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Adapted from a recipe by Diane (Daisy Farm) in Victoria, B.C., Canada.
Diane says, “These are surprisingly filling and I haven’t found anyone yet
that doesn’t love ’em—both with and without meat.”
Greek-Style Stuffed Peppers
Prep Time: 10 minutes
Cook Time: 55 minutes
Makes: 4 servings
Ingredients
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1
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T oil
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½
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cup minced onion
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lb
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lean ground beef or ground chicken
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3
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cloves garlic, minced
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1
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large egg
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1
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cup plain yogurt
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1½
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t salt
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½
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t pepper
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½
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cup dry breadcrumbs
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2
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cups cooked rice (or 4 cups rice if omitting meat)
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1
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cup feta, crumbled
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1
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tomato, seeded, cored, and diced
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2
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T fresh lemon juice
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1
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T dried oregano
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2
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T fresh basil, chopped
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4
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bell peppers with tops cut off, seeded
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Directions
- Preheat oven to 475°F.
- Heat oil in a skillet over medium-high heat. Add onion and cook until softened, about 5 minutes. Add ground beef or chicken and cook until no longer pink,
about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Remove from heat and allow to cool slightly.
- In a large bowl, whisk together egg, yogurt, salt, and pepper. Add cooled meat mixture; stir in remaining ingredients. Mix well with hands.
- Spoon mixture into peppers. Place peppers in a tube pan, bundt pan, or 8″ x 8″ baking dish and cover with foil. Bake for 35 minutes.
Remove foil and bake for another 10 minutes until peppers are crisp-tender and filling is hot.
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