Greek Inspired Stuffed Peppers

Greek-inspired stuffed peppers are a delicious and colorful dish that combines the vibrant flavors of the Mediterranean. The dish typically features bell peppers of various colors, which are hollowed out and filled with a tantalizing mixture before being baked. The filling is hearty and flavorful, often made from a combination of cooked rice or quinoa, finely chopped vegetables (such as onions, tomatoes, and zucchini), and aromatics like garlic and herbs (oregano, thyme, and parsley are favorites).

Key to the Greek-inspired theme are ingredients like feta cheese, which adds a creamy, tangy element to the filling, and olives or capers for a briny touch. Some variations of the dish might include protein like ground lamb, beef, or even chickpeas for a vegetarian option, all seasoned with classic Greek spices and herbs.

Once stuffed, the peppers are usually drizzled with olive oil and perhaps a sprinkle of lemon juice and additional herbs for extra flavor. They're then baked until the peppers are tender and the filling is beautifully melded together. The result is a warm, comforting dish that's not only a feast for the eyes with its array of colors but also a nourishing, wholesome meal that brings a taste of Greece to your table.

Ingredients:

• 3-4 bell peppers (red, orange, yellow), halved and insides removed

• 4 medium sized yellow potatoes, peeled and cut in 4ths

• 1 lb ground beef

• 1/2 yellow onion, diced

• 4 cloves garlic, minced

• 1 can fire roasted diced tomatoes (14.5 oz can)

• 1 cup water

• 1 cup long grain rice

• 1/2 cup feta + extra for topping

• fresh herbs ( parsley, mint, and oregano) 1/4 cup each

Directions:

1.) Preheat oven to 425. In an oven safe casserole dish or deep sheet arrange potatoes and bell peppers. Drizzle with olive oil and salt and pepper. Roast in oven for 10 minutes and remove. should look like picture below.

2.) Set peppers and potatoes aside and work on the filling. In a large, deep skillet or cast iron add 2 tbsp of olive oil and turn to medium high heat. Add ground beef and cook, breaking up the meat until just browned.

3.) Add onions, garlic, and salt and pepper to taste. Cook for another 5 minutes.

4.) Add canned tomatoes with the juice, rice, 1 cup of water, and half of your fresh herbs. Mix well and bring to a simmer uncovered. Once simmering lower heat to LOW and then cover and let sit for 20 minutes.

5.) Add other half fresh herbs and feta cheese. Mix well. Then add to peppers. About 1/2 cup of rice mixture to each pepper.

6.) Lower oven to 350 degrees. Add 1/4 cup water to pan around the peppers on top of the potatoes (this is to help them cook faster). Cover with aluminum foil and bake for an additional 15-20 minutes. Remove and add more feta for garnish and serve!