuffed peppers

Ingredients

• Servings: 6
• 1/2 pound orzo pasta
• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 2 large cloves garlic, chopped
• 1 1/2 pounds ground lamb
• 4 1/2 teaspoons dried oregano
• 1 tablespoon dried basil
• salt and pepper to taste
• 1 (16 ounce) package frozen chopped spinach, thawed and drained
• 2 tomatoes, diced
• 1 (6 ounce) can tomato paste
• 8 ounces crumbled feta cheese
• 6 large green or red bell peppers - tops removed and seeded
• olive oil

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• 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.
• heat 2 tablespoons olive oil in a large skillet over medium high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 1 minute. crumble the ground lamb into the mixture; season with the oregano, basil, and salt and pepper. continue cooking until the lamb is completely browned, 7 to 10 minutes. remove from heat. stir the orzo, spinach, tomatoes, tomato paste, and feta cheese into the lamb mixture until evenly incorporated.
• preheat oven to 400 degrees f (200 degrees c).
• evenly rub the outside of the bell peppers and the tops with 2 tablespoons olive oil. season with salt and pepper. 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.
• bake in the preheated oven until the peppers begin to brown, 30 to 40 minutes.